Ingredients: |
Ingredients: Pastry shells (easiest) or make your own
1 1/2 cups all purpose flour
1/4 tsp salt
1/2 cup Becel
3 tbs ice water
1 tsp white vinegar
Filling:
1/2 cup corn syrup
1/4 cup brown sugar
1 egg
2 tbs Becel, melted
1 tsp vanilla
1 tsp white vinegar
1/2 cup raisins, preferably sultanas (optional)
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Directions: |
Directions:If making your own dough:
Spray using non-stick cooking spray. 10 muffin tin cups. In a medium bowl, stir flour with salt. Using your finger tips or pastry cutter, mix in Becel just until large crumbs begin to form. Whisk water with vinegar. While stirring flour mixture with a fork, gradually add just enough water mixture for dough to come together. Gather into a ball and place on a large piece of plastic wrap. Fold plastic wrap over top, then use plastic to flatten dough into a disc. Seal with plastic wrap and refrigerate at least 30 minutes.
Meanwhile, whisk corn syrup with brown sugar, egg, Becel, vanilla and vinegar. Dough is easiest to roll between two sheets of plastic wrap. Roll dough no thicker than 1/4 inch thick. Then cut out 10 circles. using a lightly floured glass or circle cutter. Press circles into muffin cups. Divide raisins (if using) among tart shells. Then fill with corn syrup mixture
Bake at 375º F until a deep golden, 22-25 minutes. Let stand a couple of minutes, then remove to a rack to cool. |
Personal
Notes: |
Personal
Notes: I've never made the dough because it's so much easier just to buy the tart shells.
If you use pre-made shells, it literally takes you 5 minutes to make.
This is, by far, the best recipe for butter tarts.
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