Anna Olson’s Raisin Butter Tarts | FooDiva
Anna Olson’s Raisin Butter Tarts | FooDiva are a delightful treat that whisk you away with their sweet, buttery flavor and rich, gooey filling. This classic Canadian dessert has roots in many cultures, but Anna Olson brings her own unique flair to it. The buttery crust perfectly complements the sweet and chewy raisins nestled within, making them an irresistible choice for any occasion. Whether you’re hosting a holiday gathering or simply satisfying a sweet craving, these tarts are sure to be a crowd-pleaser.
Gather Your Raisin Butter Tarts Ingredients
To create Anna Olson’s Raisin Butter Tarts, you’ll need the following ingredients:
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For the pastry:
- 225 g all-purpose flour
- 1/2 teaspoon salt
- 150 g unsalted butter, chilled and cubed
- 75 g icing sugar
- 1 large egg yolk
- 40 ml cold water
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For the filling:
- 200 g brown sugar, packed
- 2 large eggs
- 60 ml unsweetened apple juice
- 1 teaspoon vanilla extract
- 150 g raisins
- A pinch of salt
How to Make Raisin Butter Tarts
Making Anna Olson’s Raisin Butter Tarts is straightforward and fun! Follow these steps to bake these delicious treats:
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Prepare the pastry: In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the icing sugar, then add the egg yolk and cold water. Mix until the dough forms. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
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Preheat your oven: Set your oven to 190°C (375°F) so it’s hot and ready for the tarts.
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Roll out the dough: On a floured surface, roll out the chilled pastry to about 3 mm (1/8 inch) thick. Cut out circles and fit them into a muffin tin or a tartlet pan, pressing them gently into the edges.
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Make the filling: In a bowl, whisk together the brown sugar, eggs, apple juice, vanilla extract, and a pinch of salt until smooth. Fold in the raisins.
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Fill the tarts: Spoon the filling into each pastry shell, making sure not to overfill (they will puff up while baking).
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Bake: Place the muffin tin in the preheated oven and bake for about 20–25 minutes, or until the filling is set and the pastry is golden brown.
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Cool and serve: Once out of the oven, allow the tarts to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Raisin Butter Tarts
When it comes to serving Anna Olson’s Raisin Butter Tarts, there are plenty of options to make them even more enjoyable:
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Presentation: Serve the tarts on a beautiful platter or individual dessert plates. Dust with a light sprinkling of icing sugar for a touch of elegance.
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Pairings: They pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can also serve them with a cup of tea or coffee for a cozy treat.
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Garnish: Consider adding a sprinkle of cinnamon on top for extra aroma and flavor. Fresh berries can also provide a nice contrast in flavor and color.
Expert Tips for Raisin Butter Tarts
Here are a few handy tips to elevate your baking experience with Raisin Butter Tarts:
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Chill the dough: This helps prevent shrinkage while baking and ensures a flaky texture.
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Experiment with fillings: Try adding some chopped nuts or even chocolate chips to the filling for a delicious variation.
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Monitor baking time: Ovens can vary, so keep an eye on them during the last few minutes to achieve that perfect golden crust.
Raisin Butter Tarts FAQs
Can I use different dried fruits instead of raisins?
Absolutely! You can try currants, chopped dates, or even apricots for a unique twist on the filling.
How do I store leftover tarts?
Keep any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Can I freeze Raisin Butter Tarts?
Yes, you can freeze the baked tarts! Just make sure they are completely cooled before wrapping them tightly in plastic wrap and placing them in the freezer. They can last for up to 2 months.
Give Anna Olson’s Raisin Butter Tarts a try, and enjoy the wonderful flavors that come together in this classic dessert! You won’t regret it.
Raisin Butter Tarts
Ingredients
For the pastry
- 225 g all-purpose flour Sifted
- 0.5 teaspoon salt
- 150 g unsalted butter, chilled and cubed
- 75 g icing sugar
- 1 large egg yolk
- 40 ml cold water
For the filling
- 200 g brown sugar, packed
- 2 large eggs
- 60 ml unsweetened apple juice
- 1 teaspoon vanilla extract
- 150 g raisins
- a pinch salt
Instructions
Preparation
- In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
- Stir in the icing sugar, then add the egg yolk and cold water. Mix until the dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Baking
- Preheat your oven to 190°C (375°F).
- On a floured surface, roll out the chilled pastry to about 3 mm (1/8 inch) thick. Cut out circles and fit them into a muffin tin or a tartlet pan, pressing them gently into the edges.
- In a bowl, whisk together the brown sugar, eggs, apple juice, vanilla extract, and a pinch of salt until smooth. Fold in the raisins.
- Spoon the filling into each pastry shell, making sure not to overfill.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the filling is set and the pastry is golden brown.
- Allow the tarts to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
