Butter Tartlets

• 1 pie crusts pkt All Ready, 2 crusts, 15-ounce
• 2 teaspoons all purpose flour
• 1 cup firmly packed brown sugar
• 1 cup light corn syrup
• 5 tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 1 teaspoon vanilla extract
• 12 tablespoons raisins
• vanilla frozen yogurt

1. 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.
2. 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.
3. 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.

crusts, flour, brown sugar, light corn syrup, unsalted butter, ground cinnamon, ground nutmeg, eggs, vanilla, raisins, vanilla frozen yogurt

Taken from www.yummly.com/recipe/Butter-Tartlets-1649175 (may not work)