Grandma Beatrice's Prize Butter Tarts

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C).

2 . Stage

Combine brown sugar, raisins, butter, water, maple syrup, and vanilla in a saucepan over medium-low heat. Cook until butter is melted and mixture is warm but not boiling, about 5 minutes. Remove from the heat and set aside for 10 minutes to cool a bit.

3 . Stage

Meanwhile, use a 4-inch round cutter to cut 12 circles of dough. Line a 12-cup muffin tin with the dough circles.

4 . Stage

Whisk egg and cream together in a small bowl, then whisk it into the cooled raisin mixture until well combined. Spoon it into the pastry shells, filling each one about 2/3 full.

5 . Stage

Bake in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, watching carefully, until the pastry edges are delicately browned, about 6 more minutes. Try to catch them before the filling bubbles up and spills over the edges.

6 . Stage

Remove from the oven and cool in the pan for about 15 minutes before serving.