JimDandy Butter Tarts
2 cups cake-and-pastry flour
1/4 teaspoon salt
2 tablespoons sugar
1/2 cup cold butter
3 tablespoons cold shortening
1/2 tablespoon lemon juice (or vinegar)
3 tablespoons ice water
Filling
1/2 cup raisins, pour 1/4 cup boiling water over them & soak 30 min.
1/3 cup packed brown sugar
1/2 cup golden corn syrup
1/3 cup butter (softened)
1/4 teaspoon salt
1 teaspoon vanilla
1 egg (beaten)
Increase the corn syrup - they will be runnier; increase the brown sugar - they will be firmer. These ones are on the runny side. The cooking time will also affect the texture of the filling. You can leave out the raisins entirely or decrease the amount ...try currants, pecans, walnuts, chocolate chips or a mixture. Makes about 1 dozen small tarts.
Make 1 & 1/2 recipe for 12 large 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 into a 12" x 16" rectangle and cut into 4-inch (approx) circles using a round cookie cutter or Tupperware vessel.
Fit pastry circles into muffin cups; refrigerate while preparing the filling.
FILLING:
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 - 3/4 full.
Position rack in lower 1/3 of the oven, 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.