Pate Brisee (Short Crust Pastry)
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) 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 than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten 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, 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 the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.
Butter Tart Filling:
2 large eggs
1/3 cup (70 grams) unsalted butter, softened
1 cup (215 grams) light brown sugar
1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)
1 teaspoon pure vanilla extract
1/2 cup raisins
1/2 cup pecans (toasted and chopped)
Please note: Do not, not, NOT use abominations like corn syrup, dates, coconut or walnuts in this recipe. It is NOT northern pecan pie.
They are very good plain, with iced tea on the front porch, or frosted with vanilla ice cream on a plate (the tart on a plate, not you, unless..oh, never mind).