Christmas Butter Tarts

Matthew Batey
  • For the pastry shells:
  • 2 cups butter, unsalted
  • 1 cup sugar
  • 1 vanilla pod, scraped
  • 1 free-range egg
  • 5 cups all-purpose flour
  • For the tart filling:
  • 2 free range eggs
  • 1 cup white sugar
  • 1 cup seedless raisins
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon, ground
  • 12 teaspoon clove, ground
  • 13 cup butter
  • 4 tablespoon heavy cream
  • 1 cup broken walnuts, roasted

In an electric mixer, cream the butter with the sugar and vanilla. Add the egg gradually, scraping down bowl. Add flour and mix until dough forms. Rest dough in the refrigerator until chilled and then roll out and cut into two- or three-inch tart rounds and press into ungreased tart tins.Note: Leftover dough can be refrigerated or frozen for future use.

Warm oven to 375°F degrees. Beat the eggs and stir together with remaining ingredients, except walnuts. Bring to a simmer and cook at medium heat for three minutes. Add the walnuts and remove from heat. Place unbaked tart shells on flat pan and spoon the filling into tart rounds evenly. Bake for 15 minutes. Note: This recipe is easily doubled. Also allows for experimentation of other ingredients, such as a splash of Ice wine, rum or Bailey’s.

Published on July 8, 2010
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