One of my favourite favourites are these wonderful butter tarts. Wendy usually treats us at Christmas time. Eating too many is a temptation.
The original recipe came from Crisco and the trick is not to overbake. Here’s the recipe and instructions.
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 a lightly floured surface. Cut into rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups.
Filling:
Combine all filling ingredients except raisins.
Mix well.
- Put raisins 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 if baked at lesser time, and jelly-like if baked at longer time. Don’t overbake! Underbaking makes them runnier.
- Cool on wire rack, then remove from pans.
Makes approximately 12 tarts.
A variation can be found here on the Robin Hood website.
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