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.

Maple Syrup Tarts

At Faul Farms Natural Fed Beef I purchased steak and hamburg and Snyder Heritage Farms Maple syrup. The steak was really good, you do have to cook it to a pink stage due to the fact there is less fat in the meat. The hamburg meat was also very good. I will take photos when we have the rest of the meat. The syrup has a bit of a smoke flavor to it. We thought maple tarts might be good so I looked for a recipe and found this one on at Dinner with Julie. Well, what can anyone say.... MORE PLEASE.

Maple Syrup Tarts

Ingredients:

2 eggs
1/2 cup packed brown sugar
1 1/2 cups pure maple syrup
2 tbsp. softend butter
pinch salt
1 cup toasted chopped pecans (optional) (did not use in the maple tarts)
Sour Cherry Jam
Peach Jam
Slivered Almonds

Pie Dough Ingredients:

The Perfect Pie Dough

Follow the ingredient list and the directions to make the pie dough. Or the pie dough of your choice.

Directions:

Preheat oven 400º.
On lightly floured surface roll pastry to 1/4" thick.
Cut circles about 4".
Press into un-greased muffin tins.
Set aside.
In medium sized bowl whisk filling ingredients together.
Fill the prepared tart shells 2/3 full.
Bake for about 20 minutes. I found about 22 minutes worked well.
Let them cool in the pan.
While still warm run a knife around the edges to loosen them.
If they are a little stuck return to oven for a minute to soften again to remove from pan.
Place on cooling rack.
Makes about 24 tarts.

We also made sour cherry and peach with almond tarts. Added Sour Cherry Jam and Peach Jam and topped with slivered almonds. Baked the same as the maple tarts.

♥

Wood Duck on a pond near Cambridge

Butter Tarts

We found this recipe on the becel website. We have made them a few times and they have turned out good each time. You could also use the pastry we have used The perfect Pie Crust.

Pastry

1 1/3cups all-purpose flour
1/4tsp salt
1/2cups Becel margarine
3tbsp ice water
1tsp white vinegar

Filling

1/2cups corn syrup
1/4cups brown sugar
1 egg
2tbsp Becel margarine, melted
1tsp each vanilla and white vinegar
1/2cups raisins, preferably sultanas

Preparation

1. Preheat oven to 375 F (190C). Spray using non-stick cooking spray, 10 preferably non-stick, muffin tin cups. In a medium bowl, stir flour with salt. Using your finger tips or pastry cutter, mix in Becel just until large crumbs begin to form. Whisk water with vinegar. While stirring flour mixture with a fork, gradually add just enough water mixture for dough to come together. Gather into a ball and place on a large piece of plastic wrap. Fold plastic wrap overtop, then use plastic to flatten dough into a disc. Seal with plastic wrap and refrigerate at least 30 minutes.

2. Meanwhile, whisk corn syrup with brown sugar, egg, vanilla, Becel, vanilla and vinegar. Roll out dough about ¼-inch (0.5 cm) thick. Then cut out 10 (4 to 4 1/2-inch/10 to 11-cm) circles, using a lightly flour glass or circle cutter. Press circles into muffin cups. Divide raisins among tart shells. Then fill with corn syrup mixture.

3. Bake until a deep golden, 22 to 25 minutes. Let stand a couple of minutes. Then remove to a rack to cool.