As I am writing my 15 year old daughter is busy in the kitchen making him his treat using my Mother's Recipe. The pastry is actually her recipe and it is fabulous. I love that this is my Grandmother's Recipe but her Granddaughter has improved on it with a great pastry. And my Dad's says "don't tell your Mother but Talia's are better"
Grandpa's Favourite Butter Tart in Talia's Pastry
2 1/2 cups all purpose flour
1 tsp. of salt
2 tablespoons of granulated white sugar
1 cup of unsalted butter, chilled and cut into 1 inch pieces
1/4 cup -1/2 cup of ice water
In a food processor, place the four, salt and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more then 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and roll into desired size thickness and diameter.
The Butter Tart Filling
1/2 cup seedless raisins
1/4 cup butter
1/2 cup brown sugar
1/4 tsp of salt
1/2 cup light corn syrup
1 egg slightly beaten 1/2 tsp vanilla
Pour boiling water on raisins to cover, allow to stand 5 to 10 minutes, drain but do not dry. add them to the butter, sugar, salt and corn syrup. Stir until sugar is dissolved and butter is melted. Add egg and vanilla and mix well. Bake in 400F oven for about 20-25 minutes. The filling should be slightly browned and still bubbling when tarts are removed from pans. Yum!