RAISIN PECAN BUTTER TARTS

Raisin Pecan Butter Tarts image

Provided by @MakeItYours

Number Of Ingredients 8

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Pastry for one 9-inch two-crust pie
1 1/4 cups packed brown sugar (300 ml)
1 cup corn syrup (250 ml)
1/4 cup butter, melted (60 ml)
2 eggs
2 tsp vanilla extract (10 ml)
1/2 cup raisins, optional (125 ml)
1/2 cup toasted pecan pieces, optional (125 ml)

Steps:

Preheat oven to 300°F (150°C). Remove prepared pastry from refrigerator and let rest at room temperature for 30 minutes. On a lightly floured surface, roll dough 1/4 inch (0.5 cm) thick. Stamp out rounds with floured 4-inch (10 cm) round cookie cutter. Press pastry circles gently into lightly greased muffin tin. Chill for 30 minutes.
In a large bowl, using an electric mixer on medium speed or with a whisk, combine brown sugar and corn syrup until blended. Add melted butter. In a measuring cup, whisk together eggs and vanilla. Slowly add to mixture, mixing until well combined.
Sprinkle raisins and pecan pieces, if using, evenly in the bottom of each tart shell, and fill three-quarters full with brown sugar mixture. Bake in preheated oven until pastry is golden and filling is bubbling, 35-45 minutes. Let tarts stand in tins for 10 minutes. Transfer to a wire rack and let cool completely.
Variations
Maple Pecan Tarts: Replace corn syrup with pure maple syrup.
Mini Butter Tarts: Stamp out pastry in 3-inch (7.5 cm) rounds and press into lightly greased mini muffin or tart tins. Reduce baking time to 20-25 minutes.
Find more delicious recipes in All The Best Recipes, available through The Cottage Life Store.