Raisin Butter Tarts
A variant of Butter Tart — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ½ cup | all-purpose flour |
| ½ cup | cold butter (cubed) |
| ½ tsp | salt |
| 4 tbsp | ice water |
| 1 cup | brown sugar |
| ⅓ cup | melted butter |
| 1 unit | large egg |
| ¼ cup | maple syrup |
| 1 tsp | vanilla |
| ⅓ cup | raisins |
Steps
- mix5 mincrumbly dough that just holds togetherCut cold butter into flour and salt, then add ice water only until the dough holds when squeezed. Extra water and kneading develop gluten and make the small shells tough.
- rest30 mindough chilled and relaxedFlatten, wrap and chill the dough. Resting keeps the butter cold and relaxes gluten so the shells do not shrink away from the tin.
- mix2 minglossy fillingWhisk brown sugar, melted butter, egg, maple syrup and vanilla just until smooth. Avoid whipping in excess air; the filling should bake dense and gooey rather than foamy.
- assemble10 minshells two-thirds fullRoll and cut the pastry into muffin-tin shells. Divide the listed raisins among the shells, then add filling only to about two-thirds full so it has room to bubble without overflowing.
- bake18 min400°F / 205°C, pastry golden and centers still slightly mobileBake until the crust is golden and the filling edges are set while the centers still jiggle slightly. Carryover heat finishes the custard-like set; baking until rigid loses the characteristic gooey center.