Pecan-Raisin Mini-Tarts

Ingredients

• 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

Preparation

1. Stir together first 6 ingredients in a large bowl. Stir in raisins and toasted pecans.
2. Spoon filling evenly into frozen tart shells. Place shells on a large baking sheet.
3. Bake tarts at 325° for 20 to 25 minutes or until golden. Cool. Garnish, if desired.
4. Note: For testing purposes only, we used Athens Foods Mini Fillo Dough Shells.
5. Pecan-Raisin Tarts: Substitute 3 (10-ounce) package tart shells. Bake at 325° for 35 to 40 minutes or until golden. Makes 10 servings.
6. Note: For testing purposes only, we used Dutch Ann frozen tart shells.