Best 4 Raisin Butter Tarts Recipes

RAISIN BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
• Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.

BEST RAISIN CURRANT BUTTER TARTS

Steps:

• Whisk flour and salt together in a large bowl; cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
• Preheat oven to 450 degrees F (230 degrees C). Spray 36 muffin cups with cooking spray.
• Roll pastry out 1/8-inch thick on a lightly floured surface. Cut into 4-inch rounds; press rounds into the bottom and up sides of muffin cups to make tart shells.
• Beat brown sugar and butter together with an electric mixer until smooth and creamy; beat in eggs, milk, and vanilla extract just until combined. Stir raisins and currants into butter mixture; fill tart shells with mixture 2/3-full.
• Bake in the preheated oven for 8 minutes; leaving oven closed, reduce temperature to 350 degrees F (180 degrees C) and bake until filling is bubbly and pastry is lightly browned, about 15 minutes.

COCONUT PECAN RAISIN BUTTER TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
• Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
• Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

RAISIN BUTTER TARTS

Steps:

• Pull the pie dough from the refrigerator 30 minutes before rolling. (See Double-Crust Pie Dough Recipe) Preheat oven to 400 F (200 C)and lightly grease a 12-cup muffin tin. Lightly dust a work surface with flour and unwrap the pastry logs. Slice each log into six pieces. Roll each piece to about 1/4 inch (6 mm) in thickness, trim with a 5-inch (12 cm) round cutter and line each muffin cup with a piece of dough (the tart shells should come up about 1/2 inch/1 cm higher than the edge of the muffin cup). Chill the lined muffin tin while preparing the filling. Whisk the sugar, corn syrup and butter in a bowl until combined. Whisk in the eggs, then the vinegar and vanilla. Sprinkle a few raisins in the bottom of each muffin cup and pour the mixture over the raisins. Bake the tarts for 5 minutes, then reduce the oven temperature to 375 F (190 C) and continue baking until the butter tart filling starts to dome, about 20 more minutes. Cool the tarts to room temperature in the tin, then gently rotate them to loosen them. Chill the tarts in the tin before removing them onto a serving plate. The tarts will keep in the refrigerator for up to 5 days.