Butter Tarts and pastry
This is the time of year that I think of making butter tarts. Sometimes I just think about it, because it does take awhile to roll out and make all the pastry, and it takes a while to put all the pans through the oven and rewash the tins and go again. It takes up space to let them cool and for some reason, they don’t seen to last long enough in the refridgerator. Yesterday, I broke down and made them just because I have a function to take some to and I love it when everyone eats every last piece that I bring. Here is the recipe for butter tarts. I invested in three tins that make 24 wee ones time. People don’t mind taking one bite sized piece or three bited sized pieces, but gone are the days they will grab a large one, as everyone seems to be worried about cholestoral and sugar. Bet you can’t just have one! d.
Pastry – 2 1/3 cups all purpose flour, 4 tsp. sugar, l tsp. salt, l c. cool unsalted butter, l large egg, 2 T. cold water. Put al ingredients into food processor, and pulse just until there are still butter bits evident. Form into a disc and place in wax paper in the fridge for at least an hour, while you cool tart tins in the fridge and make up the filling.
Filling” 3/4 c. dark brown sugar, packed, 3/4 c. corn syrup, 1/2 c. unsalted butter melted, 2 large eggs, at room temp. 1 tsp. white vinegar, 1 tsp. vanilla extract and 1/2 c. golden raisins.
Preheat oven to 400 degrees. Chill tart tins while preparing filling. Whisk together sugar, corn syrup and butter in bowl by hand until combined. Whisk in eggs then vinegar and vanilla. Sprinkle a few raisins in the bottom of each muffin cup and pour filling over raisins. Bake tarts for 5 minutes mor. Chill tarts in tin before removing from pan. (This recipe perfectly filled 4 dozen wee tarts, and the pastry was just a little left over. Enjoy! d.