Butter Tart
Tart Shells
- 2 cups all-purpose flour (500
ml)
- 3/4 tsp. salt (4 ml)
- 1 cup shortening (250 ml)
- 4 tbsp ice water (60 ml)
Filling
- 1/2 cup lightly packed brown
sugar (125 ml)
- 1/2 corn syrup (125 ml)
- 1/4 cup butter
- 1 egg, slightly beaten
- 1 tsp. vanilla (5 ml)
- 1/4 tsp. salt (1 ml)
- 3/4 cup raisins (175 ml)
- Prepare pastry recipe.
- Roll out thinly on lightly
floured surface. Cut into rounds 2 1/4 " (10 cm) cutter. Fit into medium-sized
muffin cups.
- Filling: Combine all filling
ingredients except raisins: mix well.
Put raisins into pastry shell,
dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425
degrees F (220 degrees C) for 12-15 minutes or just until set. Don't overbake.
Underbaking makes them runnier! Cool on wire rack, then remove e from pans.
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