- 1 cup cooked great northern beans or pinto beans
- 2 eggs, lightly beaten
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/2 teaspoon ground nutmeg
- Dried currants
- 24 prepared 3-in. tart shells
- Mash or puree beans; add eggs. Add the butter, brown sugar, corn syrup, vanilla and nutmeg; beat well. Place a few currants in each tart shell. Add filling.
- Bake at 350° for 20 minutes or until nicely browned. Yield: 2 dozen tarts.
Originally published as Mary's Bean Tarts in Country Woman January/February 1992, p40
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