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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My favorite treat Ingredients:
1 1/4 cups all-purpose flour |
1/2 teaspoon salt |
1 tablespoon sugar |
1/2 cup unsalted butter, chilled, and cut into pieces |
1/8-1/4 cup ice water |
2 large eggs |
1/3 cup unsalted butter, softened |
1 cup light brown sugar |
1/4 cup light cream |
1 teaspoon pure vanilla extract |
1/2 cup raisins |
Directions:
1. Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
2. Add the butter and process until the mixture resembles coarse meal.
3. Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
4. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
5. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.
6. Gently place the rounds into a 12-cup muffin tin.
7. Cover and place in the refrigerator for about 30 minutes to firm up the dough. .
8. Butter Tart Filling: In a medium sized saucepan lightly whisk the eggs.
9. Whisk in the butter, sugar, and cream.
10. Place on medium heat and, stirring constantly, bring this mixture just to a boil.
11. Immediately remove from heat and stir in the vanilla extract.
12. Place about a teaspoon of raisins into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
13. Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.
14. Remove from oven and place on a wire rack to cool.
15. Serve at room temperature or chilled.
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