Pecan Raisin Tarts

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.

Ingredients:

18 medium size unbaked tart shells

Filling:
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

Method:

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