Shortbread Raisin Tarts
photo by _Pixie_
- Ready In:
- Cover raisins with boiling water. Let stand. Then drain.
- Place rest of ingredients in double boilet. Cook until thick, then add raisins. Cool.
- Mix the same as you would for shortbread, and pat into patty tins. Bake 15 to 20 mns 325F
- Fill shells when cool.
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I knew when I saw this recipe I would have to make them, and they would be wonderful. I did and they were! I used 2 mini-muffin tins and got 24 tiny tarts shells. I had leftover shortbread dough so I wrapped it around cherries for a second treat from the same recipe (made a dozen). Because my shells were so little, I decided to half the filling recipe which worked great. This was a really great addition to my Christmas baking, thanks for posting!