Caramel Butter Tarts

A tart is a pastry dish, usually sweet, with an open top not covered with pastry. Sweetened fruit is arranged on pastry, often puff pastry, with or without custard, after which the tart is baked in an oven. The Tarte Tatin is a particular kind of "upside-down" tart, of apples, other fruit, or onions. Some tarts also contain fillings similar to pies, for example pecan pies can be made in smaller sizes. Savoury varieties include German Zwiebelkuchen (Onion tart), or Swiss cheese tart made from Gruyere

Ingredients:

Crust:
2 Cups All Purpose Flour
1 Cup Butter
1/4 Cup Powdered sugar (Confectioners Sugar)

Topping:
3 T Butter (melted)
3/4 Cups Brown Sugar
1 Pc Egg
1/2 Tsp Salt
1/2 Cup Raisins Chopped
1/3 Cup Peanuts  Chopped

Materials:
Tart Molder
Mixing Bowl
Pastry Brush
Lard
Plastic Cellophane (Diff. Colors)

Procedure:
1. In a mixing bowl Combine APF, Butter, Powdered sugar, until the dough just holds together when pinched.After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds.

(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).) Gently place into a tart older. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling

2. In a seperate bowl, combine butter, brown sugar, egg, salt, raisins, peanuts.
3.Place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) 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.


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