Butter Tarts - Best Classic

By 4brennans

Ingredients

• Pastry:
• 2 1/4 cups flour pastry, but all-purpose will work
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/2 cup shortening, very cold and cut in cubes
• 1/2 cup butter, very cold and cut in cubes
• 6 tbsp ice water (approximately), enough to bring dough together
• Filling
• 3/4 cup lightly packed brown sugar
• 1/4 cup corn syrup
• 1/4 cup butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup raisins, pecans, walnuts or chocolate chips

Preparation

Step 1

Pastry:
1. Pulse the cold butter and shortening into the flour, sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
2. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough, Do no overwork the dough; handle it only enough so that it stays together.
3. Form the dough into two rounds about an inch thick.
4. Wrap in plastic wrap and let rest in the fridge for about a half hour.
5. Roll out on lightly floured surface. Cut into rounds with 4-inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

Filling:
1. Combine all filling ingredients except raisins or pecans.
2. Mix well.
3. Sprinkle raisins or pecans in a single layer in the bottom of the pastry-lined cups.
4. Fill 2/3 full with syrup mixture.
5. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
6. Cool completely on a wire rack and remove tarts from pan.