1. PASTRY: Preheat oven to 400°F. 2. Combine flour and salt in a medium bowl; cut in butter and shortening until pieces are about the size of small peas. 3. 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. 4. Press together to form a ball of dough; flatten into a disc, wrap in plastic wrap and chill for 30 minutes. 5. Roll out pastry and cut into 4-inch (approx) circles using a round cookie cutter or the open end of a drinking glass. 6. Fit pastry circles into muffin cups; refridgerate while preparing the filling. 7. 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. 8. 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. 9. Add vanilla and egg and mix until combined. 10. ASSEMBLY: Drain raisins and divide among tart shells; add approximately 2 tbsp of filling to each tart shell. 11. Bake 15 – 18 minutes or until the filling is lightly browned and bubbling. 12. Remove from oven and cool in the muffin pans for 10 minutes; remove from pans and cool completely on racks. ---------------------------------------------------------------------------
Nutrition
Ingredients
