Several years ago a good Canadian friend of mine gave me a recipe for butter tarts. I have to say I’m embarrassed that it has taken me this long to finally make it. In this recipe however instead of making individual tarts I made a large tart in a 9″ spring form pan and after it was set and frozen I cut it into pie sliced shapes. I must say if you love a sweet brown sugar tart this is the one for you.
Tart Dough
1 1/4 cups all purpose flour
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons butter cut into cubes
1 egg
Filling
3 tablespoons of butter
1 cup brown sugar
1 egg
1/2 teaspoon salt
1/2 cup raisins
1/2 cup walnuts (chopped)
1/2 teaspoon vanilla
Preheat your oven to 425 degrees
For the dough, mix the flour, baking powder, sugar and salt. With a pastry cutter add the butter until it forms a crumble like mixture. Add in the egg and blend to form the dough. Turn onto a lightly floured surface and knead 3 – 5 minutes then wrap in plastic wrap and place in the refrigerator for 30 minutes.
For the filling, Cream the sugar and butter with a hand mixer, add the vanilla, salt and egg. Mix until well blended then hand mix in the raisins and walnuts.
In a 9″ spring pan press in the dough to form a shell with approximately 1/2″ of dough running up the sides. Dock the dough with a docker or fork then spread in the filling.
Bake for 10 – 14 minutes until the top is set, place on a cooling rack until completely cooled. Place in the freezer for 30 minutes until slightly frozen, remove and cut into pie shape slices.
Enjoy
Chef Brian Klauss
bakekrazy 
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