Lunch: Pecan Butter Tarts Recipe

Ingredients

1 package (14.1 ounces) refrigerated pie pastry

Instructions

Preheat oven to 425 °. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.)
On a work surface, unroll pastry sheets. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining pastry for another use). Gently press pastry circles onto bottom and up sides of foil liners. Refrigerate while preparing filling.
In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly.
In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into pastry cups, dividing evenly.
Bake on a lower oven rack 7-9 minutes or until filling just begins to bubble up and crusts are light golden brown (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

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