Preparation
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
