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
- 2 cups 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 39 reviews
By se_7817204
San Antonio, TX
on December 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So, they are tasty, but the recipe is indeed a bit wacko. We have made them for a party 3 times (in mini-muffin size, with some adjustments. One thing to note - if you overfill, or even if you don't, the caramel will make cement and stick to the pan. Here's the secret we figured out - they are sturdy enough to be removed straight out of the oven, and they come out easily when hot. We use a plastic knife and spoon to get them out of the nonstick pan. If they start to stick, put them back in the hot oven for a minute or two, it will make the caramel release.
Note that when we add the eggs to the syrup that has "cooled off for a few seconds" after bubbling, it makes egg drop soup. Even tried tempering but still got scrambled eggs. Strained the sauce and the final product was good.
We like these, but think that the designation "easy" is really misleading.
By CookingSublime
on January 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 39 reviews