 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
These individual tarts are so scrumptious and syrupy that I often double the recipe so I have enough for guests to take home. They're a little slice of heaven alongside a cup of coffee.Lorraine Caland, Thunder Bay, Ontario Ingredients:
1 package (15 ounces) refrigerated pie pastry |
1-1/2 cups raisins |
2 cups boiling water |
1-3/4 cups packed brown sugar |
3 eggs |
1/2 cup butter, melted |
1/4 cup maple syrup |
1 teaspoon maple flavoring |
butter pecan or vanilla ice cream, optional |
Directions:
1. Cut each pastry sheet into quarters; roll each quarter into a 6-in. circle. Transfer pastry to eight ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Place on baking sheets. Bake at 450° for 5-6 minutes or until golden brown. Cool on wire racks. Reduce heat to 350°.
2. Place raisins in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. In another bowl, beat the brown sugar, eggs, butter, syrup and flavoring; stir in raisins. Divide filling among tart shells.
3. Bake for 16-20 minutes or until centers are just set (mixture will jiggle). Cool on a wire rack. Serve with ice cream if desired. Yield: 8 tarts.
|
|