•1 recipe for double shortcrust or pate brisee, chilled (enough for a double crust pie)
•1 cup brown sugar (I will use 3/4 cup next time, 1 cup is too sweet for me)
•1/4 cup butter, room temperature
•2 large eggs
•1 1/2 tsp apple cider vinegar
•1 tbsp maple syrup
•1 tsp vanilla extract
•1/4 tsp salt
•1 cup cranberries, raisins or nuts of your choice

1.Preheat oven to 350F.
2.Roll out chilled pate brisee base on a lightly floured surface until it is about 1/8-inch thick. Use a 3.5- or 4-inch round cookie cutter (a fluted cookie cutter will give you a nice edge, if you have it) to cut out 24 rounds from the dough. Place each round into a muffin cup on a standard muffin tin and press down lightly to make sure the crust goes into the corners.
3.In a large bowl, cream together brown sugar and butter. When light and fluffy, beat in eggs, vinegar, maple syrup, vanilla extract and salt until smooth.
4.Divide raisins into tart shells and top each with a generous spoonful of filling to cover the raisins and reach the top of the crust.
5.Bake for 18-22 minutes (mine were ready in 20), or until filling is golden and the edges of the crust are lightly browned.
6.Remove from pan and cool on a wire rack. Serve warm, at room temperature or cold (if you have completely cooled them before storing in the fridge).
7.I finished my tartlets with a small dollop of unsweetened heavy cream on top of each. Nice contrast with the sweetness of the filling.
8.Makes 2 dozen.

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