October 04, 2017
- FOR PATE BRISEE (SHORT CRUST PASTRY)
- FOR BUTTER TART FILLING
- Serving Size: 1 (70.8 g)
- Calories 273.2
- Total Fat - 14.7 g
- Saturated Fat - 9 g
- Cholesterol - 71.8 mg
- Sodium - 115.2 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 0.6 g
- Sugars - 21.9 g
- Protein - 3 g
- Calcium - 19.5 mg
- Iron - 0.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
TO MAKE THE PATE BRISEE
In a food processor, place the flour, salt, and sugar and process until combined.
Add the butter and process until the mixture resembles coarse meal.
Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.
Gently place the rounds into a 12-cup muffin tin.
Cover and place in the refrigerator for about 30 minutes to firm up the dough. .
FOR THE BUTTER TART FILLING
In a medium sized saucepan lightly whisk the eggs.
Whisk in the butter, sugar, and cream.
Place on medium heat and, stirring constantly, bring this mixture just to a boil.
Immediately remove from heat and stir in the vanilla extract.
Place about a teaspoon of raisins into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set
Remove from oven and place on a wire rack to cool
Serve at room temperature or chilled.
Tips & Variations
No special items needed.