When I tested this recipe, I decided to leave the butter tarts in the oven long enough so that the pastry becomes caramelized and dark golden for better flavour. I wasn’t surprised when the delectable tarts literally flew out of the test kitchen! You’ll need a standard-size muffin tin to make these. Yield is 10 butter tarts.
Preheat oven to 375 degrees F.
Sift dry ingredients together.
With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse meal.
Add the ice water gradually until dough forms.
Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.
Roll the dough 1/4-inch thick.
With a cookie cutter, cut out ten 3 1/2-inch circles.
Press the circles into 10 cups of a muffin tin.
Put the muffin tin in the freezer for 20 minutes.
Remove from the freezer, place pieces of tin foil in each shell and fill with pie weights.
Bake for 20 minutes.
Remove foil and pie weights and continue baking for another 10 to 15 minutes, until pastry is golden and set.
Cool on a wire rack.
In a medium bowl, lightly beat together the egg, brown sugar, corn syrup, butter, vanilla and salt.
Divide the raisins among the shells.
Divide the mixture among the shells and bake until set, about 15 minutes.
Let cool 5 minutes.
Remove tarts from pan and cool on a wire rack.