| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
All Ready Pie Crusts; (2 crusts) |
|
|
; (15-ounce) |
| 2 |
ts |
All purpose flour |
| 2/3 |
c |
Firmly packed brown sugar |
| 2/3 |
c |
Light corn syrup |
| 5 |
tb |
Unsalted butter |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 2 |
|
Eggs |
| 3/4 |
ts |
Vanilla extract |
| 12 |
tb |
Raisins |
|
|
Vanilla frozen yogurt |
INSTRUCTIONS
Preheat oven to 450F. Butter and flour six 4 1/2-inch-diameter
tartlet pans with removable bottoms. Open crusts on floured work
surface. Sprinkle each with 1 teaspoon flour. Press out cracks. Cut
out six 5 1/2-inch rounds, using bowl or plate as guide. Transfer to
prepared tartlet pans. Trim edges. Pierce all over with fork. Bake
until light brown, piercing with fork after 5 minutes if bubbles
form, about 10 minutes. Transfer to racks.
Reduce oven temperature to 400F. Combine sugar and corn syrup in heavy
medium saucepan. Stir over medium heat until sugar dissolves. Simmer 3
minutes. Remove from heat. Add butter and spices and stir until butter
melts. Whisk eggs and vanilla in medium bowl. Gradually whisk in hot
syrup.
Place 2 tablespoons raisins in each tart. Divide syrup mixture among
tarts. Bake until filling browns and puffs and top appears dry, about
20 minutes. Transfer racks; cool. Remove tarts from pans. Serve with
frozen yogurt.
Makes 6.
Bon Appetit October 1993
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