For variations of this recipe (Pecan-Raisin Tarts), see below.
Southern Living NOVEMBER 2003
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.
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