Recipe: Rec: Butter Tarts

The Ultimate Butter Tart (from Diane Barlow Close)

2 cups (500 ml) all-purpose flour
3/4 tsp (4 ml) salt
1 cup (250 ml) shortening
4 tbsp (60 ml) ice water

Prepare pastry. Roll out thinly on lightly floured surface. Cut into
rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups.

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

Combine all filling ingredients except raisins. 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 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.

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