Butter Tarts
Inspired by
Seraphina
by Rachel Hartman
Cook Time:
15 minutes
Total Time:
1 hour
Equipment:
measuring cup
measuring spoon
knife
food processor
fork
plastic wrap
rolling pin
4" circle cookie cutter
muffin pan
wire rack
Ingredients
Pastry
2-1/2 c. flour
1 tbsp. brown sugar
1/2 tsp. salt
1/2 c. shortening, very cold and cut in cubes
1/2 c. butter, very cold and cut in cubes
6 tbsp. ice water, approximately
Filling
1/2 c. lightly packed brown sugar
1/2 c. corn syrup
1/4 c. butter, melted
1 egg
1 tsp. vanilla extract
1/4 tsp. salt
1/2 c. raisins, pecans, walnuts, or chocolate chips
Directions
Using the food processor, pulse the butter and shortening into the flour, sugar, and salt until it is broken down to pea sized pieces.
Sprinkle water onto the surface of the dough and toss with a fork just until the water is incorporated into the dough. Do not over work.
Work the dough into two rounds about 1" thick. Wrap in plastic wrap and rest in the fridge for 30 minutes.
Roll dough on lightly floured surface. Cut into rounds with 4" cutter and fit into muffin cups. Chill dough in fridge as filling is prepared.
In a large bowl, combine the brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt and mix well.
Sprinkle raisins (or whatever you are using) in a single layer on the bottom of the lined muffin cups.
Fill the pastries 2/3 full with the syrup mixture.
Bake on bottom shelf of oven at 425°F for 12-15 minutes.
Cool completely on a wrire rack before removing tarts from the pan.