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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 15-ounce package all ready pie crusts (2 crusts) |
2 teaspoons all purpose flour |
2/3 cup firmly packed brown sugar |
2/3 cup light corn syrup |
5 tablespoons unsalted butter |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 eggs |
3/4 teaspoon vanilla extract |
12 tablespoons raisins |
vanilla frozen yogurt |
Directions:
1. Preheat oven to 450°F. 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 400°F. 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.
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