• Pie Crust (I used the premade crusts in the refrigerated biscuit area)
  • 2 eggs
  • 4 Tbsp. butter, melted
  • ½ cup brown sugar
  • ¾ cup dark corn syrup
  • 1 tsp. vanilla
  • ½ cup raisins
  • ½ cup chopped nuts (walnuts or pecans are best)

Unroll pie crust on the counter.  Use a drinking glass or cookie cutter that is just a bit larger than the muffin tin.  Cut out the circles of pie crust and place them in the muffin tins.  Place approx. 1 tsp. of raisins and 1 tsp. of nuts in each tart.  Wisk together the eggs, butter, brown sugar, corn syrup and vanilla.  Pour over raisins and nuts in each tart.  Bake at 400 for 20 minutes.