Butter Tartlets
By: Anonymous
Published: Thursday, February 11, 2010 - 7:49am

Ingredients




1 pkt All Ready Pie Crusts, (2 crusts) (15-ounce)
2 teaspoons All purpose flour
cup Firmly packed brown sugar
cup Light corn syrup
5 tablespoons Unsalted butter
teaspoon Ground cinnamon
teaspoon Ground nutmeg
2 Eggs
teaspoon Vanilla extract
12 tablespoons Raisins
Vanilla frozen yogurt

Preparation

1 Preheat oven to 450F. Butter and flour six 4 1/2-inch-diameter tartlet pans with removable bottoms. Open crusts on floured work surface. Sprinkle each with 1 teaspoon flour. Press out cracks. Cut out six 5 1/2-inch rounds, using bowl or plate as guide. Transfer to prepared tartlet pans. Trim edges. Pierce all over with fork. Bake until light brown, piercing with fork after 5 minutes if bubbles form, about 10 minutes. Transfer to racks. 2 Reduce oven temperature to 400F. Combine sugar and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Simmer 3 minutes. Remove from heat. Add butter and spices and stir until butter melts. Whisk eggs and vanilla in medium bowl. Gradually whisk in hot syrup. 3 Place 2 tablespoons raisins in each tart. Divide syrup mixture among tarts. Bake until filling browns and puffs and top appears dry, about 20 minutes. Transfer racks; cool. Remove tarts from pans. Serve with frozen yogurt. 4 Makes 6.