Butter Tarts

Makes 24 mini’s

These Butter Tarts are delisious with or without the pecans. You can use home made pastry or the bought shells. I have done them with both.

ingredients

1
Pastry
2
In a 1 cup measuring cup add egg, and vinegar. Fill with water to the 1 cup mark. Set aside.
3
In your food processor add the dry ingredients. Pulse for approx 30 seconds.
4
Cube the shortening into approx 1 inch cubes and add to processor. Pulse the mixture until the shortening is mixed throughout and looks like small pearls.
5
Add the water in batches and pulse again until the dough has formed. The dough will be slightly sticky. Remove from processor and wrap in plastic wrap and refrigerate for 1 hour.
6
Tart Filling
7
Soak the raisins in a small pot with warm water on low heat for approx 10 minutes. Drain the raisins well and set aside.
8
In another pot melt together the brown sugar, butter, vanilla, corn syrup, and pecans, remove from heat once all the sugar has been melted and set aside.
9
In a small bowl beat the eggs. Add the eggs to the sugar mixture slowly by tempering the eggs and stirring quickly.
10
Pour mixture into the pastry shells filling them to approx 2/3’s full.
11
Bake at 425 for 10-15 minutes.