Alyssa S Butter Fly Tarts Recipe

Ingredients for Alyssa S Butter Fly Tarts

• Cake And Pastry Flour
• ½ teaspoon salt
• ¼ cup (½ stick) unsalted butter
• ¼ cup cold vegetable shortening
• 1 tablespoon lemon juice
• 3-4 tablespoons ice water
• ½ cup raisins
• Dark Rum
• ½ cup packed light brown sugar
• Golden Syrup
• 1 teaspoon vanilla extract
• 1 large egg

How to Make Alyssa S Butter Fly Tarts

1. **Preheat oven to 400°F (200°C).**
2. **Make the Pastry:** In a medium bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt.
3. **Cut in Fats:** Cut in ½ cup (1 stick) cold unsalted butter and ¼ cup cold vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. **Add Liquid:** In a small bowl, whisk together 3 tablespoons ice water and 1 tablespoon lemon juice.
5. **Combine:** Gradually add the ice water mixture to the flour mixture, mixing until just combined. Add more ice water, 1 tablespoon at a time, if needed, until the dough just comes together.
6. **Chill Dough:** Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
7. **Roll and Cut:** On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Use a 4-inch round cookie cutter or a glass to cut out circles.
8. **Fill Muffin Tin:** Gently press the pastry circles into the cups of a 12-cup muffin tin.
9. **Prepare Filling:** In a small bowl, combine ½ cup raisins and 2 tablespoons warmed rum. Set aside to soak.
10. **Make the Filling:** In a medium bowl, whisk together ½ cup packed light brown sugar, ¼ cup golden corn syrup, ¼ cup (½ stick) unsalted butter, and a pinch of salt until the sugar is dissolved.
11. **Add Wet Ingredients:** Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
12. **Assemble Tarts:** Drain the raisins and divide them evenly among the tart shells. Add approximately 2 tablespoons of filling to each tart shell.
13. **Bake:** Bake for 15-18 minutes, or until the filling is lightly browned and bubbling.
14. **Cool:** Let the tarts cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.