Butter Tarts Serves 12
Pastry
1 1/4 cups all purpose flour
1/2 tsp. salt
1 tbsp. granulated sugar
1/2 cup cold unsalted butter, cut into 1 inch pieces
1/8- 1/4 cup ice water
In food processor place flour, sugar and salt and process to combine. Add butter and process until mixture resembles coarse meal. Pour 1/8 cup water in a slow steady stream until the dough just holds together when pinched, if necessary add more water.
Turn dough onto the work surface and gather into a ball. Flatten into a disk and cover with plastic wrap and refrigerate for one hour. This will relax the gluten in the flour.
After the dough has chilled, place on a lightly floured surface. Roll out the dough and cut 12- 4 inch rounds. Gently place the rounds into a 12 cup muffin tin. Cover and place in a refrigerator for 30 minutes to firm the dough.
Filling
1/4 cup raisins
boiling water
1/4 cup pecans, toasted
1/4 cup butter
1/2 cup packed brown sugar
1/4 tsp salt
1/3 cup golden corn syrup
enough cream to bring the syrup to 1/2 cup ( I will measure next time)
1 egg, beaten
1 tsp vanilla
1 vanilla bean, scrapped
Plump raisins in boiling water 5-10 minutes. Cream together butter and brown sugar.
Add salt, syrup, cream, egg and vanilla. Stir well. Add the drained raisins and chopped nuts.
Fill tarts 3/4 full.
Bake tarts at 375 for 20-25 minutes until brown and bubbly.
