Peanut Butter Tartlets Recipe
1 sheet of Pepperidge Farm puff pastry sheet
6 tablespoons of peanut butter
4 tablespoons of brown sugar
3 tablespoons of butter
3 drops of vanilla extract
1/4 cup of raisins
Thaw pastry sheet at room temperature for 30 min. Unfold pastry on lightly floured surface. Use a 2-inch round pastry cutter to cut out 24 rounds. Use a rolling pin to lightly roll on the rounds and fit them into a mini muffin pan.
Use an electronic hand beater to mix the peanut butter, butter, eggs, brown sugar and vanilla extract. Add raisins to the mixture and stir well. Save some for topping.
Preheat oven to 400°F. Fill the tartlet with the peanut butter mixture (about 80% full).Top each with 1 or 2 raisins. Bake for 15-20 min. or until golden. Makes 24 tartlets.