Canuck Butter Tarts
From efitobx 12 years ago
- 60 minutes to make
- Serves 18
Butter tarts date back to the Canadian pioneer days and are considered one of Canada’s original foods. They have their roots in two cultures that settled in Canada, the Scottish who back home make something called an Ecclefechan butter tart (named after the town where they are made) and the French who bake the tarte à la frangipane, a common tart that differs from the Canadian version only by the addition of almonds.
Ingredients
- The pastry: shopping list
- 2 cups all purpose flour shopping list
- 1 cup cold butter (two sticks) cubed shopping list
- ½ teaspoon salt shopping list
- 5 tablespoons ice water shopping list
- The filling: shopping list
- ½ cup brown sugar shopping list
- ½ cup white sugar shopping list
- 2 eggs shopping list
- 2 tablespoons melted butter shopping list
- 1 teaspoon vanilla shopping list
- 1 tablespoon hot water shopping list
- ½ cup raisins shopping list
How to make it
- In food processor, place flour, salt, and butter. Pulse four or five times to get pea-sized butter bits.
- Run processor while adding in ice water. A dough ball will form.
- Wrap ball in plastic wrap and refrigerate for 15 minutes
- Between two sheets of wax paper roll out dough to 1/8 inch.
- Using a 3 inch diameter biscuit cutter, cut out rounds of dough and place them into well-greased medium size muffin tins, pressing them in to form a cup.
- Place 10 raisins in the bottom of each shell.
- To make filling:
- In a bowl, combine sugars, eggs, vanilla, butter and hot water.
- at 350 degrees for 12 minutes.
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