Preparation:
NOTE: Gluten-free pastry made with bean flour is lower in fat than regular pastry.
Combine all ingredients except raisins in a food processor or blender.
Divide raisins evenly among tart shells.
Pour filling over raisins, filling medium-size tart shells 3/4 full.
Bake at 350F for 20 minutes or until crust is golden brown and filling set.
Makes 24 tarts.
Adapted from Full of Beans by V. Currie and Kay Spicer, 1993 |
