Anna Olsons Raisin Butter Tarts

Pastry:

2 1/3 cup {292 g}

all-purpose flour

4 tsp {17 g}

granulated sugar

1 tsp {6.0 g}

salt

1 cup {227 g}

cool unsalted butter

{50 g} 1

large egg

2 TBL {30 g}

cold water

2 tsp {10 g}

lemon juice

Filling:

3/4 cup {109 g}

dark brown sugar, packed

3/4 cup {240 g}

maple syrup (or corn syrup)

1/2 cup {113 g}

unsalted butter, melted

{100 g} 2

large eggs, room temperature

1 tsp {5.0 g}

white vinegar

1 tsp {4.3 g}

vanilla extract

1/2 cup {72 g}

golden raisins

Recipe Directions:

In a mixer fitted with a paddle attachment, combine flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to flour, mixing until dough is a rough, crumbly texture. Whisk egg, water and lemon juice and add at once, mixing until dough comes together. Shape dough into 2 logs, wrap in plastic and chill for at least one hour.

Preheat oven to 400 F/204C and lightly grease a 12-cup muffin tin. Lightly dust a work surface with flour and unwrap pastry logs. Slice each log into six pieces. Roll each piece to about 1/4-inch thickness and line each muffin cup (you can trim the crust, or leave the "ruffle" of pastry for a pretty effect once it bakes. Chill lined muffin tin while preparing filling.

Whisk sugar, maple syrup (or corn syrup) and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla. Sprinkle a few raisins into each cup and then pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 375 F/190C and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing.

Source

Note	2016-09-13 Quarter recipe makes 8 mini tarts. A 1/2 pkg PC puff pastry makes 12 mini tarts. Baked 400F/204C 15 min. Filled with tart filling and tart tatin apples.

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