Post by canadianshewolf on Jul 13, 2009 10:12:45 GMT -6
Old-fashioned butter tarts Makes 12 medium tarts, shown above
Five star pastry 2 1⁄4 cups all-purpose flour 1 tbsp icing sugar 1⁄4 tsp kosher salt 1 cup shortening 1 tbsp white vinegar 2 tbsp ice water 1 egg
Sift the flour, icing sugar and salt into a large mixing bowl. Pinch the shortening into small cubes and rub lightly into the flour mixture until all the shortening is broken into small crumbly pieces. In a small bowl, whisk vinegar, ice water and egg together with a fork. Pour mixture around edges of flour mixture and pull together with the fork to form a ball.
Flatten pastry into two disks and wrap tightly in plastic wrap. Chill at least 30 minutes before rolling.
On a lightly floured surface, roll out one of the pastry disks into a circle about 1/8" thick. Using a 4-inch cutter, stamp out 6 pastry rounds and ease them gently into medium muffin tins, pressing softly so that they reach the bottom. Repeat with the remaining pastry. Chill the prepared pastry tart shells for 30 minutes before baking.
Filling 1⁄2 cup corn syrup 1 cup brown sugar, packed 1⁄3 cup unsalted butter, melted 2 eggs 1 tsp pure vanilla extract 1⁄2 cup golden raisins
Preheat the oven to 350°F. In a bowl, beat together the corn syrup, brown sugar, melted butter, eggs and vanilla. Divide the raisins among the prepared pastry tart shells. Fill almost to the top with the syrup mixture. Bake for 22 to 25 minutes, or until the tart shells are golden brown. Allow to cool before removing from the muffin pan.