Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Canadiana Butter Tarts

Over 3836 dowbloads! You can make miniature tarts or larger versions using small tart molds with removable bottoms. The pastry here makes a little more than required, but it ensures you are not scrounging for dough. Freeze extra dough for small quiches. Another Canuck treat would be Nainaimo Bars if you want to impress Canadian kinfolk.

1 3/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, in small chunks
1/4 cup cold vegetable shortening, in chunks
6 tablespoons, approximately, cold water

1/4 cup unsalted butter
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg
1/2 cup corn syrup
1/2 cup raisins (or currants)

For the pastry, mix flour and salt together. Cut or break in butter and shortening to make a mealy mixture. Stir in cold water, as much as required to make a firm dough. Gently knead on a lightly floured board to make a smooth dough. Form into a flattened disk, wrap in plastic and refrigerate for at least 1 hour.

For the filling. in a medium bowl, cream the buitter with the sugar and vanilla. Blend in the egg and corn syrup. Add the raisins.

Preheat oven to 375 F. Line a large baking sheet with parchment paper.

Roll out dough and cut, using a serrated 3-inch cookie cutter, into 12 rounds. Press these into 12 muffin cups which have been sprayed with non-stick cooking spray. You may also cut dough into 4 1/2 inch circles and use these to line 8 4-inch tart molds. Place tart tin on baking sheet. Spoon filling equally into prepared molds.

Bake until lightly browned, 16-20 minutes. Cool well before serving.

Makes 12

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page