Butter Tarts
I can’t even imagine a Christmas without my mother’s butter tarts. I love them because they’re delicious, but not sickly sweet, and the fillingis nearly foolproof.
Sift flour, sugar, and salt into a large glass measure; transfer to food processor. Add cold butter and shortening and pulse until mixture resembles coarse bread crumbs. With food processor on high speed, pour in ice water; process until dough forms a ball. On lightly flouredwork surface, knead 2 to 3 times; wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, in bowl, with fork, stir together eggs, brown sugar, raisins, melted butter, lemon juice, cornstarch, and vanilla.
On the lightly floured surface, roll out reserved dough about 1⁄8-inch(3 mm) thick. With 4-inch (10 cm) round cutter (or rim of a glass), cut out rounds; press each into a cup in a non-stick muffin pan. With a fork, pierce dough on the bottom of the pan once or twice. Evenly divide filling among cups to within 1⁄4 inch (6 mm) from rims. Bake at 350°F (180°C) oven for20 minutes.
Makes twelve 3-inch (8 cm) tarts
Ingredients
Directions
Sift flour, sugar, and salt into a large glass measure; transfer to food processor. Add cold butter and shortening and pulse until mixture resembles coarse bread crumbs. With food processor on high speed, pour in ice water; process until dough forms a ball. On lightly flouredwork surface, knead 2 to 3 times; wrap in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, in bowl, with fork, stir together eggs, brown sugar, raisins, melted butter, lemon juice, cornstarch, and vanilla.
On the lightly floured surface, roll out reserved dough about 1⁄8-inch(3 mm) thick. With 4-inch (10 cm) round cutter (or rim of a glass), cut out rounds; press each into a cup in a non-stick muffin pan. With a fork, pierce dough on the bottom of the pan once or twice. Evenly divide filling among cups to within 1⁄4 inch (6 mm) from rims. Bake at 350°F (180°C) oven for20 minutes.
Makes twelve 3-inch (8 cm) tarts
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