Butter Tarts

Happy Birthday to my step-daughter Campbell!  I made these in a mini muffin tin instead of tart shells and it worked out well. This recipe is taken from The New Food Processor Bible by Norene Gilletz.

Sour cream pastry (recipe to follow)
1/2 cup butter, cut in chunks
1 1/2 cups brown sugar, lightly packed
2 eggs
1 tbsp lemon juice
1/2 tsp pure vanilla extract
1/2 cup raisins


1. Preheat oven to 375F. Prepare dough as directed. Roll out and cut into 24 circles. Fit into ungraded muffin cups.
2. STEEL BLADE: Process butter with brown sugar and eggs for 1 minute, scraping down sides of bowl once or twice. Mixture should be well creamed. Add lemon juice and vanilla extract and process a few seconds longer. Divide raisins evenly among tart shells. Fill about three-quarters full with creamed mixture.
3. Bake until golden, 18 to 20 minutes. Let stand for 2 minutes. Loosen tarts from pan with a flexible metal spatula. Cool completely.


SOUR CREAM PASTRY


1 cup chilled butter; cut into 1-inch chunks
1 1/2 cups flour
1/2 cup cold sour cream (light or regular)


1. STEEL BLADE: Process butter and flour with 6 to 8 on/off pulses, until it is the consistency of coarse oatmeal. Add sour cream and process just until pastry begins to cling together around the blades and form a ball. You will have to scrape down the sides of the bowl once or twice.
2. Divide dough in half, wrap in plastic wrap and refrigerate at least 4 hours or overnight. For easier rolling, let dough stand at room temperature for 5 to 10 minutes to remove the chill. Roll out on lightly floured surface (or on a pastry cloth, using a rolling pin stockinette cover for easier rolling). 
Yield: Two 9-inch pie crusts or 24 medium tart shells. Freezes well. Dough will keep in refrigerator for 5 days.