MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Canadian Butter Tarts
Categories: Pastry, Fruits, Nutds, Snacks
Yield: 24 servings

2 c A-P flour
1/2 ts Salt
1 c Shortening
1 lg Egg; room temp, lightly
- beaten
2 tb Ice water
1 tb White vinegar

MMMMM--------------------------FILLING-------------------------------
1 lg Egg; room temp, lightly
- beaten
1/2 c Brown sugar
1/4 c Light corn syrup
1 tb Butter; melted
1 ts Vanilla extract
1 1/4 c Raisins and chopped pecans
- or walnuts

Set oven @ 425AoF/218AoC.

Line 24 muffin cups with foil liners. Make sure not to
use paper-lined foil liners.

Cut your butter with a pastry blender, knife or your
hands. Cut until butter is crumbly like oatmeal.

In another bowl, whisk the egg, ice water and vinegar.
Gradually add to flour mixture, tossing with a fork
until dough holds together when pressed.

Shape dough into large discs. Place in the freezer for
15 to 20 minutes.

With a rolling pin, roll the dough on a flour covered
surface like your countertop or a cutting board to a
1/4" thick circle. Cut 24 circles with a floured 3"
round cookie cutter, rerolling dough as needed. Gently
press crust circles onto bottoms and up sides of foil
liners.

In a small bowl, mix the egg, brown sugar, corn syrup,
melted butter and vanilla until blended; stir in
raisins.

Spoon in your batter, dividing it evenly.

Place in oven on a lower rack until the tart crusts are
golden brown and the filling bubbles up (approximately
10 to 12 minutes). Then, let pans cool on a wire rack.

Jen Smallwood, Portsmouth, Virginia

Makes: 24 servings

RECIPE FROM: https://www.tasteofhome.com

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