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                -Julia Child

Butter Tart

36 tarts

1 recipe pastry dough

1 cup raisins

1/2 cup butter, at room temperature

1/2 cup packed brown sugar

1/8 teaspoon salt

1 cup corn syrup

2 eggs

1 teaspoon vanilla

Soak the raisins in warm water for about 30 minutes.

While they soak, roll out the pastry and cut it using a large circle cutter to fit inside muffin tins. It should be about 1/4 to 1/8 inch thick and fit partially up the sides of the tins.

Preheat oven to 400 degrees.

Mix butter and sugar together until fluffy, add the salt. Mix in the eggs individually mixing well between each addition. Add the corn syrup and vanilla.

Drain the raisins and divide between the tarts. Spoon the butter mixture over top, be careful not to over fill the shells.

Bake for 20 minutes.

Pastry Dough

2 2/3 cups flour

1 teaspoon salt

1 cup butter, lard or shortening, chilled and chopped into cubes

1/2 cup ice water, or as needed

Stir together the flour and salt. Cut in the fat using a pastry cutter.

Add the water slowly using only as much as needed to bring the dough together.

Divide, wrap in plastic and chill until needed.