1 c. flour
1/3 c. butter
1 (3 oz.) pkg. cream cheese
1 c. packed brown sugar
2 tbsp. melted butter
2 tsp. cornstarch
1 lg. egg
1 tbsp. heavy cream
1 tsp. lemon juice
1/8 tsp. nutmeg
1/3 c. raisins, soaked in hot water until plump, then drained

Blend flour, butter and cream cheese thoroughly. Refrigerate 30 minutes. Divide dough into 12 equal parts and press each part into sides and bottom of each cup of a 12 cup fluted pan.

In medium bowl, combine brown sugar, melted butter, cornstarch, egg, cream, lemon juice and nutmeg. Beat thoroughly. Place about 1 teaspoon raisins in each pastry cup. Fill with brown sugar filling.

Bake at 400 degrees F. 12-15 minutes until pastry is golden and filling is bubbly. Remove and cool on wire rack. While still warm, gently remove tarts from pan and finish cooling on rack.