Monday, November 22, 2010

Pecan Raisin Tarts


Whether you call them butter tarts, raisin tarts or pecan tarts . . . doesn't really matter . . . the melt-in-your mouth taste always surprises me. You can make these quite easily if you use purchased frozen tart shells . . . using small ones can be a nice addition to a plate of assorted sweets. If you happen to have some time and patience you can make your own delicious, rustic looking shells . . . but it's not necessary.

Ingredients:

18 medium size unbaked tart shells

Filling:
3/4 cups brown sugar
3/4 cups corn syrup
2 eggs, beaten
2 Tbsp melted butter
1 tsp vanilla
3/4 cups broken pecans
1/2 cup raisins, plumped

Method:
  1. Preheat oven to 350 F.
  2. If using frozen tarts, set them out on a cookie sheet.
  3. If using homemade pastry, roll out quite thin, cut with a tart cutter or extra large cookie cutter and line muffin tins.
  4. Pour boiling water over raisins to rinse and plump them. Drain.
  5. Combine all ingredients and fill tarts to about 3/4 full. The filling will rise a bit.
  6. Bake for 30 minutes or until pastry is golden, at 350 F. Cool in pan on a rack.
  7. Ease out gently by running a knife around the edges. These freeze well.


18 comments:

  1. Oh these are so pretty with the scalloped edges. Butter tarts are quintessentially Canadian and Oh, So Good.

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  2. If you have trouble with tarts boiling over when baking and making it hard to lift out of the tins, add 2 tbsps of cream to the mixture when preparing. They will not boil over out of the shells. Good luck.

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  3. These look most tempting. Now I know exactly what I can use my orange scalloped cookie cutter for...it cuts beautiful tart shells!

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  4. These tarts look wonderful..my fave at Christmas time!

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  5. Love those scalloped edges Anneliese! What a great decision to use that cutter :0)

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  6. I could eat the whole tray of those! WOW! It's nice to have serving size desserts for the holidays! Thanks! ♥

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  7. That orange cookie cutter set is vintage - my mom has it to - love it!

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  8. vintage? are we that old? lol
    I have the same cutter that I have used for the same purpose, tarts.
    I like the tip from the commenter on the filling running over, I think I will have to try that one.

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  9. Spatial relationships are definitely not my strong suit. I wonder if you would tell me more specifically - either just what size wells are in the pan - or - what is the diameter of the cookie cutter from widest point across to widest point when flat - or even could you tell me the measurements of the pan's rectangle "footprint"? Thank you so much. Lurker from down south

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  10. I love those...Thanks for giving me a new idea. I have those same cutters.

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  11. Anonymous - Thank you for the tip about the cream. I like that!

    and to answer the question from the lurker down south...
    The muffin beds are 3 3/4 - 4 inches measured from the top ledge-down - across and up to the ledge again. The diameter of the cookie cutter is 4 inches. So, you can use any size muffin tins and find an empty tin can or cookie cutter that measures the same or slightly more than your muffin cups/beds, if that makes sense. Make sure you roll pastry quite thin. The recipe I have linked to should make 18 medium sized tarts or 24 small.

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  12. Oh, wow. These look great. I will have to try them. I would never have thought of raisens and pecans in the same tart. However, it sounds wonderful. What a great mini dessert for Thanksgiving!

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  13. Thank you Anneliese for your help on the pan size. My family will enjoy your treat!
    - Lurker from the south:)

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  14. Lovely. My mouth watered when I read this and saw the little sweeties.

    Happy Thanksgiving to you and yours,

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

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  15. I think it is funny that so many of us have that same cutter. Mine has been in my kids play-doh container for years. Now they are too old for playdoh, so I guess the cookie cutter will return to my kitchen and now has a new use.

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  16. Love the flower shaped pastries!

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