Ingredients
Pastry
2 1/3 cups all-purpose flour
4 tsp granulated sugar
1 tsp salt
1 cup cool unsalted butter
1 large egg
2 tbsp cold water
Filling:
¾ cup dark brown sugar, packed
¾ cup corn syrup
½ cup unsalted butter, melted
2 large eggs, room temperature
1 tsp white vinegar
1 tsp vanilla extract
½ cup golden raisins ( I used normal raisins)
Directions
In a mixer fitted with a paddle attachment, combine flour, sugar
and salt.
Cut butter into small pieces (you can pull the butter
from the fridge 30 minutes before adding) and add to flour, mixing
until dough is a rough, crumbly texture.
Whisk egg and water
and add at once, mixing until dough comes together.
Shape dough
into 2 logs, wrap in plastic and chill for at least one hour.
Preheat oven to 400 °F and lightly grease a 12-cup muffin tin.
Lightly dust a worksurface with flour and unwrap pastry logs.
Slice each log into six pieces.
Roll each piece to about ¼-inch
thickness and line each muffin cup (you can trim the crust, or
leave the “ruffle” of pastry for a pretty effect once it bakes.
Chill lined muffin tin while preparing filling.
Whisk sugar, corn syrup and butter in a bowl by hand until
combined.
Whisk in eggs, then vinegar and vanilla.
Sprinkle a few raisins in the bottom of each muffin cup and pour
filling over the raisins.
Bake the tarts for 5 minutes, then
reduce oven to 375 °F and continue baking until butter tart filling
starts to dome, about 20 more minutes.
Cool tarts in the tin,
and chill the tarts in the tin before removing.
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