Walnut Butter Tart

Ingredients

Pastry (Pate Sucree)
2 oz raisins
2 oz shelled walnuts
2 oz European butter, softened
2 oz soft brown sugar
0.5 teaspoons salt
5 oz maple syrup
1 egg, beaten
0.5 teaspoon vanilla paste

Instructions

Roll out pastry and cut out circles and fit into the cupcake pans. Chill.

Cover raisins with hot water and leave to soak for 30 minutes.

Chop the walnuts.

Mix together the butter, brown sugar, salt and syrup; stir well until pale and fluffy.

Add egg and vanilla and mix well.

Drain raisins.

Retrieve pastry shells and divide raisins and walnuts equally into all shells; then divide butter mixture into all tarts.

Bake at 400F for 15 minutes.