Ingredients
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3/4 cup brown sugar
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1/2 cup corn syrup (or maple syrup)
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1 egg, slightly beaten
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1 teaspoon vanilla
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1 teaspoon lemon juice
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3/4 cup raisins, approx (soak in warm water to plump then drain)
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1/2 cup chopped walnuts, approx (or almonds)
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2 cups flour
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1/2 teaspoon salt
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1/2 cup shortening
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1/2 cup melted butter
Instructions
- Preheat oven to 425°F.
- Filling:
- Mix all ingredients until well blended; set aside.
- Pastry:
- Cut butter and shortening together using a fork or pastry whisk utensil.
- Slowly add salt and flour to the butter and shortening cutting it in until the mixture looks like small crumbles.
- Add cold water one tablespoon at a time until the dough sticks together.
- Roll out the dough to about 1/8 inch thick.
- Use a wide mouthed glass (I use a pint glass) to cut out circles.
- Place circles into an ungreased cupcake pan.
- Pour filling into the crusts, about a quarter of the way full. Be careful not to over fill as the mixture will bubble up and make the tarts stick to the pan.
- Bake in oven at 425°F for about 12-15 minutes or until crust is golden brown.
- Good luck and enjoy!