A great Canadian tradition. There are as many variations as you could possibly think of. The basic tart is butter, eggs, sugar and raisins. I like them with pecans, others will add walnuts and some will leave the raisins out all together. And there there is the question of coconut (in my mind coconut does not belong in a butter tart!!!!). Then there is the question of how thick the filling should be … some like it really runny, some like it firm, I l like it somewhere inbetween. However you make them they are ooey gooey good.
So here is one recipe that I have used but if you do a butter tart search on google you will find hundreds more.
Ingredients:
- PASTRY
- 2 cups flour
- 1 cup shortening
- teaspoon salt
- 1 egg
- 1 tablespoon vinegar
- 2 tablespoons cold water
- FILLING
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- 1 cup raisins (optional, or can be replaced with chopped pecans or walnuts)
Preparation:
Pastry
Blend the shortening and the flour with a pastry cutter, or two knives, until you've created a uniform mixture that is crumbly and about the size of frozen peas.
In a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.
Mix all ingredients together, but only until just mixed and no more.
For ease of handling, make a ball of the dough, wrap in cellophane and place in freezer for 10-15 mins. Roll out dough onto floured surface to about the thickness of a CD case.
Using either a cookie cutter or something like a jar lid, cut out circles from the dough. Press dough circles into a muffin pan.
Filling
In another bowl, mix well corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins.
Spoon filling into pastry shell to just below the rim.
Bake at 400 for about 10 mins until golden brown.
Makes about a dozen tarts.
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