2 tbsp. butter
1 cup brown sugar
1 tsp. vanilla extract
1 large egg
2 tbsp. milk or half&half
1/3 cup raisins, softened in warm water or rum
8 small, sweet tart shells


  1. Preheat oven to 450°
  2. Mix well all ingredients except tart shells. Add 1/8 of the mixture to each shell - should fill the shell about half or 2/3 full.
  3. Bake on cookie sheet 8 minutes at 450°
  4. Reduce heat to 350° and bake for another 15-20 minutes, until tops of tarts are light brown.
  5. Remove from oven and allow to cool, then enjoy!


  1. Add up to 1/3 cup chopped walnuts or pecans to mix if desired.
  2. These freeze well.

Recipe provided by my mother-in-law Helen Segboer, Fort Macleod, Alberta, Canada.