These raisin tarts are one of my dad’s favorite “cookies.” My Gramma Hoover used to make them for him as a special favor. Since she is no longer here to do this, I have done it for him a few times (not nearly enough). I made a batch for his birthday this past February (2012). :-)
These are super easy to make. So much so that we have no recipe. We just make them. One thing that you will need is a tart pan or a Madeleine pan, however, it is possible that a muffin/cupcake pan might work if you only press the dough into the lower part of the cups. I used a Madeleine type pan for these since our tart pans had to be discarded a few years ago. (My Madeleine pan makes round shells.)
Simple Raisin Tarts
Make up a single or double pie crust recipe of your choice. (I made these with a whole wheat – all purpose flour mixture I think.) Cut into small pieces and press into the tart pan.
Bake till just slightly browned around the edges. Do not over bake (especially if you use whole wheat flour). Allow to cool slightly in the pans and then remove gently to a rack to cool.
In a sauce pan place a generous portion of raisins – 1 1/2 to 2 cups. Barely cover with water and bring to a boil. Reduce the heat and allow to simmer till quite soft, adding water as necessary to prevent burning. You may like to add a bit of cinnamon, or at the end you may add some orange flavoring.
When the shells and filling are both cool, spoon the filling into the shells. They are ready to serve!
NOTE: If you end up with too much raisin filling, use it as a spread on graham crackers or toast. If you don’t have enough for your number of shells, simply fill the extras with a little jam or jelly. We never used a recipe, we just “winged it” with the extra or lack thereof. :-)
By the way, if you don’t want raisin tarts, just make the shells and fill them with jam or jelly to start with. Delicious! :-)