RICOTTA TARTLETS

Five false bottom tartlet molds (three to four inches in diameter).  If you
can stretch the crust to six tartlet pans that is good, because with only
five tartlet pans there is an excess of filling, enough for a sixth and
maybe even a seventh tartlet.

CRUST

1 stick of unsalted butter cut into 1/4" cubic bits (don't use margerine or
      Crisco as you need the water that is part of butter to give the crust
      the right texture, to say nothing of the taste)
1/3 cup sugar
1/4 tsp salt
1-1/4 cups flour

The crust is really a variant on a shortbread crust.  Thoroughly mix the
dry ingredents.  Then, blend in the butter as you would for a pie crust,
until the mixture looks like coarse meal.  (I use my hands for this,
though most cookbooks suggest using two knives or a Cuisinart.)
Press the mixture into the bottom of each tartlet mold, flattening it and
pushing it about until it fills the mold and holds together like a pie crust.

Prebake the crusts for about 10 minutes in a 350 degree oven.  Remove and
let cool until set, but not until cold.

RICOTTA FILLING
make this while the crusts are prebaking and cooling

one 15 oz. container of whole milk ricotta cheese
2 eggs
1/2 cut sugar
1 tsp. almond extract
1/2 cup sultanas (or maybe a little bit more)

Beat the eggs into the ricotta by hand until well mixed, then beat in the
sugar and finally the the almond extract.  Add and fold in the sultanas.
Fill the still warm, but set, tartlet molds almost to the brim (the filling
does not rise much when baking), making sure that the sultanas are evenly
distributed.

Bake in a 450 degree oven for 20 minutes or a minute or two longer (until
filling is set), watching to make sure the crust does not burn.

Cool on a wire rack and unmold.  Serve at room temperature or slightly
warmer.