Butter Tarts

Yesterday's For Better or for Worse comic mentioned butter tarts. I immediately googled it and decided I must make them. Amazing. These should be cut in half to let the calories out. Probably even quarters. I dare you to eat just one.

Crust:
1 1/4 cups flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter, chilled, and cut into pieces
1/4 cup cold water

Butter Tart Filling:
2 large eggs
1/3 cup butter, softened
1 cup brown sugar
1/4 cup half-and-half
1 teaspoon vanilla extract
1/2 cup raisins and/or
1/2 cup pecans or walnuts (toasted and chopped)

Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. Gently place the rounds into greased muffin tins. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.

Butter Tart Filling: In a medium sized saucepan lightly whisk the eggs. Whisk in the butter, sugar, and cream. Place on medium heat and, stirring constantly, bring this mixture just to a boil. Immediately remove from heat and stir in the vanilla extract. If using nuts and/or raisins, place about a teaspoon into the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Makes 12 - 4 inch tarts.