Ingredients
| 2 | tbsp. butter | | 1 | cup brown sugar | | 1 | tsp. vanilla extract | | 1 | large egg | | 2 | tbsp. milk or half&half | | 1/3 | cup raisins, softened in warm water or rum | | 8 | small, sweet tart shells |
Cooking Instructions
Preheat oven to 450° Mix well all ingredients except tart shells. Add 1/8 of the mixture to each shell - should fill the shell about half or 2/3 full. Bake on cookie sheet 8 minutes at 450° Reduce heat to 350° and bake for another 15-20 minutes, until tops of tarts are light brown. Remove from oven and allow to cool, then enjoy! Notes: - Add up to 1/3 cup chopped walnuts or pecans to mix if desired.
- These freeze well.
Recipe provided by my mother-in-law Helen Segboer, Fort Macleod, Alberta, Canada. |
