Ingredients for Alyssa's Butter Fly Tarts
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt and a pinch of salt
- 1/2 cup (1 stick) cold unsalted butter and 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup cold vegetable shortening
- 1 tablespoon lemon juice
- 3 tablespoons ice water
- 1/2 cup raisins
- 2 tablespoons warmed dark rum
- 1/2 cup packed light brown sugar
- 1/4 cup golden corn syrup
- 1 teaspoon vanilla extract
- 1 large egg
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How to Make Alyssa's Butter Fly Tarts
- **Preheat oven to 400°F (200°C).**
- **Make the Pastry:** In a medium bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt.
- **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.
- **Add Liquid:** In a small bowl, whisk together 3 tablespoons ice water and 1 tablespoon lemon juice.
- **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.
- **Chill Dough:** Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- **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.
- **Fill Muffin Tin:** Gently press the pastry circles into the cups of a 12-cup muffin tin.
- **Prepare Filling:** In a small bowl, combine ½ cup raisins and 2 tablespoons warmed rum. Set aside to soak.
- **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.
- **Add Wet Ingredients:** Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- **Assemble Tarts:** Drain the raisins and divide them evenly among the tart shells. Add approximately 2 tablespoons of filling to each tart shell.
- **Bake:** Bake for 15-18 minutes, or until the filling is lightly browned and bubbling.
- **Cool:** Let the tarts cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
47g
Fat
45g
Carbs
12g
