Close
Ingredients
| shortening - vegetable: 1 1/4 cups |
| unsalted butter: 1/4 cup |
| unbleached all-purpose flour (unsifted): 4 cups |
| salt: 1 1/2 tsp |
| water: 1/4 cup (cold) |
| unsalted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1 cup |
| salt: 1/2 tsp |
| distilled vinegar: 1 1/2 tsp |
| vanilla extract: 1 1/2 tsp |
| eggs: 2 |
| light corn syrup: 1 1/4 cups |
| seedless raisins (packed): 1/2 cup |
Humble Pie Bakery's Infamous Butter Tarts
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
13 serving(s)
Tags
- Preheat oven to 350°F.
- Cream shortening and butter together by hand or with electric mixer. Sift in flour and salt. Mix until crumbly. Stir in enough cold water to make a soft dough. Knead together for 30 seconds or until dough comes together.
- Roll dough out between two sheets of parchment or waxed paper, until 1/8-inch thick. Cut into 4-inch circles to fit muffin pans. Ease into muffin pans. Chill for 30 minutes.
- Cream together butter, sugar and salt. Add vinegar, vanilla, eggs and corn syrup. Don't over-mix. Chill for 30 minutes. Stir together before filling tarts.
- Fill each pastry shell with 1 tsp raisins. Spoon about 1/4 cup syrup mixture into every cup. Bake for 25 to 30 minutes. Cool in pans on a rack. The tarts take approximately 2 hours to set; refrigerate to speed up the process. With a small, sharp knife cut around tarts and ease out of tins.