BUTTER TARTS
1 cup raisins
1 cup brown sugar
3 tbs butter
1 egg
1/2 tsp vanilla
Soak raisins in hot water, pour off water
Mix together in a bowl: brown sugar,
eggs, butter etc.
Bake in uncooked pastry shell for 10 minutes in 400 degree oven
alternate recipe
Butter tarts
Butter tarts are one of the few
delicacies that have a definite Canadian pedigree – although when and where
exactly they were developed remains a mystery.
Pastry
2 cups flour
1 cup shortening
1 teaspoon salt
1 egg
1 tablespoon vinegar
2 tablespoons cold water
Filling
1 egg, beaten
1 cup brown sugar
2 tablespoons milk
1/3 cup melted butter
1 teaspoon vanilla
1 cup raisins (optional, or can be replaced with chopped pecans or walnuts)
To prepare 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 pea-sized. In a separate bowl, mix
egg, white vinegar and cold water. Add to shortening and flour mixture. Mix all
ingredients together, but only until just mixed and no more. Do not over-handle
the dough.
Make a ball of the dough, wrap in plastic
wrap and place in freezer for 10-15 minutes. Roll out dough onto floured surface
to about a half-centimetre thickness. Using either a cookie cutter or something
like a jar lid, cut out circles from the dough. Press dough circles into a
muffin pan.
To prepare filling:
In another bowl, mix well milk, 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 degrees Fahrenheit for about 10 minutes until golden brown.
Makes about a dozen tarts
