Caramelized Butter And Sugar Tarts
makes 12-16 tarts
These butter tarts have a tender, flaky crust and a gooey, caramelized filling.
Read more about this recipe at Cook & Eat.
1 homemade or store-bought double-crust pie pastry
1/3 cup butter
1/2 cup brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup raisins (optional)
1 egg, lightly beaten
prep: 20 minutes
total: 40 minutes
rolling pin
biscuit cutter
muffin tin
medium mixing bowl
hand mixer
whisk
small mixing bowl
1. Preheat oven to 425F.
2. Roll pastry out to a little more than 1/4-inch thick, and cut with a biscuit cutter. Roll each disc a bit more to make 4-inch rounds. Carefully place the disc onto a cup of a muffin tin and shape.
3. In a medium bowl, cream the butter until it is soft and stir in the sugar, corn syrup, vanilla and salt. Stir in the raisins, if using, and the egg. Spoon into uncooked pastry shells (approximately 1 tablespoon each; shells should be 1/2 to 2/3 full). Bake 15 to 20 minutes.
