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Pie Crust:
In your food processor, place the flour,
salt, and sugar and process until combined. Add the butter and process
until the mixture resembles coarse meal (about 15 seconds). Add
about 3 tablespoons water and process just
until the dough holds together when pinched. (See video for
demonstration.) If necessary,
add more water.
Turn the dough onto your work surface and gather into a ball.
Flatten into a disk, cover with plastic
wrap, and refrigerate for about one hour or until firm. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently,
place on a lightly floured
surface, and roll the dough until it is 1/8 inch thick.
To prevent the pastry from sticking to the counter and to ensure
uniform thickness, keep lifting up and turning the pastry a quarter turn as you
roll. Always roll from the center of the pastry outwards. Then, using a 4 inch
(10 cm) round cookie cutter, cut out 12 rounds. Gently
place the rounds into a 12-cup muffin pan. Cover and place in the refrigerator
while you preheat your oven and make the filling.
Preheat your oven to 375
degrees F (190 degrees C) and place your oven rack in the center of the oven.
Butter Tart Filling: In
the bowl of your electric stand mixer, fitted with the paddle
attachment (or with a hand mixer), beat the
butter until smooth. Add the sugar and salt and beat until creamy smooth.
Scrape down the sides and bottom of your bowl as needed. Beat in the eggs and then the
vanilla extract. Stir in the cream. Place about 1 1/2 teaspoons of walnuts and/or raisins
on the bottom of each tart shell. Then evenly fill the tart shells with the filling. Bake
for about
20 minutes
or until the
pastry has nicely browned and the filling is puffed and set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.
Makes 12 tarts.
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