Canadian Butter Tarts

These little tarts, with their sweet gooey filling, in a flaky pastry are a wonderful Canadian dessert. I haven’t made them in the longest time, shame on me, but I know why, it's because they are addictive!  I ate two, straight out of the oven, for me the best way to eat them, and washed down with a nice tall glass of cold milk. For my American friends, the butter tart filling is similar to pecan pie, and like pecan pie, they sometimes have nuts. Some recipes call for raisins, I however am not a raisin girl, and I never add them, I like them plain, no nuts, no raisins. If you’ve never tried a butter tart before you have got to try them.  I promise you that you won’t be disappointed!

Pastry


2 ¼ cups flour
1 tbsp  sugar
½ tsp salt
1/2 cup shortening (Very cold and cut in cubes)
1/2 cup butter (Very cold and cut in cubes)
6 tbsp ice water (approximately, enough to bring the dough together)

For the Filling

1 cup lightly packed brown sugar
1 cup corn syrup
1/2 cup butter, melted
2 eggs
2 tsps vanilla extract
1/2 tsp salt
½ cup raisins ( substituting, pecans, walnuts )


To prepare the pastry

Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Form the dough into two rounds about an inch thick.
Wrap in plastic wrap and let rest in the fridge for about a half hour.
Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

To make the filling
Combine all filling ingredients except raisins.
Mix well.
Sprinkle 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  220//425 degrees F for 12 to 15 minutes.
Cool completely on a wire rack and remove tarts from from pans.

**I leave out the raisins
** this will make 24

recipe source