The Ultimate Butter Tartbakery, tarts ----PASTRY---- 2 cup all purpose flour 3/4 teaspoon salt 4 tablespoon ice water ----FILLING---- 1/2 cup packed brown sugar 1/2 cup corn syrup 1/4 cup shortening 1 tablespoon cornstarch 1 tablespoon vinegar 1 teaspoon vanilla 1/4 teaspoon salt 3/4 cup raisins Prepare pastry. Roll out thinly on lightly floured surface. Cut into rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups. Combine all filling ingredients except raisins. Mix well. Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425F for 12 to 15 minutes. Filling will be runny if baked for less time, and jelly-like if baked longer. Don't overbake! Cool on wire rack, then remove from pans. Makes approximately 12 tarts. Recipe by Mark Satterly |
