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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.). | 2. In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes. | 3. In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt, maple syrup, and cinnamon. Stir well until sugar is dissolved and butter is creamed. | 4. Add egg and vanilla and mix well. | 5. Drain raisins. | 6. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts. | 7. Bake at 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts – 15 minutes. Firm tarts – 20-25 minutes. | 8. Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raisin	1 1/2	cups		747.45	196.812	8.3902	1.1385
butter	1/2	cup		684.0	31.428	21.372	57.6
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
salt	2	pinches		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
maple syrup	1	cup		819.0	211.176	0.126	0.18899999999999997
egg	2		beaten	143.0	0.72	12.56	9.51
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.