Alyssa's Butter-Fly Tarts

Recipe by CountryLady
READY IN: 1hr 5mins
YIELD: 12 tarts




  • PASTRY: Preheat oven to 400°F.
  • Combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas.
  • Stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten.
  • Press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes.
  • Roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass.
  • Fit pastry circles into muffin cups; refridgerate while preparing the filling.
  • FILLING: Place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water) to soak and soften while preparing the rest of the ingredients.
  • Mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible.
  • Add vanilla and egg and mix until combined.
  • ASSEMBLY: Drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell.
  • Bake 15 – 18 minutes or until the filling is lightly browned and bubbling.
  • Remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.