The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.
Ingredients
FOR THE PASTRY
- 2 ¼ cups flour, pastry flour is best to use but all-purpose will do
- 1 tbsp brown sugar
- ½ tsp salt
- 1/2 cup shortening, Very cold and cut in cubes
- 1/2 cup butter, Very cold and cut in cubes
- 6 tbsp ice water, approximately, enough to bring the dough together
FOR THE FILLING
- 1/2 cup lightly packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- ½ cup raisins, substituting, pecans, walnuts or chocolate chips also make good variations
Instructions
TO PREPARE THE PASTRY
- Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
- Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
- Form the dough into two rounds about an inch thick.
- Full instructions visit @rockrecipes
source http://bagikaninfonya.blogspot.com/2019/04/the-best-classic-canadian-butter-tarts.html
