This was my Grandmothers favorite Recipe. She was French Canadian, and as many know everything is better in Canada, Just ask any Canadian. I happened to manage to get her recipe. I have to say these are the Best I have ever eaten. I'll bet any one they cannot eat just one! . . they just dissappear. Please; Don't let all the instructions scare you from making these, they are very easy, and worth every step!
1PASTRY: cheat and use refer store bought, or make your favorite, or this one.
Blend Shortening/Lard and flour with pastry cutter, till you have created a uniform crumbly texture, about the size of peas.
2in seperate bowl; mix egg, vinegar, & col water.
Add to Shortening and flour mixture.
Mix ONLY til mixed,. . "NO MORE".
NOTE: This is the Key t a tender crust. DO NOT OVER HANDLE THE DOUGH!
Roll into ball of dough. Place in freezer 10-15 min to chill.
Roll out on lightly floured surface about the thickness of a CD case.
3use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins.
Preheat Oven @ 400
In Heavy saucepan, combine raisins,butter, sugar, syrup, & salt, over low heat til butter is melted and sugar is disolved. Do not let mixture get too hot. NOTE: Only heat to WARM stage.
Remove from Heat.
5Stir in Eggs, & vanilla.
6Spoon filling into tart shells, filling 2/3 full.
7Bake: 400 for 15 min.
Reduce heat to 350 and bake 5 more minutes, or until pastry is a golden brown. DO NOT OVER BAKE
DO NOT let filling bubble over or you will have trouble geting your tarts out of the pan.
Cool 15 min before removing from pan.
8HINT: centers will be slightly runny, but not too runny, so every bite you take will ooze down your chin, and these crusts flakey.I like runny--the type the dribbes when you bite into one. if you like your more firm, bake a full 20 min.