I use my pastry recipe, from a previous blog, but only half the reciepe to make 12 tarts. You will have a little dough left over, freeze it and use it later or make a sugar pie. A sugar pie is left over crust rolled out and then mix white sugar, cinnamon and milk, and smear the thick stuff on top and bake for about 15 min at 400F.
Anyways back to the tarts! So this is a recap of the pastry recipe:
1/2 lbs lard
2 c flour plus if necessary so it's not sticky roll out but still nice and soft, I use Jules gf flour mix that I have on my blog from youtube
1/2 tbs brown sugar
1/2 tsp salt
1/2 tsp baking soda
1. cut the above dry ingredients over the lard
2. in a measuring cup add 1 egg and 1/2 tbs of vinegar, and then add enough water to fill to 3.5 oz mark.
3. add to dry/lard ingredients
4. let rest for 20 min
5. roll out and cut with 4" cutter, or do as I do and us the peanut butter jar lid :)
6. grease your muffin tin well, I like to use stoneware
Butter tart recipe:
1/3 c butter melted
1/2 c corn syrup or cane syrup
1/2 c brown sugar
approximately 2/3 raisins
1/2 tsp vanilla
1 egg
1 tbs of Jules gf flour mix
1. mix the above ingredients, except for the raisins, with a wisk to ensure they are well mixed
2. heat oven to 400F and place tarts in with out the buttertart recipe for 5 min, then remove and drop in raisins into each cup
3. I use a pampered cheft medium cookie scoop, and scoop the mixed butter tart recipe in, it will be perfect about for 12 tarts
4. bake at 400F for 15-20 min.
Wait til they are cooled!! They will be piping hot!! So hard, but try to wait, and then ENJOY!!!
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