WEBIn the food processor, pulse the flour, sugar, and salt. Add the cold butter in chunks to the flour mixture, just pulsing (don’t turn it on full blast). Add the cold water and pulse until …
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WEBStep 2: Make the Filling. In a medium bowl (preferably with a pouring spout), add the brown sugar, maple syrup, butter, egg, vinegar, vanilla, and salt. Whisk to combine. Divide the …
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WEBPreheat the oven to 450°F. Make the filling. In a medium size bowl whisk together the butter and sugar until well combined. Whisk in the corn syrup, egg, cream and vanilla …
WEBPreheat oven to 425 degrees. Spray a standard sized muffin tin lightly with nonstick cooking spray. Set aside. Remove from the fridge and roll out on a lightly floured surface into a …
WEBMethod. In large bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. In liquid …
WEBMake sure the dough comes up the sides of each cup. Put aside in the fridge. In a mixing bowl, whisk together the melted butter and brown sugar, salt, vanilla extract, corn syrup, …
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WEBPlace the tin into the freezer while you prepare the filling to chill the crust. In a medium bowl, whisk together the corn syrup, brown sugar, butter, egg, vanilla, cornstarch, cinnamon, …
WEBPreheat the oven to 350 degrees F. In a large bowl, whisk together the sugar, corn syrup, melted butter, eggs, vinegar (if using) and vanilla. Gently ladle the filling into the …
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WEBBe sure to let the pan cool all the way in between). When ready to bake, position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Place the …
WEBPreheat oven to 375F. In a bowl of a standup mixer mix together the corn syrup, melted butter and brown sugar. Add eggs and mix well. Add the lemon juice and vanilla and …
WEBSprinkle raisins in a single layer in the bottom of the pastry lined muffin cups. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes. Cool …
WEBInstructions: Crust: Preheat oven to 425° F. Grease a 12-cup tart or muffin pan with butter. Combine flour, salt, milk, and oil in a bowl and stir with a fork until it forms a ball. Shape …
WEBStep 3 - Shape the dough into a flat disk, wrap and refrigerate for 20 minutes or up to 3 days. Step 4 - Meanwhile make the filling. Place butter, sugar, maple syrup, nutmeg …
WEBStep 1: Combine the melted butter, brown sugar, eggs, vanilla, and vinegar. Step 2: Whisk until smooth and fully combined. Step 3: Divide the raisins (or whatever add-in you are …
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WEBStir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells. Bake in the preheated oven for 10 …
WEBAdjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the …
WEBDec 10, 2020 · Then add brown sugar, golden corn syrup, egg, salt, vanilla and lemon juice; stir until well combined. If choosing to use add-ins, stir them in here. Pour the filling (about 3/4 full) into prepared tart shells and bake for 16-17 minutes at 375°F or until the tart shells start to turn golden brown, and sugar caramelize.