Yield: 12 butter tarts
“Back to Baking”, pp. 100
Miniature tarts. Butter. Gooey filling. This is the exact concoction that you will obtain with this recipe! Have you ever been in the process of making a recipe and you just knew by looking at it that it would be delicious once cooked or baked? This is one such recipe. I had never made butter tarts and thus had no idea what they tasted or looked like, but as I was preparing the filling and looked down into the mixing bowl, I had the feeling that it would be exquisite and finger-licking good. I could even imagine myself telling my roommate that this is one of the best desserts I’ve made. And boy was I right! If I could and if I didn’t control myself I would probably eat the dozen by myself. This recipe for raisin butter tarts is simple, not time-consuming and oh-so-scrumptious!
- 1 recipe Double-Crust Pie Dough,chilled
- 3/4 cup dark brown sugar, packed
- 3/4 cup corn syrup
- 1/2 cup unsalted butter, melted
- 2 eggs, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup golden raisins
- Take the pie dough out of the fridge at least 30 minutes before rolling.
- Preheat oven to 400°F. Lightly grease a 12-cup muffin tin.
- Lightly dust a flat work surface with flour and unwrap the pastry logs. Cut each log into six pieces. Roll each piece to 1/4 inch thickness and line each muffin cup with a piece of rolled dough. Chill the lined muffin tin in the refrigerator while preparing the filling.
- By hand, whisk the sugar, corn syrup and butter in a bowl until well combined.
- Whisk in the eggs, vinegar and vanilla extract.
- Sprinkle a few raisins in the bottom of each muffin cup and pour the filling over the raisins, almost to the top.
- Bake the tarts for 5 minutes, then reduce oven to 375°F and continue baking for about 20 more minutes, until the filling starts to form a dome.
- Cool the tarts in the muffin tin and chill before removing. These tarts are best served and stored at room temperature.