gramma's butter tarts

Ingredients

• Servings: 24
• pastry:
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 pound lard (such as tenderflake®)
• 1 egg, lightly beaten
• 11 tablespoons ice cold water
• 1 tablespoon white vinegar
• butter tart filling:
• 1 cup brown sugar
• 1/4 cup melted butter
• 2 eggs
• 1 cup raisins, rinsed and patted dry
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 50 mins


• whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. make a well in the flour mixture and place 1 beaten egg into the well.
• pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. stir raisins and vanilla extract into butter mixture.
• roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
• bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.