We usually make double this recipe and keep it in the fridge to whip up some tarts as needed. You can keep the baked tarts in the freezer (they might last a little longer in the house!)
3/4 cup packed brown sugar
3/4 cup corn syrup
1/2 cup melted butter
2 eggs (room temperature)
1 tsp vanilla
1 tsp white vinegar
Combine everything in a bowel and whisk together or use mixer on low. If you want to add raisins I suggest you plump them up a little by pouring water over them, draining, covering and let sit overnight. Chopped pecans or walnuts are also a great addition (and our most popular choice). Use any sweet pastry but not too thick or too big (I like more filling than pastry personally). Zehrs have a good no-name tart shell in the freezer section...get the sweetened ones or Tenderflake . Do not overfill tart shells as they will bubble up in baking.
If you want to try making pastry, the magical method is using a food processor or Kitchen-Aid stand mixer...The dough comes together without overworking which makes it tough. Always let the ball of dough rest in the fridge for about 1 hour before rolling out. Here is a good pastry recipe to try:
1 cup cold unsalted butter (cut into small pieces)
2 1/3 cups all-purpose flour
4 tsp sugar
1 tsp salt
1 egg (from fridge)
2 tbsp cold water
2 tsp white vinegar
Mix together dry ingredients in mixer or blender. Add cold butter and pulse or mix on slowest speed until crumbly texture is achieved. Whisk together wet ingredients and pour over dry. Pulse again until dough comes together...it is magical how this happens. Remove dough, wrap in plastic and refrigerate for 30-60 minutes.
I have used this exact same recipe and substituted a gluten-free flour blend plus 1 tsp of xantham gum. It doesn't hold together quite as well but it still works for a gluten-free option. (freeze the shells for 30 minutes before filling and baking)
Bake at 350 F for about 15-18 minutes until bubbly and golden.
Enjoy with an afternoon cup of tea such as Cream of Avalon, Ontario Blend or Creme du Caramel!