This pie crust recipe I have used plenty of times and it never fails. The butter tart filling is a classic filling and can be altered with various nuts and raisins. This recipe makes 20 2.75 inch tarts.
Ingredients
For pie crust
2 cups all-purpose flour
1 tsp salt
2/3 cup butter at room temperature
5-7 Tbsps water
For filling
2/3 cup butter at room temperature
1 1/2 to 2 cups brown sugar
4 Tbsps milk or cream
2 eggs, beaten
2 tsps Pure Vanilla Extract
1/2 cup raisins (optional)
1/2 cup walnuts or pecans (optional)
Directions
Preheat oven to 400°F.
For the dough: In a medium bowl, mix the flour, butter, salt and mix until butter is covered in flour. Then add in water and mix until a sticky dough forms. Roll the dough out until it’s about 1/8 inch thick. Use a round cookie cutter closest to the size of your tart tins (or muffin tin) and cut out circles. Place the cutouts gently into your tart tins and press down on the bottom and all around the sides. Gently push the excess dough off using the rim of the tins.
Blind bake the tart crusts inside the tins and on a large baking sheet for 5 minutes (for a crispier crust). When done, remove from heat and set aside for filling.
In a medium bowl, mix together the ingredients for the butter filling. When combined, spoon the filling into your tart shells. Make sure to only fill the shells 2/3 full or the butter will leak when baking.
Bake at 400°F for 8 minutes. Reduce temperature to 350°F and bake until pastry is lightly brown.
Remove from oven and allow tarts to cool for 5 minutes. Using a flat knife, run around the rim between the pastry and tin. Tarts should pop out easily. Cool tarts on a wire rack.
Enjoy!