crust (makes enough for 10-12 tart shells)
2 C flour, sifted
1/3 C shortening, cut into cubes
1/3 C cold butter, cut into cubes
2 tbsp sugar
1 tsp salt
1/4 C very cold water (you may need more or less)
1. Place salt and flour in a medium-sized bowl. Cut shortening and butter into the flour using a pastry blender or two butter knives until pea-sized pieces of butter/shortening/flour are formed.*
2. Add water a tablespoon at a time to flour mixture and mix with a fork. Use only enough water to make a pastry ball that easily comes together, but is still a bit ragged.*
* You can easily do both of these steps in a food processor, pulsing as you add the water until a dough ball just forms.
3. Let the dough chill in the fridge for at least 30 minutes.
4. Roll the dough until 1/4-inch thick. Cut out circles to fit into your muffin or tart tin. Use a non-stick tin or non-stick spray to ensure your tarts come out easily. Fill each tart with filling.
filling (makes enough to fill 10-12 tarts)
1 C brown sugar
1/4 C butter, softened
1/4 C corn syrup
1 tbsp flour
1/2 tsp baking powder
1 tsp pure vanilla extract
2 eggs, beaten
2/3 C raisins (optional)
1. Preheat oven to 375 degrees. Using a hand mixer (or with a whisk), beat sugar and butter until light an fluffy. Beat in the eggs, one at a time, until incorporated.
2. Scrape down the sides of the bowl and beat in corn syrup and vanilla.
3. Stir in the flour and baking powder, then fold in the raisins.
4. Pour about 3-4 tablespoons of the filling into tart shells or until almost full.
5. Bake for about 20-25 minutes or until filling is almost set, but still jiggly. Let the tarts cool in the pan for at least 20 minutes before removing.