Maple Butter Tarts

• 1 package (15 ounces) refrigerated pie pastry
• 1-1/2 cups raisins
• 2 cups boiling water
• 1-3/4 cups packed brown sugar
• 3 eggs
• 1/2 cup butter, melted
• 1/4 cup maple syrup
• 1 teaspoon maple flavoring
• Butter pecan or vanilla ice cream, optional

1. Cut each pastry sheet into quarters; roll each quarter into a 6-in. circle. Transfer pastry to eight ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Place on
2. . Bake at 450u0b0 for 5-6 minutes or until golden brown. Cool on wire racks. Reduce heat to 350u0b0.
3. Place raisins in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. In another bowl, beat the brown sugar, eggs, butter, syrup and flavoring; stir in raisins. Divide filling among tart shells.
4. Bake for 16-20 minutes or until centers are just set (mixture will jiggle). Cool on a wire rack. Serve with ice cream if desired.

refrigerated pie pastry, raisins, boiling water, brown sugar, eggs, butter, maple syrup, maple, butter

Taken from www.tasteofhome.com/recipes/maple-butter-tarts/ (may not work)