July 26, 2011

Butter Tarts

Butter tarts are about as Canadian as can be and are fantastically good. After you make these little sticky treats, and are surrounded by a mound of flaky pastry crumbs, you may 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.

  • 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.

  • 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.