The frost is coming soon and the sugar maple leaves are turning brilliant reds, yellows and orange. Tourists come from near and far to observe this amazing spectacle of nature. Another amazing addition to their visit is to partake of another Canadian phenomena. The delicious Butter Tart. I bake these for my guests and they come back for more of these fantastic pastries. Please find the recipe below.
- 5 Cups all purpose flour
1 package (brick) Crisco golden shortening
1/4 cup vinegar
In a large bowl blend shortening with flour and salt. Use a pastry blender or 2 forks.
In a measuring cup blend egg with vinegar and add water to make 1 cup of liquid.
Gradually add liquid to flour mixture blending with your hands until thoroughly mixed.
Wrap in waxed paper and refrigerate for 1 hour.
Now you are ready to make pies, tarts and much more. Enjoy.
1/2 cup black currents or raisins
1/4 cup soft butter
1/4 cup packed brown sugar
1 pinch salt
1/2 cup corn syrup
1 egg lightly beaten
1/2 tsp vanilla
1 Prepare muffin tins by rolling out pie dough and cutting 4 inch circles. Fit dough into muffin tins an set aside in the fridge until ready to fill
2 In a small bowl place currants and cover with hot tap water to soften for 30 minutes
3 In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar and corn syrup. Stir well until butter is creamed.
4 Beat egg and vanilla then add to butter/syrup mixture and mix well
5 Drain currants and divide into tart shells
6 Using table spoon, add mixture to tart shells dividing equally.
Bake in 400f oven for 15 to twenty minutes or slightly more for firm. Cool on rack.
Note! You may use walnuts or pecans instead of or in addition to currants or raisins