Butter Tarts

12
Servings
40m
Prep Time
15m
Cook Time
55m
Ready In


""

Original recipe yields 12 servings
OK
  • FOR PATE BRISEE (SHORT CRUST PASTRY)
  • FOR BUTTER TART FILLING

Nutritional

  • 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


Step 1

In a food processor, place the flour, salt, and sugar and process until combined.

Step 2

Add the butter and process until the mixture resembles coarse meal.

Step 3

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.

Step 4

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.

Step 5

After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.

Step 6

Gently place the rounds into a 12-cup muffin tin.

Step 7

Cover and place in the refrigerator for about 30 minutes to firm up the dough. .

FOR THE BUTTER TART FILLING


Step 8

In a medium sized saucepan lightly whisk the eggs.

Step 9

Whisk in the butter, sugar, and cream.

Step 10

Place on medium heat and, stirring constantly, bring this mixture just to a boil.

Step 11

Immediately remove from heat and stir in the vanilla extract.

Step 12

Place about a teaspoon of raisins into the bottom of each tart shell and then fill the unbaked tart shells with the filling.

Step 13

Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set

Step 14

Remove from oven and place on a wire rack to cool

Step 15

Serve at room temperature or chilled.

Tips & Variations


No special items needed.

Related