- pastry for 2 pie shells
- 3/4 cup Sun-Maid Natural Raisins
- 1/2 cup firmly packed brown sugar
- 1/2 cup light corn syrup
- 1/4 cup butter, softened
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
oven to 425° F.
On floured surface, ROLL
pastry out thin; cut into twelve 4-inch rounds. FIT
rounds into medium sized (2-3/4-inch) muffin cups.
raisins among pastry shells. COMBINE
brown sugar, corn syrup, butter, egg, vanilla and salt; blend well. POUR
mixture into muffin cups, filling 2/3 full. BAKE
on lowest oven rack for 12 to 15 minutes or just until set. COOL
on wire rack; loosen edges and remove from pans.
Makes 12 tarts.