Best Raisin Tart Recipes

RAISIN BUTTER TART SQUARES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes.
• Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan.
• Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on.
• Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust.
• Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.

SWISS CHARD, RAISIN, AND PINE NUT TART

Steps:

• Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
• Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
• Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
• Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
• Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

AMAZING COCONUT-RAISIN BUTTER TART BARS

Steps:

• Set oven to 350°.
• Grease a 13 x 9-inch baking dish.
• For the crust: Mix all ingredients in a food processor until crumbly.
• Press into bottom of prepared baking dish.
• To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
• Mix in the coconut, raisins and nuts (if using).
• Pour the mixture over the crust.
• Bake for 30-35 minutes, or until set.
• Cool and cut into squares.

RAISIN TART

Steps:

• Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
• On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
• Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
• Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
• Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.

RAISIN PECAN BUTTER TART

Steps:

• Instructions for making the Rich Pie Pastry. Firstl, put the dry ingredients together - flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk. Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well. Finally, add in the shortening and mix with your hands until the dough comes together. The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This dough recipe can be used to make pie, egg custard, chicken pot pie, etc. Roll out the pastry dough on a floured surface to 1/8 inches in thickness. Cut out the pastry using a 3 inches diameter cutting ring. Excess dough can be gathered together and roll out again. Line the muffin tins with the cut out pastry dough. The pastry dough should be evenly and gently pressed against the wall of the muffin tins.
• Instructions for making the Raisin Butter Tart. In a mixing bowl, mix together all the ingredients, i.e raisins, eggs, vanilla, brown sugar and melted butter.
• Fill the pastry dough with the raisin butter tart fillings to about 3/4 to the top of the muffin tins. Do not overfill as it will puff up during the baking process.Bake the raisin butter tarts in a preheated oven at 350F for 20-25 minutes. The tart is ready when the edges of the tart starts to brown.
• Drizzle a teaspoon of maple syrup (or pancake syrup) on each tart while it's still warm to add richness to it.Leave the tart in the muffin tins for 5 minutes and remove to cool on a rack.

RAISIN WALNUT BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk 1 1/3 cups flour and white sugar together in a bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse crumbs. Press flour mixture evenly into bottom of prepared pan.
• Bake in the preheated oven until light golden, about 10 minutes; remove base from oven to cool slightly, leaving oven on, about 5 minutes. Sprinkle base evenly with raisins and walnuts.
• Beat eggs well in a bowl with an electric mixer; beat in brown sugar until creamy, about 2 minutes. Beat 1/4 cup butter, vinegar, 1 tablespoon flour, and vanilla extract into sugar mixture just until combined; pour over base, covering raisins and nuts.
• Bake in the preheated oven until bubbly, about 30 minutes. Allow to cool completely, about 30 minutes; cut into squares.

CRANBERRY RAISIN TART

Steps:

• Make the filling:
• In a saucepan stir together the brown sugar, the cornstarch, the zest, and the juice and add the cranberries, the raisins and the salt. Bring the mixture to a boil, and simmer it, stirring for 5 minutes, or until the berries have just burst. Transfer the filling to a bowl and chill it covered, for 2 hours, or until it is cold. The filling may be made 2 days in advance and kept covered and chilled.
• Make the dough:
• In a bowl stir together the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. In a small bowl whisk together the egg and the water and add the mixture to the flour mixture, stirring with a fork until the mixture forms a dough. Dust the dough with flour and chill it, wrapped in wax paper , for 1 hour.
• Preheat the oven to 425°F. Roll out the dough into a 12-inch round on a lightly floured surface and transfer it to a baking sheet. Spoon the filling onto the center of the dough, spreading it into an 8-inch circle, and fold the edges of the dough over it, leaving the center of the filling uncovered. Brush the dough with the egg wash and bake the tart in the middle of the oven, covering the exposed filling loosely with foil after 10 minutes, for 15 to 20 minutes, or until the pastry is golden. Let the tart cool completely on the baking sheet on a rack.

RUM RAISIN BUTTER TART SQUARES RECIPE - (4.6/5)

Steps:

• In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper-lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes. Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust. Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)

APPLE RAISIN TART

Steps:

• Preheat the oven to 350 degrees F.
• Crust: Combine the butter, flour and salt in the food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in half of the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form it into a disk, wrap in plastic and refrigerate for at least 1 hour.
• Filling: Cook's Note: Enough for 2 tarts. It's easier to make a larger quantity and it will last in the refrigerator for months.)
• In a small saucepan melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle, then add the sugar and beat together on a medium speed. Gradually add the flour. Once the flour is incorporated, add the eggs, 1 at a time. Beat in the vanilla bean seeds.
• Apples: In a large saute pan over medium heat, melt the butter. Add the apples and sugar and cook until they start to soften, about 6 to 7 minutes. Pull the pan off the burner and add the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins and reserve.
• Assembly: Remove the dough from the refrigerator 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
• Dust a clean work surface with flour. Roll the dough out to about 1/8-inch thickness and lay it into a 9-inch tart pan with lots of overhang on the sides. Schmear half of the filling into the bottom of the tart pan and top with the apple mixture. Fold the dough overhang over the top of the apples. Brush the dough with the egg wash. Refrigerate the other half of the filling for another use.
• Bake the tart in the preheated oven until the top is golden brown and slightly crispy, about 35 to 40 minutes. Remove the tart from the oven, cut into wedges and serve.

RUM RAISIN BUTTER TART SQUARES

Steps:

• In bowl, beat butter with icing sugar; mix in flour until in small crumbs. Press into parchment paper-lined 9-inch (2.5 L) square cake pan. Bake in 350ºF (180ºC) oven until light golden and beginning to pull away from sides of pan, 12 to 15 minutes.
• Topping: In bowl, whisk together brown sugar, butter, eggs, vinegar, rum and vanilla; stir in raisins. Pour over baked crust.
• Bake in 350ºF (180ºC) oven until light golden and crust has formed but centre is still jiggly, about 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Freeze in airtight container for up to 1 month.)

MICHEL'S RAISIN TART

Steps:

• Soak raisins in the rum in a small bowl at room temperature for at least 4 hours or overnight, stirring occasionally.
• Place half-and-half, salt, and 1/4 cup sugar in a large heavy saucepan. Scrape the seeds from the vanilla beans into the mixture, add the beans, and bring to a boil over medium-high heat. Remove from the heat, and let the vanilla beans steep for at least 1 hour or until the mixture cools to room temperature.
• Beat egg yolks and the remaining 1/2 cup sugar using an electric mixer until thick and pale-lemon in color. Mix in flour.
• Reheat the half-and-half mixture, and discard the vanilla beans. Gradually beat the mixture into the yolks. Stir in the rum-soaked raisins.
• Return the mixture to the saucepan. Whisk over medium-high heat until the mixture comes to a boil and becomes very lumpy. Reduce heat to medium low, and whisk mixture until smooth, 2 to 3 minutes.
• Preheat oven to 400 degrees. Fill the prebaked tart with the custard, and smooth the top with a spatula. Brush with egg. Transfer to oven, and bake until the custard is well browned, 20 to 25 minutes. Cool in the tart pan on a rack for 3 to 4 hours.
• To serve, remove the outer ring of the tart pan. Cut 6 to 8 wedges, and transfer them to dessert plates. Reheat the rum sauce, stirring over medium-high heat. Ladle over tart slices. Serve immediately.

APPLE RAISIN TART

Steps:

• 1. Preheat oven to 375. Heat a large skillet over medium heat and add butter and sugar. Cook til butter melts and sugar turns a light caramel color.
• 2. Add apples, raisins, and cinnamon to skillet and cook over low heat til apple turn a light golden brown.
• 3. Remove from heat, add jam and stir til mixture is smooth. Set aside to cool. You can prepare and refrigerate fruit and jam mixture a day in advance.
• 4. Working a well floured surface, roll out dough to a thickness of about 1/8 inch.
• 5. Carefully put sheet of dough into tart pan, using your fingers to gently press dough into bottom and up sides. Trim excess edges of dough. roll into ball cover with plastic wrap, and freeze for future use.
• 6. Put the apple and jam mixture on top of dough. The fruit doesn't need to be neatly arranged. Bake for 35 minutes Shortly before the end of baking process, heat apricot glaze and water in small pan over medium heat til mixture is smooth.
• 7. Transfer baked tart to wire rack and immediately pour on glaze evenly. Let cool for 30 minutes and serve, or store in sealed container at room temperature for two days.
• 8. Perfect Pie Dough: 2 sticks very cold unsalted butter, cut into cubes (8 oz) 1/4 cup powdered sugar 1 egg 1 T. cold water 1/2 t. salt 2 1/2 cups flour Put butter and powdered sugar in food processor fitted with metal blade. On pulse setting, mix for two minutes. Add egg, water, and salt and pulse for another two minutes, until mixture is smooth. Add flour gradually. Pulse for another minute, until mixture forms dough. Remove ball of dough from food processor, cover in plastic wrap and refrigerate for at least one hour before use. Well wrapped, this dough can be stored in freezer for up to two months and thawed in refrigerator.
• 9. Apricot Glaze 1 cup water 2 Tbsp. sugar One 16 can apricots, including the syrup 3 golden delicious apples, coarsely chopped, with skin and core 1 Tbsp. powdered pectin Put water, sugar, apricots and apples in large pan over high heat and bring to a boil. Lower heat and stir in powdered pectin. Cook over low heat for about 30 minutes. Press glaze through a strainer and let stand til it reaches room temperature. The glaze can be kept in sealed container in refrigerator for up to 6 months. Makes 5 cups The glaze, known in French as "napage", is very easy to make. It brightens the appearance of baked goods, giving them a fresh look, as if they were just taken out of the oven.

PUMPKIN TART WITH CARMEL-RUM-RAISIN SAUCE

Steps:

• 1. Place cookie sheet in oven on middle rack to heat. Heat oven to 450°F. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.2. In large bowl, combine all filling ingredients blend well. Pour into crust-lined pan.3. Place tart in oven on heated cookie sheet. Bake at 450°F. for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.4. In medium saucepan, combine all sauce ingredients mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 310 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 45 mg 15% * Sodium: 105 mg 4% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 1 g 4% * Sugars: 39 g * Protein: 3 g * Vitamin A: 160% * Vitamin C: 2% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 1 1/2 Fat or 3 1/2 Carbohydrate, 1 1/2 Fat