Maple Butter Tarts

By Addie

These individual tarts are so scrumptious and syrupy that I often double the recipe so I have enough for guests to take home. They're a little slice of heaven alongside a cup of coffee.—Lorraine Caland, Thunder Bay, Ontario

Ingredients

• 1 package (15 ounces) refrigerated pie pastry
• 1 1/2 cups raisins
• 2 cups boiling water
• 1 3/4 cups packed brown sugar
• 3 eggs
• 1/2 cup butter, melted
• 1/4 cup maple syrup
• 1 teaspoon maple flavoring
• Butter pecan or vanilla ice cream, optional

Preparation

Step 1

Cut each pastry sheet into quarters; roll each quarter into a 6-in. circle. Transfer pastry to eight ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Place on baking sheets. Bake at 450° for 5-6 minutes or until golden brown. Cool on wire racks. Reduce heat to 350°.

Place raisins in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. In another bowl, beat the brown sugar, eggs, butter, syrup and flavoring; stir in raisins. Divide filling among tart shells.

Bake for 16-20 minutes or until centers are just set (mixture will jiggle). Cool on a wire rack. Serve with ice cream if desired. Yield: 8 tarts.