Ingredients: |
Ingredients: 1½ cups all-purpose flour
Pinch of fine sea salt
½ cup cold unsalted butter or lard, cubed
¼ cup ice water
1 large egg yolk
1 tsp white vinegar
¼ cup raisins
1 cup packed brown sugar*
½ tsp fine sea salt
¼ cup unsalted butter, softened
1 tsp vanilla extract
1 large egg
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Directions: |
Directions:1. Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingers, rub butter or lard into flour until mixture is in pea-sized pieces.
2. In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 Tbsp more water if it looks dry.
3. Knead dough several times by hand to bring it togather and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
4. Flour the work surface and rolling pin. Once chilled, roll out the dough into a 16 x 12 inch rectangle, ⅛ to ¼ inch thick.
5. Using a 4 inch cookie cutter or cleaan 28 oz can to cut 12 circles. Reroll as needed. Press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the plan. Refrigerate while you make the filling.
6. In a bowl, cover raisins with hot tap water to plump. Heat oven to 425ºF.
7. Make the filling: In a bowl, mix brown sugar and salt, then beat the butter into the sugar by hand. Add vanilla and egg and mix until combined.
8. Drain the raisins and place 7 or 8 in each chilled tart shell.
9. Divide filling evenly among the tart shells, filling each one about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to19 minutes for a firmer one.
10. A few minutes after removing the tarts from the oven,run a knife around the edge of each tart to loosen. Let cool completely in the tin. Run a butter knife or offset spatula around and under each tart to pop it out of the tin. |
This recipe for Butter Tarts is from