Butter Tarts

Pastry Dough
1 1/4 cups King Arthur Unbleached All-Purpose or Round Table Unbleached Pastry Flour
1/4 cup (1/2 stick) butter, cold
1/2 cup (4 ounces) cream cheese
1 to 2 tablespoons water
pinch of salt

Filling
1 large egg
1 cup brown sugar (light or dark)
1/4 cup (1/2 stick) butter, melted
2 teaspoons vanilla
2 teaspoons water, rum or bourbon
1 cup raisins (traditional version) or nuts (non-traditional version)

Pastry Dough: Put the flour in a bowl, or in the work bowl of a food processor. Add the cold butter, the cream cheese, and the salt. Mix together until everything is evenly crumbly. If using the food processor, just a few quick pulses are all you'll need.

Sprinkle the dough with the cold water and toss. Squeeze the dough to determine if it will hold together. If it's too dry, add water 1 tablespoon at a time, using just enough so the dough will hold together. Gather the dough into a ball, flatten it into a disk and refrigerate for 30 minutes or longer.

Filling: Beat the egg with a whisk until fluffy. Add the sugar, and beat well. Add in remaining ingredients except the raisins or nuts. (We find it easiest to divide the filling evenly among the tarts by putting one tablespoon of raisins or nuts in each tart, then adding the sugar and butter mixture.

Assembly and Baking: Roll the pastry dough out on a lightly floured table until it's about -inch thick. Cut round circles to size; measure the bottom diameter and height of your intended pan, then add bottom diameter + two times the height to reach the diameter of your dough circle. (See? That 7th grade math DID come in useful!) If you're using our mini tart pans, use a 3-inch round cutter. Alternatively, you may divide the dough into equal pieces, roll into balls, then press into the bottom and up the side of the pans.

Divide the raisins or nuts among the tarts, then top with the sugar and egg mixture. Note: Don't fill more than two-thirds full, or the tarts will boil over. Bake the tarts for 15 minutes in a preheated 400°F oven. Let the tarts cool in the pan for about 10 minutes, or until you can handle them easily. Use the tip of a knife to loosen any spots that may have boiled over, then pop them out onto a rack to finish cooling. Barely sweetened whipped cream is an excellent accompaniment. Yield: About 24 mini tarts; 10 small (3-inch) tarts, or 1 pie

(We suggest making small or mini tarts, as the larger pie is really sticky. However, if you enjoy the decadence of sweet, gooey filling dripping over your fingers and down your chin, go for the pie!)

Recipe from King Arthur Flour