This recipe is from The Flavours of Canada by Anita Stewart and is my go to recipe for butter tart. I personally love this cook book even as a Canadian as it takes you on a journey through the flavours across Canada.
The Best Butter Tarts
What would a Canadian cookbook be without a butter tart recipe? These, developed by super-baker Jill Snider of Robin Hood Flour, a company that incidentally uses 100 percent Canadian wheat, are slightly runny and totally addictive!
Pastry (p. 81) for a double-crust pie will be enough, if rolled 1/8 inch (3 mm) thick, to yield 24 tart shells.
- 1 cup (250 mL) raisins 3-inch (8 cm)
- 24 unbaked tart shells
- 2 eggs
- 1 cup (250 mL) packed brown sugar
- 1 cup (250 mL) corn syrup
- 1/2 cup (125 mL) unsalted butter, softened
- 1 1/2 tsp. (7 mL) vanilla
- 1/4 tsp. (1 mL) salt
Line muffin tins with tart shells; divide raisins evenly among shells. In a bowl, lightly beat together eggs, brown sugar, corn syrup, butter, vanilla and salt. Pour over raisins, filling shells about 3/4 full. Bake in a preheated 425 °F (220 °C) oven just until set, about 15 minutes. Cool on wire rack, then carefully remove from pan. Makes 24 tarts.
Canola Oil Pastry
This easy-to-make pastry is very tender and tasty, great in any pie recipe.
- 2 1/4 cups (550 mL) all-purpose flour
- 1 tsp. (5 mL) salt
- 3/4 cup (175 mL) canola oil
- 1/4 cup (50 mL) cold water
Stir together flour and salt in a mixing bowl. In another bowl, combine oil and water. Add to flour all at once. Stir lightly with a fork until dough comes together. Gather pastry into a ball. Divide into 2 portions for double-crust pie. Flatten balls slightly. Place 1 ball of dough between 2 large squares of waxed paper. Place on moistened surface to keep paper from moving. Roll out dough between waxed paper to desired size for recipe. Peel off top paper. Flip dough over with remaining paper onto pie plate. Gently peel off top paper. Ease dough into pan. For a top crust, roll remaining ball from double-crust recipe the same way and flip over filling. Cut slits for steam to escape. Bake as directed in recipe.Copyright © The Flavours of Canada by Anita Stewart
- Source: Anita Stewart
- Recipe Author: Anita Stewart
- Category: Bakery & Desserts
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