2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
1 large egg, room temperature, lightly beaten
2 tablespoons ice water
1 tablespoon white vinegar
Filling:
1 large egg, room temperature, lightly beaten
1/2 cup brown sugar
1/4 cup light corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
1-1/4 cups raisins, chopped pecans or chopped walnuts
Step 1: Line the muffin pan
Preheat oven to 425°F. Line 24 muffin cups with foil liners. Make sure not to use paper-lined foil liners.
Step 2: Combine dry ingredients
In a large bowl, mix together flour and salt.
Step 3: Cut the butter
Cut your butter with a pastry blender, knife or your hands. Cut until butter is crumbly like oatmeal.
Step 4: Combine wet ingredients
In another bowl, whisk the egg, ice water and vinegar. Gradually add to flour mixture, tossing with a fork until dough holds together when pressed.
Step 5: Shape the dough
Shape dough into large discs. Place in the freezer for 15 to 20 minutes.
Step 6: Roll and cut out your dough
With a rolling pin, roll the dough on a flour covered surface like your countertop or a cutting board to a 1/4-inch-thick circle. Cut 24 circles with a floured 3-inch round cookie cutter, rerolling dough as needed. Gently press crust circles onto bottoms and up sides of foil liners.
Step 7: Make the filling
In a small bowl, mix the egg, brown sugar, corn syrup, melted butter and vanilla until blended; stir in raisins.
Step 8: Fill the unbaked shells
Spoon in your batter, dividing it evenly.
Step 9: Bake
Place in oven on a lower rack until the tart crusts are golden brown and the filling bubbles up (approximately 10 to 12 minutes). Then, let pans cool on a wire rack.
makes 24 servings.
Tips for Making Butter Tarts
How do I store butter tarts?
You can store your delicious tarts in an airtight glass or plastic container. Stick it in the fridge and it should last up to a week.
Why are my butter tarts soggy?
If your butter tarts unfortunately turn out too soggy, it’s likely your filling was too watered down or your pastry was rolled too thin. Next time, make sure your pastry is only rolled out to a 1/4-inch-thickness. It may take a couple tries to perfect your butter tart, and that’s totally OK!