How to make it

  • Preheat oven to 350F.
  • Roll out chilled pate brisee base on a lightly floured surface until it is about 1/8-inch thick. Use a 3.5- or 4-inch round cookie cutter (a fluted cookie cutter will give you a nice edge, if you have it) to cut out 24 rounds from the dough. Place each round into a muffin cup on a standard muffin tin and press down lightly to make sure the crust goes into the corners.
  • In a large bowl, cream together brown sugar and butter. When light and fluffy, beat in eggs, vinegar, maple syrup, vanilla extract and salt until smooth.
  • Divide raisins into tart shells and top each with a generous spoonful of filling to cover the raisins and reach the top of the crust.
  • Bake for 18-22 minutes (mine were ready in 20), or until filling is golden and the edges of the crust are lightly browned.
  • Remove from pan and cool on a wire rack. Serve warm, at room temperature or cold (if you have completely cooled them before storing in the fridge).
  • I finished my tartlets with a small dollop of unsweetened heavy cream on top of each. Nice contrast with the sweetness of the filling.
  • Makes 2 dozen.
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  • redfish91117 9 years ago
    This looks really, really yummy! Thanks!

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  • michellem 10 years ago
    I really love these pictures and the recipe sounds very good! Im going to try it asap!
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  • rosemaryblue 10 years ago
    This is a wonderful recipe! I just love the sound of it! :) Happy cookin'.
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