Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Pastry |
| 1½ cup | Flour |
| ½ teaspoon | Baking powder |
| ⅓ cup | Cold ice water |
| ½ teaspoon | Salt |
| ½ cup | Shortening |
| 1 \N | Beaten egg |
| ⅓ cup | Butter or margarine, melted (butter is best of course) |
| 1 cup | Brown sugar |
| 2 tablespoons | Milk |
| 1 teaspoon | Vanilla |
| ½ cup | Raisins |
| 1 \N | Pastry recipe |
FILLING FOR BUTTER TARTS
Combine the dry ingredients. Cut in the shortening. Add the water a little bit at a time, adding just enough to bind it together without overmixing it. Handle it as little as possible. Roll it out, and use a a round cookie cutter to cut the circles, matching the size to your muffin tins. Using your fingers, pleat them to fit in the muffin tin.
When you look straight down at the tin, it will look like a flower with four petals. Cover the raisins with water and heat to the boiling point. Let them sit a minute or two to fluff up and then drain. Combine remaining ingredients in a separate bowl. Divide your raisins equally between your tart shells. Pour filling over raisins, filling each tin ⅔ full. Bake at 450 degrees for 8 minutes, then at 350 degrees for 5 - 10 minutes, until golden brown. Let cool and enjoy!! YIELD 12 TARTS
From: Leslie Harnish <lharnish@...>