Anna Olson Raisin Butter Tarts

I also made this recipe back in 2013 and did not put it on the blog.  Anna's raisin butter tarts.  They were very good.

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.

This recipe comes from Bake with Anna Olson.  The pies were delicious.  I would make these again and try different fruit.

Frosted Raspberry Hand Pies

 Ingredients

Double Crust Fruit Pie Dough 

 1 1/4 cups all-purpose flour 

1 1/2 teaspoons sugar

 1/2 teaspoon salt

1 1/2 tablespoons vegetable oil

1/2 cup cool unsalted butter, cut into pieces (does not have to be ice cold)

  2 tablespoons cool water

 1 teaspoon white vinegar or lemon juice

Fruit Filling

2 cups fresh raspberries 

1/2 medium apple, peeled and coarsely grated

 1/4 cup sugar

 1 pinch ground cinnamon

1 egg whisked with 2 Tbsp water, for brushing

Turbinado sugar, for sprinkling

 

Glaze

1 cup icing sugar, sifted

1 1/2 tablespoons milk or water

 1/2 teaspoon vanilla extract

Directions

 Double Crust Fruit Pie Dough

1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.

Fruit Filling

1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Slice the chilled pie dough into 6 pieces and roll each out to a circle about 6-inches across and just under ¼-inch thick. Use a 6-inch round cookie cutter to trim away the rough edges on each.
3. Use a fork to combine the raspberries, apple, sugar and cinnamon, gently crushing the raspberries a little as you mix.
4. Spoon the raspberry filling, dividing evenly, onto each of the rolled pie dough circles. Brush the outside edge half way around with a little of the egg wash and fold in half. Pinch the edges of each hand pie in the same style as you would the edge of a traditional pie, fluting the edges. Place these on the prepared baking tray, brush the tops with egg wash and sprinkle with Turbinado sugar. Snip a few holes into the pies with a pair of scissors, so the steam can escape.
5. Bake the hand pies for about 25 minutes, until the pie dough is a rich golden brown. Cool the pies before glazing.

Glaze

1. For the glaze, whisk the icing sugar, milk (or water) and vanilla together until smooth and still fluid (adjust consistency by adding more icing sugar or liquid, if needed) and using a fork drizzle the glaze over the pies. Let the glaze set for at least an hour before serving.