Butter Tarts

Submitted by Alia55

"My favorite treat"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 12

ingredients

• Pate Brisee (Short Crust Pastry)

• 1 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1 tablespoon sugar
• 1⁄2 cup unsalted butter, chilled, and cut into pieces
• 1⁄8 - 1⁄4 cup ice water

• Butter Tart Filling

• 2 large eggs
• 1⁄3 cup unsalted butter, softened
• 1 cup light brown sugar
• 1⁄4 cup light cream
• 1 teaspoon pure vanilla extract
• 1⁄2 cup raisins

directions

1. Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
2. Add the butter and process until the mixture resembles coarse meal.
3. Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
4. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
5. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.
6. Gently place the rounds into a 12-cup muffin tin.
7. Cover and place in the refrigerator for about 30 minutes to firm up the dough. .
8. Butter Tart Filling: In a medium sized saucepan lightly whisk the eggs.
9. Whisk in the butter, sugar, and cream.
10. Place on medium heat and, stirring constantly, bring this mixture just to a boil.
11. Immediately remove from heat and stir in the vanilla extract.
12. Place about a teaspoon of raisins into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
13. Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.
14. Remove from oven and place on a wire rack to cool.
15. Serve at room temperature or chilled.