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The Ultimate Butter Tart Recipe | |
Dessert | |
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Ingredients:
Shells:2 cups (500 ml) all-purpose flour 3/4 tsp (4 ml) salt 1 cup (250 ml) shortening 4 tbsp (60 ml) ice water Filling: 1/2 cup (125 ml) lightly packed brown sugar 1/2 cup (125 ml) corn syrup 1/4 cup (50 ml) butter or "golden flavour Crisco Shortening" 1 egg 1 tsp (5 ml) vanilla 1/4 tsp (1 ml) salt 3/4 cup (175 ml) raisins
Directions:
Shells:Prepare pastry. Roll out thinly on lightly floured surface. Cut into rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups. Filling: Combine all filling ingredients except raisons. Mix well. Put raisons into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425 degrees F (220 degrees C) for 12 to 15 minutes. Filling will be runny (yum!!!) if baked at lesser time, and jelly-like if baked at longer time. Don't overbake! Underbaking makes them runnier (my fave!!). Cool on wire rack, then remove from pans. Makes approximately 12 tarts.
Variations:
Maple tarts: replace corn syrup with maple syrup and use walnuts instead of raisins.
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