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Butter Tarts

Yields12 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

I can’t even imagine a Christmas without my mother’s butter tarts. I love them because they’re delicious, but not sickly sweet, and the fillingis nearly foolproof.

103-butter-tarts

Ingredients
 625 ml (2½ cup) all-purpose flour
 1 tbsp granulated sugar
 1 tsp salt
 150 ml cold unsalted butter, cubed
 75 ml cold vegetable shortening, cubed
 125 ml ice water
 2 Eggs
 375 ml packed brown sugar
 1 cup (250 mL) seedless raisins
 ½ cup (125 mL) melted butter
 2 tbsp (30ml) lemon juice
 1 tsp (5ml) cornstarch
 1 tsp (5ml) vanilla extract
1

Sift flour, sugar, and salt into a large glass measure; transfer to food processor. Add cold butter and shortening and pulse until mixture resembles coarse bread crumbs. With food processor on high speed, pour in ice water; process until dough forms a ball. On lightly flouredwork surface, knead 2 to 3 times; wrap in plastic wrap and refrigerate for at least 30 minutes.

2

Meanwhile, in bowl, with fork, stir together eggs, brown sugar, raisins, melted butter, lemon juice, cornstarch, and vanilla.

3

On the lightly floured surface, roll out reserved dough about 1⁄8-inch(3 mm) thick. With 4-inch (10 cm) round cutter (or rim of a glass), cut out rounds; press each into a cup in a non-stick muffin pan. With a fork, pierce dough on the bottom of the pan once or twice. Evenly divide filling among cups to within 1⁄4 inch (6 mm) from rims. Bake at 350°F (180°C) oven for20 minutes.

Makes twelve 3-inch (8 cm) tarts

Nutrition Facts

Serving Size 3-inch (8 cm) tarts

Servings 0