Alyssa's Butter-fly Tarts

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 2 cups cake-and-pastry flour
• 1/4 teaspoon salt
• 1/2 cup cold butter
• 3 tablespoons cold shortening
• 1/2 tablespoon lemon juice
• 3 tablespoons ice water
• 1/2 cup raisins
• 1/4 cup dark rum (or water)
• 1/4 cup packed brown sugar
• 1/2 cup golden syrup
• 1/3 cup butter (softened)
• 1/4 teaspoon salt
• 1 teaspoon clear vanilla
• 1 egg (beaten)

Recipe

• 1 pastry: preheat oven to 400°f.
• 2 combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas.
• 3 stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten.
• 4 press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes.
• 5 roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass.
• 6 fit pastry circles into muffin cups; refridgerate while preparing the filling.
• 7 filling: place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water) to soak and soften while preparing the rest of the ingredients.
• 8 mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible.
• 9 add vanilla and egg and mix until combined.
• 10 assembly: drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell.
• 11 bake 15 – 18 minutes or until the filling is lightly browned and bubbling.
• 12 remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.