Craisins,Toffee, Pecan Tarts

                                                                             







1 box refrigerated pie crust
2/3 c sugar
1/4 c melted butter
2 large eggs
1 t vanilla
1 cup craisins
3/4 c toffee bits( I used Heath chocolate and toffee)
3/4 c chopped nuts

Preheat oven to 325 degrees. Spray a 24 count tart pan or a mini muffin pan with Pam. Using a 2 3/4 round cutter, cut the crust circles and press into tart pan. Combine sugar, melted butter, eggs and vanilla and whisk till sugar is dissolved. Add craisins, toffee bits, and nuts. Spoon 1 tablespoon into each crust. Bake for 25 minutes and cool before removing from pan.