- Cook Time
- Prep Time
- Pâte Sucrée
- 1 stick (4 ounces) butter, cut into small cubes
- 1/2 c. powdered sugar, sifted
- 1 egg
- 2 c. flour
- 1/8 teaspoon baking powder
- Rum Raisin and Almond Filling
- 1 stick (4 ounces) butter, softened to room temperature
- 1/2 c. granulated sugar
- 1 egg
- 2 c. ground almond meal or flour or whole natural almonds ground very fine
- 1-1/2 c. California golden raisins, soaked overnight in rum
1 Pâte Sucrée
2 Combine butter and sugar in electric mixer bowl and mix at low speed for about 3 minutes until smooth and there are no lumps. With mixer on low speed, thoroughly mix in egg.
3 Turn mixer off and fold in flour and baking powder by hand. With mixer on low speed; mix together until the dough is homogenous, about 2 to 3 minutes. Shape into 6 small balls. cover each ball tightly with plastic wrap and refrigerate for 1 to 2 hours.
5 In bowl with electric mixer on high speed, beat butter until smooth. Add sugar and continue beating until creamy. Add egg and mix until completely incorporated. Mix in almond meal and beat just until dough is paste-like. Drain rum-soaked raisins and fold into mixture; set aside.
6 To Assemble
7 Preheat oven to 375°F. Lightly spray or butter sides and bottoms of 6 individual mini quiche-style 4-inch tart pans with removable bottoms; set aside.
8 On a lightly floured work surface, roll out each ball of dough into a round about 6 inches in diameter and 1/4-inch thick. Drape dough over rolling pin and transfer to prepared tart pan. Gently press dough into mold.
9 Using a rolling pin or dull knife edge, trim pastry even with rim. Line molded pastry dough with waxed paper or foil and add pie weights or dried beans. Bake until pastry is half-cooked, about 15 minutes. Remove from the oven and immediately remove pie weights and waxed paper.
10 Divide filling and scoop into warm tart shells. Return to oven and bake until filling is set and edges of crust are golden brown, about 20 minutes. Transfer to cooling rack and remove pan sides. Let cool completely. Sprinkle with powdered sugar and enjoy!
Source: Chef Gerald Hirigoyen and California Raisin Marketing Board