• Cooking Time:
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  • Pastry for double crust 9-inch pie shell
  • 1 cup Thompson dark raisins
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1 cup corn syrup (grease cup before measuring)
  • 1/2 tsp salt
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla


  • Line tart tins with pastry. Preheat oven to 450F.
  • In a heavy saucepan, combine raisins, butter, sugar, syrup and salt.
  • Set over low heat until butter is melted and mixture is warm, stirring to dissolve sugar. Don't let mixture get hot.
  • Remove from heat and stir in eggs and vanilla. Spoon filling into pastry-lined tart shells, filling each 2/3 full.
  • Bake in 450F oven for 10 minutes.
  • Reduce heat to 350F and bake five minutes more or until pastry is golden.
  • Don't let filling bubble over pastry or you will have trouble getting the tarts out of the pans. Let cool before removing from pans

Categories: Dessert  Tart 
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