Festive Raisin Tarts
Yield
1 dozenPrep
20 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ounces |
pastry
mix |
|
| ½ | cup |
walnuts
|
|
| 3 | tablespoons |
butter
softened |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
whipped cream
|
*
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 3 | tablespoons |
orange juice
|
|
| 2 ½ | tablespoons |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 317.9 | ml/g |
pastry
mix |
|
| 118 | ml |
walnuts
|
|
| 45 | ml |
butter
softened |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
whipped cream
|
*
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 45 | ml |
orange juice
|
|
| 38 | ml |
light cream (half&half)
|
|
Directions
Prepare pastry according to package directions.
Line small tart pans (2½ inches in diameter and ¾ inch deep) with pastry.
Place on baking sheet.
Finely chop raisins and walnuts. Combine with brown sugar, butter, orange juice, egg and half and half. Bake on lower rack at 425 degrees F about 20 minutes or until pastry is lightly browned. Top with whipped cream if desired.
