Рецепт butter tarts

Ингредиенты
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Инструкции
- For Pastry: In medium bowl, whisk the flour, salt and sugar until evenly combined. Using pastry blender, or your hands, work in lard until mixture resembles fairly fine crumbs, with a few larger pieces. Add ice water and vinegar and stir like crazy with a fork until dough clumps together.
- Divide in half. Press into disk on floured surface. Roll out the dough, evenly, turning and flouring to keep from sticking, if nessary. Cut into 12, 3/4 - 4 inch rounds. Gently place the rounds into a 12-cup tart (or muffin) tin, coaxing dough, tenderly, into perfect little tart shells. Repeat with the rest of the dough. Chill until ready to fill. (You may have a bit of left-over dough. If you do, make jam turnovers. That's what my mama always did.)
- For Filling: In a small bowl, place raisins and cover with hot tap water; let stand for 30 minutes. In a medium bowl, using a wooden spoon, mix together soft butter, brown sugar, salt and corn syrup. Stir, stir, stir until creamy smooth and well incorporated.
- Add beaten egg and vanilla or rum. Mix well. Drain raisins. Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts, filling each about 3/4 full.
- Bake at 400F for 15-20 minutes; filling will be lightly browned and bubbly.