July 26, 2011

Butter Tarts



Butter tarts are about as Canadian as can be and are fantastically good. They are so good they have been known to cause a person to spew profane praise both during and after consumption. Also, after you make these little sticky treats, are blissed out with gooey sweet stickiness all over your lips, and are surrounded by a mound of flaky pastry crumbs, you will feel compelled to belt out a rousing round of O' Canada. Indulge. It's the right thing to do.

Makes 12 large tarts.
Preheat oven to 375° F.

Pastry
  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening
  • 7 tbsp cold water
Mix together flour and salt. Cut in shortening. Add water, one tablespoon at a time, until the mixture forms a firm dough. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out and cutting into rounds to line the cups of a standard muffin tin.

Filling
  • 1/2 cup brown sugar
  • 3 tbsp butter, softened
  • 1 egg, beaten
  • 1/2 tsp vanilla
  • 1/4 cup golden corn syrup
  • 1/4 tsp salt
  • 1/2 cup california raisins
Beat butter and sugar together; add beaten egg and vanilla. Stir. Add golden corn syrup and salt; beat well. Stir in raisins. Place 2 tablespoons of filling in each pastry-lined muffin cup.

Bake for 5 minutes at 375° F. Decrease oven temperature to 350° F and continue baking for another 22 minutes, until pastry is golden brown and filling is bubbly.

Nom nom nom.