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Butter Tarts

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Ingredients Method

Ingredients
  

Pie Crust
  • 1 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp granulated sugar
  • 1/2 cup unsalted butter, cold
  • 3-4 Tbsp cold water
Butter Tart Filling
  • 1/3 cup butter
  • 1/8 tsp salt
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup 10% cream
  • 1/2 cup raisins, optional

Method
 

Pie Crust:
  1. In a food processor, place the flour, salt, and sugar and process until combined. 
  2. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). 
  3. Add 3 tablespoons water and process just until the dough holds together when pinched.
    If necessary, add more water.
  4. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour or until firm.
  5. After the dough has chilled sufficiently, place on a lightly floured surface, and roll the dough until it is 1/8 inch thick. 
  6. Using a 4 inch round cookie cutter, cut out 12 rounds. Gently place the rounds into a 12-cup muffin pan, crimping edges as desired.
  7. Cover and place in the refrigerator while you preheat your oven and make the filling
Preheat your oven to 375 degrees F and place your oven rack in the center of the oven.
    Butter Tart Filling:
    1. In a large bowl, or stand mixer; Beat the butter, light brown sugar and salt, until smooth
    2. Beat in the eggs and then the vanilla extract.
    3. Stir in the cream.
    4. Place about 1 1/2 teaspoons of raisins on the bottom of each tart shell. Then evenly fill the tart shells with the filling. 
    5. Bake for about 20 minutes or until the pastry has nicely browned and the filling is puffed and set. Remove from oven and place on a wire rack to cool.