When I make pies I always save the left over dough to make tarts. This is one of the recipes I used because it makes about 10 small tarts. You could always start from the beginning and make a standard pie dough or purchase a package of pie dough from the refrigerated section of your local grocery store. This recipe is easy and fast.
Ingredients;
1 large egg
1/3 cup corn syrup
1/3 cup sugar
4 tablespoons unsalted butter (melted)
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup rasins
1/2 cup coarsely chopped pecans
1/2 cup toffee crunch (coarsely chopped toffee)
Pre-heat your oven to 375 degrees and locate a cupcake pan
On a lightly floured surface roll out the dough to about 1/16″ to 1/8″. Using a 3″ circle cutter cut 10 circles of dough. Lightly press each dough into the cupcake compartments forming a cup shape and refrigerate for 20 minutes.
In a medium bowl whisk the egg. Add in the sugar and corn syrup, whip to incorporate. Whisk in the butter, vanilla extract and salt. Remove the dough from the refrigerator. Divide both the raisins and pecans equally and place into the dough. Pour equal amounts of the egg butter mixture into each dough cup. Sprinkle each tart with the toffee crunch and bake in the center rack for 25 minutes. Transfer the pan to a cooling rack and allow to cool slightly then run a knife around the side to help release while cooling. Allow to cool 20 minutes then remove and place onto a cooling rack.
Enjoy
Chef Brian Klauss
bakekrazy 
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