These are exceptional!
Use your own pastry recipe or frozen shells.
Makes about 20 small 2-1/2 inch (6cm) tarts
1/2 cup Butter
1-1/2 cup Firmly packed brown sugar
2/3 cup Raisins
2 tbsp Light cream
2 tsp Vanilla
1/2 cups Chopped walnuts or pecans
Preheat oven 400F (200C).
In small saucepan, heat together butter and sugar over low heat until butter is melted.
Remove from heat and add raisins; let cool.
In bowl, beat together eggs, cream and vanilla.
Stir in nuts, then butter-sugar mixture.
Spoon butter mixture into tart shells, filling 2/3 full.
Bake for 15 to 20 minutes or until pastry is golden and filling puffed but firm.
Remove from pan and let cool on wire racks.
Because the sugar filling hardens quickly and sticks to the pan, be sure to remove tarts as directed.