Raisin Pecan Butter Tart

This recipe was copied from chowtime.com. The is the first time I made tarts, this is so easy to make and the best butter raisin pecan tart I ever had. The Pie Pastry ingredients make 45 to 48 tarts. The raisin pecan ingredients make 16 to 20 tarts.

• Ready In: 45 mins
• Serves: 20
• Yields: 16-20 Raisin Tarts

Ingredients

• Ingredients for making the Rich Pie Pastry

• 1  lb shortening
• 1  egg
• 1  tablespoon vinegar
• 1  teaspoon baking powder
• 1  teaspoon salt
• 4  cups all-purpose flour

• Ingredients for making the Raisin Butter Tart

• 1  cup raisins
• 2  eggs
• 1  teaspoon vanilla
• 1  cup brown sugar
• 1⁄4 cup butter (melted)
•  maple syrup
• 1  cup pecans (optional)

Directions

1. Instructions for making the Rich Pie Pastry. Firstl, put the dry ingredients together - flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk. Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well. Finally, add in the shortening and mix with your hands until the dough comes together. The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This dough recipe can be used to make pie, egg custard, chicken pot pie, etc. Roll out the pastry dough on a floured surface to 1/8 inches in thickness. Cut out the pastry using a 3 inches diameter cutting ring. Excess dough can be gathered together and roll out again. Line the muffin tins with the cut out pastry dough. The pastry dough should be evenly and gently pressed against the wall of the muffin tins.
2. Instructions for making the Raisin Butter Tart. In a mixing bowl, mix together all the ingredients, i.e raisins, eggs, vanilla, brown sugar and melted butter.
3. Fill the pastry dough with the raisin butter tart fillings to about 3/4 to the top of the muffin tins. Do not overfill as it will puff up during the baking process.Bake the raisin butter tarts in a preheated oven at 350F for 20-25 minutes. The tart is ready when the edges of the tart starts to brown.
4. Drizzle a teaspoon of maple syrup (or pancake syrup) on each tart while it’s still warm to add richness to it.Leave the tart in the muffin tins for 5 minutes and remove to cool on a rack.