The Ultimate Butter Tart

Variations: Maple tarts: replace corn syrup with maple syrup and use walnuts instead of raisins.

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.

Submitted 6/13/05.
Source: Crisco Company
Submitted By: Shelly Black
shellack@aol.com
The Ultimate Butter Tart