Butter tarts are one of the few sweets that I find really irresistible. Buttery, flaky crust filled with a gooey filling—it could be the hottest day on earth and I could be stuffed to the brim, and I'd still eat one.
And although mine are never picture perfect, they do taste mighty fine.
For the pastry: makes 12
2 1/2 C flour
1 tsp salt
1 C cold shortening/lard, cubed
1 tsp white vinegar
3 tbsp sugar
ice water, about 1/3 C
1. In a food processor, mix flour salt and sugar. Add in shortening and pulse until mixture resembles coarse breadcrumbs.
2. Beat the egg and the vinegar in a measuring cup. In the same cup, add in enough ice water to make a total of 1/2 C of liquid. With the food processor running, pour in the egg/water mixture. The dough should form a ball.
3. Form the dough into a disk and chill for an hour. When chilled, roll until 3/8-inch thick. Cut out six-inch circles and form in a muffin tin. Chill until ready to use.
1 C unsalted butter, soft
1 C brown sugar
1 C corn syrup
1 egg, beaten
2 tsp vanilla
1 tsp lemon juice
1/2 C raisins
1. Beat butter until fluffy. Add in sugar and beat until light. Add corn syrup and beat until combined. Add eggs, vanilla and lemon juice and beat until thoroughly mixed.
2. Divide the raisins evenly among the tarts. Spoon in filling.
3. Bake at 425 degrees for 10 minutes. Lower the heat to 350 and continue to bake for 22-25 minutes or until the pastry is golden brown and the filling is dark brown and set. Let the tarts cool in the tin for 15 minutes before removing and cooling completely.