Submitted by: Joan

A Canadian classic. I like the filling to be runny and gooey, not firmly set. If you do too then give this recipe a try.

Ingredients

Pastry for a double crust pie
1/2 cup brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 egg, slightly beaten
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup raisins

Directions

1. Roll pastry out thinly on a floured surface. Cut out rounds with a 4″ cutter. Fit into muffin cups.
2. Combine all remaining ingredients except raisins.
3. Divide raisins evenly between pastry shells. Fill 2/3 full with filling.
4. Bake at 425 degrees F for 12-15 minutes, until just set. Do not overbake in order to keep them runny.
5. Cool on wire rack and then remove from pan. Makes 12 tarts.

This recipe is from Desserts.

(0 votes, average: 0 out of 5)
You need to be a registered member to rate this post.

 Loading ...

 Email This Recipe