Classic Butter Tart Recipe
Position rack in centre of oven, then preheat to 375°F. Spray 10 muffin cups with nonstick cooking spray.
Combine flour and salt in medium bowl. Cut in 1/2 cup of the butter with a pastry blender just until large crumbs begin to form. Combine water with 1 tsp of the vinegar in a small bowl. Using a fork, stir in just enough water mixture to flour mixture to form a dough. Shape into a ball, then cover with plastic wrap and flatten into a disc. Refrigerate at least 30 minutes.
Melt remaining 2 tbsp of the butter in a medium bowl. Whisk in corn syrup, sugar, egg, vanilla and remaining 1 tsp of the vinegar.
Roll dough on a lightly floured surface to 1/8-in thick. Using a lightly-floured 4-in round cutter, cut out 10 circles. Press circles into prepared muffin cups. Divide raisins evenly among muffin cups, then corn syrup mixture.
Bake until deep golden, about 22 minutes. Let stand in pan 2 for minutes, then remove to wire rack and cool completely.
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Last updated: May 21st, 2021
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