Preheat oven to 425°.

If using Krause Pastry Patties, make sure to let them thaw first. Roll out the dough on a floured surface until it is ¼ inch thick. Then, using a round cookie cutter, cut the dough into circles – the circles should be a bit larger than your regular muffin pan (the dough shrinks once cooked). Grease your pan before putting the dough in. Once the shells have been molded into the tins, poke a few holes in the bottom of the shell to allow air in. Parbake the tart shells by themselves for 5 minutes at 425°.

In a medium to large bowl combine all the remaining ingredients except for the raisins.

Cover the bottom of the tart shell with raisins (or pecans). After adding raisins, fill the shells about 2/3 full with the syrup mixture. Make sure not to overfill though as they will overflow while baking. Bake tarts, on the middle rack, for 15-18 minutes or until golden (depending on your oven). Make sure to not overbake. Makes about 24 tarts.