Butter Tarts
Makes 12 large tarts.
Pastry
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup shortening
- 7 tbsp cold water
Mix together flour and salt. Cut in shortening. Add water, one tablespoon at a time, until the mixture forms a firm dough. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out and cutting into rounds to line the cups of a standard muffin tin.
Filling
- 1/2 cup brown sugar
- 3 tbsp butter, softened
- 1 egg, beaten
- 1/2 tsp vanilla
- 1/4 cup golden corn syrup
- 1/4 tsp salt
- 1/2 cup california raisins
Beat butter and sugar together; add beaten egg and vanilla. Stir. Add golden corn syrup and salt; beat well. Stir in raisins. Place 2 tablespoons of filling in each pastry-lined muffin cup.
Bake for 5 minutes at 375° F. Decrease oven temperature to 350° F and continue baking for another 22 minutes, until pastry is golden brown and filling is bubbly.
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