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Pecan-Raisin Mini-Tarts

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

Southern Living NOVEMBER 2003

  • Yield: 45 tarts


  • 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.


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Pecan-Raisin Mini-Tarts Recipe