1 package (14.1 ounces) refrigerated pie pastry
FILLING:
1/2 cup raisins
1 cup water
1 large egg, lightly beaten
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
1/3 cup butter, melted
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup coarsely chopped pecans
Vanilla ice cream, optional
1Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.)
2On a work surface, unroll pastry sheets. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining pastry for another use). Gently press pastry circles onto bottom and up sides of foil liners. Refrigerate while preparing filling.
3In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly.
4In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into pastry cups, dividing evenly.
5Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.
Prize winning recipe.
Total Time
Prep: 30 min. Bake: 10 min. + cooling
Makes 1 dozen
Nutrition Facts
1 tart: 252 calories, 13g fat (6g saturated fat), 33mg cholesterol, 177mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 2g protein.