Butter Tarts

By á-96

*Variation* Substitute chopped walnuts or pecans for the raisins and maple syrup for the corn syrup.

Ingredients

• 1 1/2 cups flour
• 3/4 cup butter, softened, divided
• 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
• 1/3 cup raisins
• 1/2 cup packed brown sugar
• 1/2 Tsp vanilla
• 1 egg
• 1/2 cup light corn syrup

Preparation

Step 1

*USE* pulsing action to process flour, 1/2 cup butter and cream cheese spread in food processor until mixture is well blended and starts to form ball. Shape into ball with hands; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

*HEAT* oven to 375ºF. Roll out pastry on lightly floured surface to 1/4-inch thickness. Cut into 12 rounds with 4-inch cutter. Spray 12 muffin pan cups with cooking spray; line with pastry rounds. Place raisins in pastry cups.

*BEAT* remaining butter, sugar and vanilla with mixer until well blended. Stir in egg and corn syrup; spoon over raisins.

*BAKE* 15 to 18 min. or until lightly browned.