Alyssa'S Butter-Fly Tarts - cooking recipe

Ingredients

Pastry
2 cups cake-and-pastry flour
1/4 teaspoon salt
1/2 cup cold butter
3 tablespoons cold shortening
1/2 tablespoon lemon juice
3 tablespoons ice water
Filling
1/2 cup raisins
1/4 cup dark rum (or water)
1/4 cup packed brown sugar
1/2 cup golden syrup
1/3 cup butter (softened)
1/4 teaspoon salt
1 teaspoon clear vanilla
1 egg (beaten)

Preparation

PASTRY: Preheat oven to 400\u00b0F.
Combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas.
Stir lemon juice into 3 tbsp of ice water; stir into flour mixture, adding more ice water, 1 tbsp at a time, if needed, to just moisten.
Press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes.
Roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass.
Fit pastry circles into muffin cups; refridgerate while preparing the filling.
FILLING: Place raisins into a small bowl and cover with rum that has been warmed in the microwave or a small pot (or hot tap water) to soak and soften while preparing the rest of the ingredients.
Mix the brown sugar, golden corn syrup, butter and salt together in a medium bowl until the sugar is dissolved and no butter streaks are visible.
Add vanilla and egg and mix until combined.
ASSEMBLY: Drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell.
Bake 15 - 18 minutes or until the filling is lightly browned and bubbling.
Remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks.