Butter Tarts

Name: Butter Tarts
Ingredients: Pas-try:; 11/2 cups all-purpose flour; Pinch of salt; 1/4 cup cold but-ter, cubed; 1/4 cup cold lard or veg-etable short-en-ing, cubed; I large egg yolk; I tsp white vine-gar; 1/4 cup ice-cold water; Fill-ing:; 1/2 cup packed dark brown sugar; 1/2 cup maple or golden corn syrup; 1 large egg; 1 tsp vanilla; 1 tsp white vine-gar or lemon juice; 2 tbsp soft-ened but-ter; Pinch of salt; 1/4 to 1/2 cup raisins

17 ingredients

1 steps

Ingredients

Pas-try:
11/2 cups all-purpose flour
Pinch of salt
1/4 cup cold but-ter, cubed
1/4 cup cold lard or veg-etable short-en-ing, cubed
I large egg yolk
I tsp white vine-gar
1/4 cup ice-cold water
Fill-ing:
1/2 cup packed dark brown sugar
1/2 cup maple or golden corn syrup
1 large egg
1 tsp vanilla
1 tsp white vine-gar or lemon juice
2 tbsp soft-ened but-ter
Pinch of salt
1/4 to 1/2 cup raisins

Directions

1

{"0":"Pre-heat oven to 375F.","2":"For pas-try, com-bine flour and salt in large bowl. Using old-fashioned wire pas-try cut-ter or two knives, cut in but-ter and lard until mix-ture resem-bles coarse crumbs. Using fork, stir in egg yolk, vine-gar and water until dough holds together. Wrap; refrig-er-ate at least 1 hour.","4":"For fill-ing, vig-or-ously whisk together all ingre-di-ents except raisins in medium bowl until com-bined. (This can be done in food processor.)","6":"Roll out dough on lightly floured sur-face until fairly but not too thin. Using 4-inch\/10 cm round cookie cut-ter or empty 28-oz\/796-mL can, cut into 12 rounds to fit 3-inch\/8 cm cups of muf-fin tin. Divide raisins between each pas-try shell; spoon on filling.","8":"Bake in oven 15 to 18 min-utes or until pas-try is golden brown. Cool in pan about 2 min-utes. Run knife or small metal spat-ula around edge of each tart; trans-fer to wire rack to cool completely.","10":"Makes 12 but-ter tarts."}