A Spanish walnut and raisin tartelette.
Ingredients
1 pie pastry dough sufficient for 1 pie shell (frozen or homemade)
5 large eggs
2/3 cup granulated sugar
5 tablespoons butter, melted
pinch of salt
1 teaspoon vanilla extract
1 cup chopped walnuts
2/3 cup raisins
Directions
- Preheat oven to 375 F. Roll pastry thin and cut into 12 4-inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well. Add butter, salt, and vanilla; mix well. Combine walnuts and raisins and fill each cup 1/2 full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.
Notes
- Photo by Rob Campbell under Creative Commons license.
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