Prep 1 hr
Cook 15 mins
This was my Grandma's recipe and has been a family favorite for years. Every time she would make these we would practically inhale them. Now, I make them on all the holidays. My family absolutely raves about them. They get gobbled up so fast that I always have to make a couple batches! Note: I don't put raisins and nuts in the filling mixture at first. I add them to each individual tart after I've poured in the mixture. About 5-8 raisins and a sprinkle of nuts to each tart. Also, to get a really flakey crust, keep all ingredients and utensils cold. I put my bowl, rolling pin, pastry whisk, and the flour I will use in the freezer prior to making and I keep the butter and shortening in the fridge until ready to use
- 3⁄4 cup brown sugar
- 1⁄2 cup corn syrup (or maple syrup)
- 1⁄2 cup melted butter
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 3⁄4 cup raisins, approx (soak in warm water to plump then drain)
- 1⁄2 cup chopped walnuts, approx (or almonds)
- 2 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 cup shortening
- 1⁄3 cup butter
- 4 -5 tablespoons cold water
- Preheat oven to 425°F.
- Mix all ingredients until well blended; set aside.
- Cut butter and shortening together using a fork or pastry whisk utensil.
- Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
- Add cold water one tablespoon at a time until the dough sticks together.
- Roll out the dough to about 1/8 inch thick.
- Use a wide mouthed glass (I use a pint glass) to cut out circles.
- Place circles into an ungreased cupcake pan.
- Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
- Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
- Good luck and enjoy!
This recipe is superb! I cheated by using frozen tart shells (that I first allowed to defrost). I used white vinegar in lieu of lemon juice. Using both raisins and chopped walnuts made them even better.
I made this for Canadian Thanksgiving this year after hearing a list of ingredients from my mother-in-law's future mother-in-law. I recipe sifted until I found this recipe. It's fabulous! I'm making it today for "United States" Thanksgiving to take to my sister's for my side of the family to try, and I know they'll love it. I particularly like the crust, and I'm generally not a "crust" person. I plan on borrowing the crust recipe to use with Ree Drummond's (Pioneer Woman) chicken pot pie on Sunday.
I have used the exact recipe for years, always a hit and always good.