As I’ve recently mentioned, Butter Tarts are a quintessentially Canadian dessert. They are rich gooey, tasty little mini pie confections that should be savored with care – you might need a plate or napkin to catch the drips. For even gooier tarts, substitute 1/2 cup corn syrup or maple syrup for half the brown sugar. I’m not great at making pastry so I use refrigerated pie crust – no apologies to purists. My Mom’s version, “Best Canadian Butter Tarts” is my favorite, but here’s another version to try.
Pastry
1 1/2 cups all-purpose flour
1/2 cup cold shortening or butter, cut into cubes
1/2 tsp salt
2 T cold water, or
(1 pkg ready-to-bake pie crust; remove from refrigerator 15 minutes before use)
Filling
1/4 cup butter, softened
1 cup brown sugar
1 egg
1/2 tsp vanilla
1/4 tsp salt
1/4 cup each: raisins, chopped walnuts
DIRECTIONS
Scratch Pastry:
In food processor, combine flour, shortening or butter, salt, with on/off pulses until crumbly. Gradually add water, just until ball forms. (Add up to 1 T more water if dough is too dry.) Turn onto work surface, press together to form ball, flatten into disk. Wrap in plastic, chill 30 min.
Filling:
In medium bowl, beat together butter, brown sugar and egg until light. Add vanilla, salt. Stir in raisins, walnuts.
Pillsbury:
Remove each disk from wrap, unfold pastry, remove top sheet of plastic and gently flatten folds with fingers. Using cookie cutter, cut into 3-inch circles and line muffin cups. Fill each cup no more than 2/3 full (about 1 T filling). Makes 12-15 medium tarts.
Pastry:
Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into 3-inch circles and line muffin cups. Fill each cup no more than 2/3 full (about 1 T filling). Makes 12-15 medium tarts.
Bake at 375°F for 13-15 minutes or until pastry is golden. Cool in pans, remove and store in air-tight container.
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