Butter Tarts Ingredients

Filling:
2 eggs
1 1/2 cups brown sugar
1/2 cup corn syrup
3 tablespoons butter, melted
1 cup currants or raisins
1/2 cup chopped walnuts or pecans
2 teaspoons vinegar
pinch of salt
1/2 teaspoon vanilla extract

Crust
6 Cups Flour
3/4 Cup Sugar
3 Teaspoons Salt
3 Cups Butter- best if cold from fridge
Cold water as needed to make dough cling together

Method:
Preheat oven to 350 degrees Fahrenheit.

Crust: Combine flour, sugar, and salt. If you choose to use a food processor do this in thirds. (2
cups of flour at a time).

Cube butter and either use food processor to blend until fine "crumbs" or use a pastry cutter and
slightly softer butter (but still chilled) to also cut the butter into the flour mixture. Add just enough
flour to make the dough cling together.

Filling: Beat the eggs well. Add sugar, syrup, and melted butter and beat again. Add the currants,
walnuts, vinegar, salt, and vanilla extract and mix vigorously.

Put a small amount of corn meal into tart tins or muffin pans OR use cupcake papers (latter is
recommended). Place circles of uncooked pie crust into the pans. Fill the shells 2/3 full and bake
until the pastry is light brown, about 20 minutes. For runnier tarts, cook for 15 to 17 minutes.

Notes:
Recipe yields two dozen tarts of approximately 10,500 calories each.
The tarts should cool before they're eaten. Store in a sealed container at room temperature.
Consume within five days, if they last that long. Freezing is OK but may result in loss of flavor.

Butter tarts # 2

Ingredients:
1 Canola Oil Pastry recipe* (see recipe below), or use 24 (3-inch/8cm)) unbaked tart shells
1 cup (250 mL) raisins
2 eggs
1 cup (250 mL) brown sugar, packed
1 cup (250 mL) light corn syrup
1/2 cup (125 mL) unsalted butter, softened
1 1/2 tsp. (7 mL) vanilla extract
1/2 tsp. (1 mL) salt

Instructions:
Prepare Double-crust version of Canola Oil Pastry Recipe* (See pastry recipe below). Roll 1/8
inches (3mm) thick to yield 24 tart shells. Line muffin tins with tart shells; divide raisins evenly
among shells. In a bowl, lightly beat together eggs, brown sugar, corn syrup, butter, vanilla and
salt. Pour over raisins, filling shells about 3/4 full. Bake in a preheated 425°F (220°C) oven just
until set, about 15 minutes. Cool on wire rack, then carefully remove from pan.

Note: If you wish, you may use 24 (3-inch/8 cm) unbaked tart shells. Fill with raisins, filling, and
bake per instructions above.

Makes 24 tarts.

Canola Oil Pastry Recipe

This tender, melt-in-your mouth pastry is easy to make and great in any pie or tart recipe.

Ingredients
For Double Crust:
2 1/4 cups (550 mL) all-purpose flour
1 tsp. (5mL) salt
3/4 cup (175 mL) canola oil
1/4 cup (50 mL) water, cold

Instructions:
To Make a Basic Pie Crust

Stirt together flour and salt in a mixing bowl. In another bowl, combine oil and water. Add to flour
all at once. Stir lightly with a fork until dough comes together.

Gather pastry into a ball. Divide into 2 portions for double-crust pie. Flatten balls slightly. Place 1
ball of dough between 2 large squares of waxed paper. Place on moistened surface to keep
paper from moving.

Roll out dough between waxed paper to desired size for recipe. Peel off top paper.

Flip dough over with remainaing paper onto pie plate. Gently peel off top paper. Ease dough into
pan.

For a top crust, roll remaining ball from double-crust recipe the same way and flip over filling.
Cut slits for steam to escape. Bake as directed in recipe.

To Bake Blind (without filling)

Cut out a 12-inch (30 cm) circle of aluminum foil or parchment paper. Fit into pastry shell. Fill with
pie weights or dried beans (lima, kidney, etc.).

Bake on lower rack of a preheated 425°F (220°C) oven 10 minutes.

Cool 5 minutes, then remove beans. Lower heat to 350°F (180°C) and bake 15 to 20 minutes
longer or until golden.

Above Photograph taken by Diana Baker Woodall© 2003

Source: Robin Hood Flour

Date: June 22, 2003