I searched for the perfect butter tart for ages. After many attempts, I finally discovered this favorite that simply begs for a scoop of ice cream on top.
—SUSAN KIEBOAM STREETSBORO, OH
PREP: 30 MIN. • BAKE: 10 MIN + COOLING • MAKES: 1 DOZEN
1 package (14.1 ounces) refrigerated pie pastry
FILLING
1/2 cup raisins
1 cup water
1 large egg, 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
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 pastry sheets. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining pastry for another use). Gently press pastry circles onto bottom 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 the pecans and raisins. Spoon into pastry cups, dividing evenly.
5. Bake on a lower oven rack 7-9 minutes or until the filling just begins to bubble up and the crusts are light golden brown (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.