Pecan-Raisin Mini-Tarts

Pecan-Raisin Mini-TartsRecipe
For variations of this recipe (Pecan-Raisin Tarts), see below.


45 tarts

Recipe from

Southern Living


1 cup sugar
1/4 cup butter or margarine, melted
2 large eggs, lightly beaten
1 tablespoon white vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup golden raisins
1 cup chopped pecans, toasted
3 (2.1-ounce) packages frozen mini phyllo tart shells
Garnishes: whipped cream, ground nutmeg


Stir together first 6 ingredients in a large bowl. Stir in raisins and toasted pecans.

Spoon filling evenly into frozen tart shells. Place shells on a large baking sheet.

Bake tarts at 325° for 20 to 25 minutes or until golden. Cool. Garnish, if desired.

Note: For testing purposes only, we used Athens Foods Mini Fillo Dough Shells.

Pecan-Raisin Tarts: Substitute 3 (10-ounce) package tart shells. Bake at 325° for 35 to 40 minutes or until golden. Makes 10 servings.

Note: For testing purposes only, we used Dutch Ann frozen tart shells.