1 c. flour
1/3 c. butter, softened
1 c. packed brown sugar
1 pkg. cream cheese
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 or currants, soaked in hot water until plump, drained

Preheat oven to 400°F.

In medium bowl or food processor, combine flour, butter and cream cheese. Process or blend together thoroughly, press into ball, wrap in plastic wrap and 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 tart pan. Set aside.

In a medium bowl, combine brown sugar, melted butter, cornstarch, egg, cream, lemon juice and nutmeg; beat until well mixed. Place about one teaspoon of the drained raisins in the bottom of each prepared pastry cup and fill about 2/3 full with the prepared brown sugar filling.

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

Makes 12 tarts.