Cinnamon Raisin Butter Tarts
Cinnamon Raisin Butter Tarts are a delicious and indulgent treat that are perfect for satisfyingyour sweet tooth. These tarts are made with a flaky pastry crust that is filled with a gooey mixture of butter, sugar, and cinnamon, and studded with plump, juicy California raisins.
Equipment
- 1 food processor
- 1 muffin pan
Ingredients
For the pastry dough:
- 2 ¼ cups all-purpose flour
- 1 tsp granulated sugar
- 1 tsp ground cinnamon
- Pinch salt
- ¾ cup very cold salted butter cubed
- 5-6 TBSP very cold ice water
For the cinnamon raisin filling:
- ¾ cup California raisins
- ¼ cup melted salted butter
- ½ cup light brown sugar
- ½ cup light corn syrup
- 1 egg lightly beaten
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- Pinch of salt
Instructions
Make the pastry dough:
- Combine the all-purpose flour, sugar, cinnamon, and salt in the bowl of a food processor fitted with the ‘S’ blade. Pulse 5 times to blend.
- Add the cubed cold butter and pulse until the mixture resembles coarse sand.
- Slowly add the ice water, 1 TBSP at a time, pulsing in between each addition, until the dough comes together. Form the dough into a flat disc and wrap in plastic wrap.
- Chill for at least 30 minutes.
- Spray a standard muffin pan with baking spray and then flour each well until evenly covered. Set aside.
- After chilling, roll the dough out with a lightly floured rolling pin on a floured surface until 1/8-inch thick.
- Use a square-shaped cookie cutter that is approximately 4x4-inches to cut out 12 squares. Alternatively, you can use a knife and a ruler for this.
- You will have some dough left over. It can be made into decorative pieces for the tops of the tarts or can be refrigerated or frozen for use at a later time.
- Place a square of dough down into each prepared well. Once all of the wells are filled refrigerate the pan for 30 minutes.
Make the cinnamon raisin filling:
- Preheat the oven to 400℉ (205℃).
- In a small bowl, cover the raisins with boiling water and soak for 10 minutes.
- Drain the raisins. Then combine them with the melted butter, brown sugar, corn syrup, egg, vanilla, cinnamon, and salt. Stir well.
- Divide this mixture by the tablespoon-full between the 12 chilled tart shells.
- Bake for 15 minutes, then reduce the temperature to 350℉ (180℃) and bake an additional 10-15 minutes until the filling has bubbled up similar to the filling of a pecan pie, and the pastry has lightly browned.
- Cool in the pan.
Notes
Cinnamon Raisin Butter Tarts should be stored in an airtight container and refrigerated; they will keep for up to five days in the fridge.
Nutrition
Calories: 332kcalCarbohydrates: 46gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 142mgPotassium: 124mgFiber: 2gSugar: 20gVitamin A: 494IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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