|These are exceptional! Use your own pastry recipe or frozen shells. Makes about 20 small 2-1/2 inch[6cm] tarts
|1/2 cup||Butter||125 mL|
|1-1/2 cup||Firmly packed brown sugar||375 mL|
|2/3 cup||Raisins||150 mL|
|2 tbsp||Light cream||25 mL|
|2 tsp||Vanilla||10 mL|
|1/2 cups||Chopped walnuts or pecans||125 mL|
|Preheat oven 400°F [200°C]. |
In small saucepan, heat together butter and sugar over low heat until butter is melted. Remove from heat and add raisins; let cool. In bowl, beat together eggs, cream and vanilla. Stir in nuts, then butter-sugar mixture.
Spoon butter mixture into tart shells, filling 2/3 full. Bake for 15 to 20 minutes or until pastry is golden and filling puffed but firm. Remove from pan and let cool on wire racks.
NOTE: Because the sugar filling hardens quickly and sticks to the pan, be sure to remove tarts as directed.