Butter Tarts - flour

Method

• Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
• Add the butter and process until the mixture resembles coarse meal.
• Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
• 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 before using.
• After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch rounds.
• Gently place the rounds into a 12-cup muffin tin.
• Cover and place in the refrigerator for about 30 minutes to firm up the dough.
• Butter Tart Filling: In a medium sized saucepan lightly whisk the eggs.
• Whisk in the butter, sugar, and cream.
• Place on medium heat and, stirring constantly, bring this mixture just to a boil.
• Immediately remove from heat and stir in the vanilla extract.
• Place about a teaspoon of raisins into the bottom of each tart shell and then fill the unbaked tart shells with the filling.
• Bake at 375 degrees F for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set.
• Remove from oven and place on a wire rack to cool.
• Serve at room temperature or chilled.