Tonya’s Butter Tarts
Submitted by Tonya Brown
2 ¼ cups flour
1 tbsp brown sugar
½ tsp salt
1 cup shortening or butter (Very cold and cut in cubes)
6 tbsp ice water
Pulse the cold butter or shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Roll out thinly on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling.
1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 tsp vanilla extract
1/4 tsp salt
½ cup raisins
Combine all filling ingredients except raisins.
Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes. Cool completely on a wire rack and remove tarts from pans.