Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A good friend, Mrs Welch, gave me this recipe in the mid 1970's. It's fail-proof, it's delicious, and it's quick-and-easy using ingredients I usually have on-hand.

Recipe Summary

cook:
35 mins
total:
45 mins
prep:
10 mins
Servings:
12
Yield:
12 3-inch tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.

  • Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells.

  • Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.

Cook's Note:

One of the packaged pastry mixes (such as Robin Hood(R)) works well if you aren't inclined to make your own pastry. This is best with an unsweetened tart shell. The filling is sweet enough.

Nutrition Facts

284 calories; protein 3g; carbohydrates 40.7g; fat 13g; cholesterol 23.4mg; sodium 144.6mg. Full Nutrition
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