Name: Pecan Butter Tarts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 servings
Ingredients: 2 sheets refrigerated pie crust; FILLING:; 1/2 cup raisins; 1 cup water; 1 large egg, room temperature, lightly beaten; 1/2 cup packed dark brown sugar; 1/2 cup packed light brown sugar; 1/3 cup butter, melted; 1-1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/3 cup coarsely chopped pecans; Vanilla ice cream, optional

I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio

Ingredients

2 sheets refrigerated pie crust

FILLING:

1/2 cup raisins

1 cup water

1 large egg, room temperature, lightly beaten

1/2 cup packed dark brown sugar

1/2 cup packed light brown sugar

1/3 cup butter, melted

1-1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/3 cup coarsely chopped pecans

Vanilla ice cream, optional

Instructions

1 Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.)

2 On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling.

3 In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly.

4 In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly.

5 Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.