My lovely friend
|a triple recipe of dough for a 9 inch standard pie shell||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
|pure vanilla extract||.||.|
|fine sea salt||.||.|
Two 12 cup muffin pans, lightly coated with baking spray with flour | Two foil-lined baking sheets | A 4½ inch round cutter, lightweight bowl, or cardboard template | One 6 cup muffin pan (in reserve for making more tarts with any remaining filling)
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
Remove the dough from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is malleable enough to roll.
Divide the dough in half, about
On a floured pastry cloth, pastry mat, or between two sheets of lightly floured plastic wrap, roll the dough into a ⅛ inch thick oval. Lift the dough from time to time, as necessary, to keep it from sticking. Before cutting the dough, make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the muffin cups. Use the round cutter, or a small sharp knife and the small bowl or the template as a guide, to cut 4½ inch discs of dough, about
With your fingers, fold one
Cover the muffin pan with plastic wrap and refrigerate it. Repeat with the second large disc of dough, cutting it into 12 smaller discs and filling the second muffin pan. If enough dough remains, layer, roll it together, wrap, and refrigerate it in case there is extra filling.
Spread the walnuts evenly on a baking sheet and
Place the walnuts in a coarse-mesh strainer and sift out any small particles. Put the walnuts and raisins in a medium bowl. With your fingers, mix the walnuts and raisins to combine them evenly and to separate any clumps of raisins.
Food Processor Method In a food processor, process the eggs, sugar, butter, milk, vanilla, and salt for 1 minute. Pour the mixture into a 4 cup measure with a spout. The mixture will look slightly curdled from flecks of butter, which will rise to the surface.
Electric Mixer Method In the bowl of a stand mixer fitted with the flat beater, place the eggs, sugar, butter, milk, vanilla, and salt. Mix on medium speed for 1 minute. Pour the mixture into a 4 cup measure with a spout. The mixture will look slightly curdled due to flecks of butter.
Remove the dough-lined muffin pans from the refrigerator and set them on the prepared baking sheets. Spoon about
While the tarts are baking, if there is any of the remaining mixtures left over, roll out and cut the remaining dough into the appropriate number of discs that then can be filled to make more tarts. Lightly coat the number of cups needed to be filled in the 6 cup muffin pan with baking spray with flour. Insert and form the tart shells and spoon in the two mixtures. Place the muffin pan in the refrigerator until ready to bake the tarts.
Place the muffin pans on wire racks and cool for 30 minutes. Use a wooden skewer to dislodge the tarts or, if necessary, run a small metal spatula between the sides of the muffin cups and the tarts until each is dislodged. Place a sheet of plastic wrap over the top of one of the muffin pans and then place a folded cloth towel and a wire rack on top. Invert the muffin pan and lift it off. Reinvert the tarts onto wire racks. Repeat with the other muffin pan. Cool the tarts completely. Place a reserved walnut half on top of each tart.
Airtight: room temperature, 10 days.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.