| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 18 (1 1/2-inch) tarts |
Ingredients
- 1/3 cup butter
- 1 cup brown sugar
- 2 tablespoons milk
- 1 egg
- 1/2 cup raisins
- 1 vanilla bean
Instructions
- Combine the flour, salt, and sugar in a mixing bowl. Add the lemon zest and vanilla. Cut in the butter and mix until the butter is in pea-sized pieces. Add the eggs and water and mix until combined. Divide the dough into 18 pieces and roll each into a circle. Press the dough into tart pans.
- Filling: Melt the butter, brown sugar and milk in saucepan and stir until the sugar starts to dissolve. Take the pan off the heat and whisk in the egg and raisins.
- Preheat the oven to 350 degrees F. Bake the tart crusts for 12 minutes. Divide the filling among the tarts and bake until bubbly, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 78 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 18 mg |
| Sodium | 7 mg |
Reviews
I honestly can’t rate it. Does not give the full recipe. I’ve tried every way to bring it up but no luck
I don’t know about everybody else but I love these start every year I fix them when I first heard about the start on holiday eats and I Aiden and I fix them and me and my family I fell in love them 12,000 stars
good for project
Absolutely delicious!!!!!!
Fabulous
You’d think that a big enterprise like FoodNetwork could, at the very least, see that recipes they put out for us are written COMPLETELY and COHERENTLY!!! Very frustrating to not know how these are supposed to be made.
So, they are tasty, but the recipe is indeed a bit wacko. We have made them for a party 3 times (in mini-muffin size, with some adjustments. One thing to note – if you overfill, or even if you don’t, the caramel will make cement and stick to the pan. Here’s the secret we figured out – they are sturdy enough to be removed straight out of the oven, and they come out easily when hot. We use a plastic knife and spoon to get them out of the nonstick pan. If they start to stick, put them back in the hot oven for a minute or two, it will make the caramel release.
Note that when we add the eggs to the syrup that has “cooled off for a few seconds” after bubbling, it makes egg drop soup. Even tried tempering but still got scrambled eggs. Strained the sauce and the final product was good.
We like these, but think that the designation “easy” is really misleading.
I am rating this four stars thanks to those of you who went before me and provided tips about the recipe. I cheated and used prepared pie crust and it worked well. More raisins and plumping them first is a must! The warm buttery brown sugar goodness is just what I was looking for. It may not be the best thing I ever ate but it was pretty darn good.
As an experienced baker of 35 yrs. this recipe is “awful”. I read the other posts before attempting seeing the actual recipe is not written right. For instance the use of “ounces” in eggs called for and the amount of raisins used on TV vs. the written one and leaving out the need to “soak” them first. But even after adjusting everything according to what I felt was “correct” these involve way too much work vs. the “reward”. They aren’t something that can be stored easily either for the holidays. TIPS: Best when eaten “warm”. Use 3 eggs vs. the 4 ounces listed and “CHILL” your dough before attempting to form it into your tart pans. I also simmered my raisins for a few min. in a pot with the water and a cinnamon stick, a vanilla bean & a little rum.
This was a good recipe but I steeped the raisins in spiced rum with a whole cinnamon stick and a few whole cloves. Brilliant!