My all time favorite treat as a child was butter tarts.  My mom made them at Christmas and I soon learned how to make them for my own family.  There is something about the sweet, chewy raisin centres that are to die for.

Crust

(Makes enough for 3 pies so you can freeze what you don’t use, or half the recipe)

• 4.5 c. white flour
• 1 c. whole wheat flour
• 1 tbsp. brown sugar
• 1 egg, beaten lightly
• 1 tbsp. white vinegar
• 1 lb. butter or lard

Directions for crust:

1. Mix first 3 ingredients well.
2. Combine egg, vinegar and 1 c. cold water in a glass measuring cup.  Mix well.
3. Cut butter or lard into dry mixture with pastry cutter until pieces are pea-sized.
4. Add water mixture, a bit at a time, while tossing with a fork, until dough will form a ball.
5. Kneed a few times to make a ball.  Roll out half of the dough to about 1/4 inch thick or thinner, as preferred.  Cut into circles with large round cookie cutter or wide mouth mason lid.
6. Press dough carefully and evenly into un-greased muffin tin.
7. Freeze extra dough for another day.

Tart Filling:

• 1 c. raisins
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1/4 c. melted butter

Directions for filling the tart shells:

1. Combine and mix tart filling ingredients in a bowl.
2. Spoon the filling into the tart shells, about 3/4 full.
3. Bake at 375F for 15-17 min.
4. Allow to cool in muffin tin for 10 minutes.
5. Remove from tins carefully and cool fully.

This post has been linked to Farm Girl Friday Blog Fest #14.