Ingredients2 h 50 m servings 326
- Whisk flour and 1 teaspoon salt together in a large bowl; cut lard into flour mixture with a pastry blender until crumbly. Make a well in the flour mixture and place 1 beaten egg into the well.
- Pour ice cold water and vinegar into flour mixture; stir with a wooden spoon until a dough forms. Divide dough into two balls; wrap dough in waxed paper and chill in the refrigerator for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar and butter together in a bowl with an electric mixer until smooth; beat in 2 eggs one at a time. Stir raisins and vanilla extract into butter mixture.
- Roll out one ball of dough on a lightly floured surface to 1/8-inch thickness; reserve remaining dough for another use. Cut dough into circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin using a round biscuit cutter. Press dough circles lightly into muffin tin to form tart shells; fill each shell 3/4 full with raisin mixture.
- Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes.
- Cook's Note:
- If using purchased tart shells, partially pre-bake them according to package directions.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the dough ingredients. The actual amount of the dough consumed will be less, as half the dough is reserved to use later.
Per Serving: 326 calories; 21.7 29.7 3.2 46 123 Full nutrition
ReviewsRead all reviews 5
Why do you need to make so much pastry that you aren't going to use for this recipe, 1/2 the pastry will do. Pastry does not turn into dough, it needs more water. Filling has too many raisins ...
Great recipe...added 1/4 tsp of nutmeg & substituted brown sugar for brown splenda .....
I've had them before and they taste just as good as I remember! They are delicious!