Photo: Caramelized Butter Tarts Recipe
Ingredients
- 12 ounces all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons lemon zest
- 4 drops vanilla extract
- 9 ounces butter
- 4 ounces eggs
- 4 teaspoons water
Filling:
- 1/3 cup butter
- 1 cup brown sugar
- 2 tablespoons milk
- 1 egg
- 1/2 cup raisins
- 1 vanilla bean
Directions
Combine the flour, salt, and sugar in a mixing bowl. Add the lemon zest and vanilla. Cut in the butter and mix until the butter is in pea-sized pieces. Add the eggs and water and mix until combined. Divide the dough into 18 pieces and roll each into a circle. Press the dough into tart pans.
Filling:
Melt the butter, brown sugar and milk in saucepan and stir until the sugar starts to dissolve.
Take the pan off the heat and whisk in the egg and raisins.
Preheat the oven to 350 degrees F.
Bake the tart crusts for 12 minutes. Divide the filling among the tarts and bake until bubbly, about 5 minutes.
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By CookingSublime
on January 02, 2012
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I am rating this four stars thanks to those of you who went before me and provided tips about the recipe. I cheated and used prepared pie crust and it worked well. More raisins and plumping them first is a must! The warm buttery brown sugar goodness is just what I was looking for. It may not be the best thing I ever ate but it was pretty darn good.
By palvaraz_971306
Lakewood, OH
on December 18, 2011
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As an experienced baker of 35 yrs. this recipe is "awful". I read the other posts before attempting seeing the actual recipe is not written right. For instance the use of "ounces" in eggs called for and the amount of raisins used on TV vs. the written one and leaving out the need to "soak" them first. But even after adjusting everything according to what I felt was "correct" these involve way too much work vs. the "reward". They aren't something that can be stored easily either for the holidays. TIPS: Best when eaten "warm". Use 3 eggs vs. the 4 ounces listed and "CHILL" your dough before attempting to form it into your tart pans. I also simmered my raisins for a few min. in a pot with the water and a cinnamon stick, a vanilla bean & a little rum.
By mosser54
on December 13, 2011
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This was a good recipe but I steeped the raisins in spiced rum with a whole cinnamon stick and a few whole cloves. Brilliant!
Read all 38 reviews