canadian butter tarts

How To Make canadian butter tarts

• 1

  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 about the size of frozen peas.
• 2

  In a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.
• 3

  Mix all ingredients together, but only until just mixed and no more. The key to flaky pastry is not to overhandle the dough
• 4

  For ease of handling, make a ball of the dough, wrap in cellophane and place in freezer for 10-15 mins. Roll out dough onto floured surface to about the thickness of a CD case.
• 5

  Using either a cookie cutter or something like a jar lid, cut out circles from the dough. Press dough circles into a muffin pan.
• 6

  Filling: In another bowl, mix well corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins.
• 7

  Spoon filling into pastry shell to just below the rim. Bake at 400 for about 10 mins until golden brown. Makes about a dozen tarts.
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