|Chef Trish was kind enough to share a really amazing recipe with us. These are the butter tarts that Trish and her Nana (grandmother) would bake for every special family event and holiday. They are so delicious, and this such a nice family tradition. Thanks for sharing, Chef Trish. We hope you like them!
Sweet Pastry Dough:
(First, pre-heat your oven to 375 F and place your oven rack in the center of the oven.)
- 10-1/8 oz. (21/4 cups) all-purpose flour
- 1/3 cup superfine sugar
- 1/4 tsp. table salt
- 1/2 lb. (1 cup) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 large egg yolk
- 1 Tbs. cold water
- 3/4 tsp. pure vanilla extract
Put the flour, sugar, and salt in a food processor. Pulse 3 to 4 times to blend. Distribute the butter in the bowl and pulse 7 to 8 times. Process until the mixture resembles coarse meal, for about 8 to 10 seconds.
In a small bowl, beat the egg, egg yolk, water, and vanilla with a fork. Pour the egg mixture over the flour mixture and pulse 5 to 6 times. Process until the mixture just begins to form a mass, 8 to 10 seconds.
Empty the dough onto a lightly floured surface and bring together until the dough is just smooth and malleable. Shape it into an evenly thick 6-inch square. Using a pastry scraper or the dull side of a long knife, score the dough at 1-inch intervals so you get thirty-six 1-inch squares. Cover the dough with plastic wrap and chill for at least 20 minutes.
Butter Tart Filling:
1/3 cup unsalted butter, at room temperature
1/8 teaspoon salt
1 cup light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/4 cup light cream (or half-and-half)
1/2 cup raisins
Use your electric stand mixer, fitted with the paddle attachment (or with a hand mixer) and beat the butter until smooth. Add the sugar and salt and beat until creamy smooth. Scrape down the sides and bottom of your bowl as needed. Beat in the eggs and then the vanilla extract. Stir in the cream. Place about 1 1/2 teaspoons of raisins on the bottom of each tart shell. Then evenly fill the tart shells with the filling. Bake for about 20 minutes or until the pastry has nicely browned and the filling is puffed and set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
Makes 12 tarts! Enjoy!