Canadian Butter Tarts Of Grandma Browns By Freda Recipes

Steps:

• 1. PASTRY: cheat and use refer store bought, or make your favorite, or this one. Blend Shortening/Lard and flour with pastry cutter, till you have created a uniform crumbly texture, about the size of peas.
• 2. in seperate bowl; mix egg, vinegar, & col water. Add to Shortening and flour mixture. Mix ONLY til mixed,. . "NO MORE". NOTE: This is the Key t a tender crust. DO NOT OVER HANDLE THE DOUGH! Roll into ball of dough. Place in freezer 10-15 min to chill. Roll out on lightly floured surface about the thickness of a CD case.
• 3. use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins. Preheat Oven @ 400
• 4. FILLING: In Heavy saucepan, combine raisins,butter, sugar, syrup, & salt, over low heat til butter is melted and sugar is disolved. Do not let mixture get too hot. NOTE: Only heat to WARM stage. Remove from Heat.
• 5. Stir in Eggs, & vanilla.
• 6. Spoon filling into tart shells, filling 2/3 full.
• 7. Bake: 400 for 15 min. Reduce heat to 350 and bake 5 more minutes, or until pastry is a golden brown. DO NOT OVER BAKE DO NOT let filling bubble over or you will have trouble geting your tarts out of the pan. Cool 15 min before removing from pan.
• 8. HINT: centers will be slightly runny, but not too runny, so every bite you take will ooze down your chin, and these crusts flakey.I like runny--the type the dribbes when you bite into one. if you like your more firm, bake a full 20 min.

Steps:

• Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
• Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
• Preheat oven to 350 degrees F (175 degrees C)
• Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
• Fill the bottom of each tart shell with about 10 raisins each.
• Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
• Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

Steps:

• Preheat oven to 350 degrees F.
• Place shells in muffin tin (if they do not have tinfoil cups of their own) Beat the eggs.
• Add remaining ingredients and mix well.
• Put 1 tbsp in each shell and bake.
• (Do not worry about the small amount in shell they"swell" up during cooking) Bake 20-25 minutes till golden brown.
• Makes approximately 16 tarts.
• If desired, top with dash of whip cream.

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 5-1/2 inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill. (I use the top of a Kraft peanut butter jar.).
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt, maple syrup, and cinnamon. Stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400°F for 15-25 minutes; filling will be lightly browned but still bubbling. Runny tarts - 15 minutes. Firm tarts - 20-25 minutes.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
• Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
• Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.