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Author Notes: This recipe is from my mother-in-law, who was from England, but moved to the US in 1927 and settled in Washington, Pa. She had lived for a short time in Canada, went back to England and came back to stay, marry and raise a family. —Karen Tarr
Makes 12-16 tarts
- 1/2 cup butter
- 1 cup sugar
- 1 cup walnuts
- 1 cup raisins
- 2 eggs
- 1 teaspoon vanilla
- Using your favorite pie crust recipe, cut the rolled crust into rounds to fit greased cupcake pans.
- Cream butter, sugar until creamy, then add eggs. Add vanilla, fold in nuts and raisins. Spoon mixture into crust, half full.
- Bake in oven 350 degree for 25 to 30 minutes, checking to make sure they don't burn. Cool on rack.