BUTTER TARTS TO DIE FOR

BUTTER TARTS TO DIE FOR image

Yield Makes about 36 medium sized tarts.

Number Of Ingredients 16

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Makes 36 or more medium tarts.
Never Fail Pastry
5 cups all-purpose flour
1 tsp salt
2 tsp baking powder
1 pound Tenderflake lard
2 tsp vinegar
1 egg slightly beaten, add water to vinegar and egg to make 1 cup
Filling:
2 cups of dark brown sugar, packed
2 cups of corn syrup
½ pound of butter,
8 large eggs
½ tsp of salt
1 ½ tsp of vanilla
3 cups of raisins(washed and rinsed)

Steps:

Cut lard into cubes(about 1 inch) and freeze. Mix together flour, salt, and baking powder in the bowl of a food processor. After the lard is frozen, add to the food processor. Pulse until the flour mixture is crumbly and resembles small peas. Add the liquid mixture through the feed tube. Continue until the mixture forms a ball. Divide into four and form into flat disks. Chill for about 15 minutes. Roll out about 1/4 of the dough on a floured board until 1/8 inch thick. Cut to the appropriate size and line the tart tins. While I am making the filling, I place the lined tart tins in the freezer. You get flakier pastry if you keep it chilled before baking. Making the Filling: In a large saucepan, melt the butter. Add brown sugar, and syrup and mix together. Slightly beat the eggs, and gradually add to the mixture beating constantly. Add salt, and vanilla and mix well. Place a tblsp. of raisins in each tart shell. Add the syrup mixture til about 3/4 full. Bake in a 400° oven for about 15 to 20 minutes or until pastry is golden brown. Remove from oven and cool slightly before removing from tins. These do freeze well.(that's if they last long enough) NOTE: I believe that corn syrup is called karo syrup in the United States and is the same thing as corn syrup.