Yield: 48 servings
If you prefer a less traditional, more solid center, try this recipe.
Ingredients
- Pastry
- 6 3/4 cups flour
- 3 tbsp brown sugar
- 3/4 tsp salt
- 1 1/2 cup shortening
- 1 1/2 cup butter, cold
- 14-18 tbsp ice water
- Filling
- 1 1/2 cup brown sugar
- 1 1/2 cup corn syrup
- 3/4 cup butter, melted
- 4 eggs
- 1 tbsp vanilla
- 3/4 tsp salt
- 1 1/2 cup raisins
- Or walnuts, or pecans
Directions
- For the pastry, pulse the flour, sugar, salt, shortening, and butter in a food processor until crumbly. Transfer to a large mixing bowl.
- Depending on your food processor size, you may need to do this in batches.
- While tossing with a fork, add enough ice water to form a dough.
- Divide the dough into fourths. Wrap in plastic wrap and refrigerate for 60 minutes.
- Roll the dough on a floured surface to about 3/16" thick. Cut with a 4" round biscuit cutter. Transfer each round to an ungreased muffin tray, gently pressing into the bottom and up the sides of the muffin cup without tearing the sides.
- Store the prepared tart shells in the refrigerator.
- For the filling, combine all ingredients except raisins in a stand mixer.
- Sprinkle the raisins (or nuts) in a single layer at the bottom of the pastry shells. Fill each shell 2/3 with filling.
- Bake at 425°F for 14-17 minutes.
- Transfer the muffin tray to a wire rack and cool completely.
- When fully cooled, remove the tarts from the pan and transfer to an airtight container.
- Refrigerate until ready to serve.
Adapted from Rock Recipes.
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