Easy Butter Pastry Recipe:
1-3/4 c all purpose flour
1/2 tsp salt
2/3 c cold butter, cubed
1 egg yolk
3 Tbsp ice water, approx
1 Tbsp fresh lemon juice
In a large bowl, whisk together the flour and salt. With pasty blender or fingertips, rub the butter into the flour mixture, working briskly until the mixture looks like coarse fresh bread crumbs.
In a separate bowl, whisk egg yolk, 3 Tbsp water and lemon juice until blended. Sprinkle over flour mixture, tossing dry and wet ingredients until the clump together. Sprinkle on a few more drops of ice water if necessary to incorporate all the flour. Press until smooth, flatten into disc. Wrap and chill for 30 minutes, or up to 2 days. Let pastry come back to cool room temperature before rolling on floured surface. Makes enough for 12 good-sized tarts.
1/3 c soft butter
3/4 cup packed brown sugar
1/2 c corn syrup
1 Tbsp lemon juice
While pastry is chilling, beat together butter and sugar until smooth; beat in the eggs, syrup and lemon juice. Set aside.
Roll out pastry to scant 1/4 inch thickness. Cut out twelve 11cm rounds, rerolling pastry as needed. Fit rounds into deep muffin pans, pressing the pastry up slightly over the rims.
Divide 3/4 cup raisins (or walnuts or pecans) among the tart shells. Spoon filling into tart shells, filling almost to the top.
Arrange oven rack in bottom third of oven. Preheat oven to 375F.
Bake until pastry is golden and the filling domes up to the top. 20 – 25 minutes.
Store at room temp for up to 3 days or freeze for up to 2 weeks. Reheat to serve.
Makes 12 tarts.