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