Raisin Pecan Tart


  • 1 refrigerated, rolled pie crust for a 9-inch pie
  • 2 large eggs
  • 2/3 cup sugar
  • 2/3 cup light corn syrup
  • 1/2 cup Sun-Maid Natural Raisins
  • 2 tablespoons melted butter or margarine
  • 1 teaspoon vanilla extract
  • 1-1/2 cups coarsely chopped pecans
  • Sweetened whipped cream (optional)
  • Directions:

    HEAT oven to 350° F.
    pastry into a 10-inch tart pan with removable bottom or 9-inch pie plate. Place pan on foil-lined baking sheet.
    eggs with sugar.
    in corn syrup, raisins, butter, and vanilla. Mix well. Stir in pecans.
    into pastry-lined pan.
    BAKE for 30 to 35 minutes or until center is set. Transfer to wire rack. Cool completely

    Makes 6 to 8 servings.