Butter Tarts



Prepare Pastry for 24 – 2.5 to 3 Inch Tarts

Spray Tart Pans With Spray Oil Like PAM

Preheat Oven To 375 Degrees Fahrenheit

Filling Ingredients

1/2 Cup Raisins – Plump First With Boiling Water

1/4 Cup Soft Butter

1/2 Cup Firm Packed Brown Sugar

2 Egg Yolks

1 Cup Corn Syrup

1 Teaspoon Vanilla

Dash Of Salt

2 Egg Whites

Optional Add Rum Or Rum Extract If Desired

Pastry Ingredients

2/3 Cup Buttery Crisco Shortening Chilled

1 1/2 Cup Cake And Pastry Flour

3/4 Cup Regular Plain Flour

3/4 Teaspoon Fine Salt

4/6 Tablespoons Ice Water – Use As Needed To Pull The Dough Together, My Kitchen Is Always Warm, So I Usually Use The 6 Tablespoons

Pastry Method

Hand Method

Mix Flour And Salt Together In A Bowl

Cut The Crisco Into Very Small Pieces With A Pastry Cutter Or Knife

Add The Crisco To The Bowl With The Flour And Salt

Add The Ice Water – Start With 4 Tablespoons

Stir The Mixture Gently With A Fork To Make/Pull The Pastry Together

Do Not Over Mix – Otherwise The Pastry Will Become Tough

Food Processor Method

Mix Flour And Salt

Cut The Crisco Into Large Chunks With A Knife

Add The Flour And Salt With The Crisco Into The Food Processor

Just Pulse The Mixture 2 Or 3 Times To Ensure That The Crisco Becomes Pea-Like Pieces In The Flour

Add The Ice Water – Start With 4 Tablespoons

Pulse Gently 2-3 Times

The Dough Will Pull Away From The Sides Of The Food Processor

Do Not Over Mix – Otherwise The Pastry Will Become Tough
Place The Mixture Gently On A Lightly Floured Board

Pat And Shape The Dough Into A Ball

Wrap In Plastic Wrap And Refrigerate For At Least 30 Minutes

Remove The Package Of Pastry Dough From the Refrigerator

Place The Ball Of Dough On A Lightly Floured Board And Roll Out

Place In The Bottom Of Your Tart Pans

Do Not Stretch The Pastry Or It Will Shrink When Cooking

Line The Tart Pans With Pastry

Filling Method

Sprinkle Raisins In The Bottom Of Each Tart

Optional Sprinkle Rum Or Rum Extract Over Raisins – A Few Drops In Each

Cream The Butter And Sugar

Beat In Egg Yolks, Corn Syrup, Vanilla And Salt

Beat Egg Whites Until Stiff

Fold In Yolk Mixture

Spoon Into Tart Shells Until 3/4 Full

Bake For 15 Minutes Or Until Golden

The Filling Will Puff During Baking And Settle When Cooled

For A Smooth Filling Surface, Don’t Allow Filling To Bubble, If It Does Lower Oven Temperature A Little

Note: Place Tray On The Rack Below Oven’s Centre So The Pastry Will Bake Before Browning Too Much

Cool A Few Minutes On Rack Before Removing From Pans

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