butter tarts Recipe
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Ingredients
- Flaky Tart (or pie) Pastry
- 2 1/2 cups flour
- 1 teaspoon Kosher or sea salt
- 3 tablespoons sugar
- 1 cup cold lard, cubed
- 1/2 cup + 2 tablespoons ice water
- 1 tablespoon vinegar
- Butter Tart Filling
- 3/4 cup raisins (a mixture of raisins and currants would be wonderful too)
- 7 tablespoons soft butter
- Generous 1/3 cup packed brown sugar
- Pinch of Kosher or sea salt
- 3/4 cup corn syrup
- 1 1/2 large eggs, lightly beaten (Weird, but you must!! Beat 2 eggs in measuring cup, then use 3/4's of the beaten eggs)
- 1 teaspoon good vanilla or 1 tablespoon dark or amber rum (rum & butter tarts.....mmm!)
Directions
- For Pastry: In medium bowl, whisk the flour, salt and sugar until evenly combined. Using pastry blender, or your hands, work in lard until mixture resembles fairly fine crumbs, with a few larger pieces. Add ice water and vinegar and stir like crazy with a fork until dough clumps together.
- Divide in half. Press into disk on floured surface. Roll out the dough, evenly, turning and flouring to keep from sticking, if nessary. Cut into 12, 3/4 - 4 inch rounds. Gently place the rounds into a 12-cup tart (or muffin) tin, coaxing dough, tenderly, into perfect little tart shells. Repeat with the rest of the dough. Chill until ready to fill. (You may have a bit of left-over dough. If you do, make jam turnovers. That's what my mama always did.)
- For Filling: In a small bowl, place raisins and cover with hot tap water; let stand for 30 minutes. In a medium bowl, using a wooden spoon, mix together soft butter, brown sugar, salt and corn syrup. Stir, stir, stir until creamy smooth and well incorporated.
- Add beaten egg and vanilla or rum. Mix well. Drain raisins. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts, filling each about 3/4 full.
- Bake at 400F for 15-20 minutes; filling will be lightly browned and bubbly.
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