These little Raisin Tarts are a special treat at family gatherings, especially the Thanksgiving and Christmas holidays. I always thought the recipe was passed down from my husband’s Scottish grandmother. When I asked Mom if she had Grandma’s recipe, she told me that it was not her recipe. The recipe actually came from one of Dad’s sisters, Aunt Arlene, who passed away a few years ago. In talking with her two daughters, they confirmed that it was her recipe and were able to find her hand-written recipe (below). Aunt Arlene was a hard-working wife, mother and dairy farmer, along with her husband, Uncle Jerry. She planted and tended to a huge vegetable garden and canned or froze all the produce and fruits that she grew. Where she found the time to make homemade meals, bake a variety of goodies, including these tarts, was always a mystery. Her girls related that Aunt Arlene made these tarts using regular sized cupcake tins. When I make them, I use mini-cupcake tins, which produces a “two-bite” sized tart. Another tart can always be eaten, right? I have also made these tarts using chopped walnuts or pecans instead of raisins. I hope you try these tarts and enjoy them as much as our family has.

INGREDIENTS

FILLING:

• 2 cups brown sugar
• 1 cup white sugar
• 2 TBSP butter
• 4 eggs
• 4 TBSP milk
• 1 cup melted unsalted butter (2 sticks) – Do not use margarine

ADDITIONAL INGREDIENTS NEEDED:

• Pillsbury Pie Crust – 2 boxes (4 crusts total) You can also make your own pie crust recipe, if you prefer. I like to take the short cut and use the pre-made crusts.
• Raisins (The recipe calls for dark raisins, but light/golden raisins may also be used)
• Chopped walnuts or pecans may be substituted for raisins, as noted above.

EQUIPMENT NEEDED:

• Cupcake tins – regular sized or mini, whichever is preferred
• Whisk or hand-held mixer
• 4 cup measuring cup or large mixing bowl (for mixing filling)
• 3 inch round biscuit cutter (or similar sized drinking glass) If using a regular sized cupcake tin, use a slightly larger diameter biscuit cutter.

DIRECTIONS

1. Preheat oven to 425 degrees Fahrenheit.
2. Spritz each hole of the cupcake tins with non-stick cooking spray.
3. Cut rounds out of the pie crusts and place one round in each cupcake hole.
4. Press each round down gently. There may be a fold or crinkle, and that is OK.
5. Mix all of the filling ingredients together in a 4 cup measuring cup using a whisk or hand-held mixer.  The spout from the measuring cup allows the filling to be easily poured into the cupcake holes.
6. Put a few raisins (6-8) in each of the cupcake holes. Use more raisins if using the larger tin.
7. Pour about a tablespoon of the filling over top of the raisins.  The filling will make the mini cupcake hole about ¾ full.  Do not over fill the cups as they will bubble over and make it hard to get the tarts out of the hole.
8. Bake for 15-20 minutes. Watch carefully so they don’t burn.
9. Almost immediately after taking out of the oven, using a fork or thin knife edge to help pop the tarts out, gently remove the tarts from the cupcake tins. The tarts are delicate while they are warm.
10. Set each tart onto a wire cooling rack to cool completely. 

Store the tarts in an air tight container and refrigerate to keep fresh.  These tarts also freeze well if stored in an air tight container.  If making multiple layers, place a sheet of waxed paper between each new layer of tarts.

Original Southern Chess Tart Recipe and Aunt Arlene