Makes 8-10 tarts
1 cup raisins or 1 cup dried cranberries (aka Craisins)
1 cup sugar
1 egg, beaten
1 tablespoon melted butter
3 tablespoon fine cracker or bread crumbs
Juice and grated rind of 1 lemon
Pastry for a single-crust pie
Preheat the oven to 350 F. Combine raisins through lemon juice and rind. Roll out the pastry dough to about 1/8-inch thickness. Cut into 3-inch squares. Place a scant tablespoon of raisin mixture in the centre of each square. Fold the square in half, forming a triangle. Seal the edges by brushing with water. Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned.
NOTE:
Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes.