Ultimate Butter Tarts

This recipe is mainly for me to come back and give a try when I get a chance.

Again found on the back of a Golden Crisco Box.

But hey... give it a whirl too!

Ingredients:

Tart Shells:  

2c (500 mL) All purpose flour

1 tsp (5mL) salt

3/4c (175mL) Crisco Golden All Vegetable Shortening Well chilled

4-8 Tbsp (60-120mL) ice cold water

Filling:

1/2c (125 mL) packed brown sugar

1/2c ( 125mL) corn syrup

1/4c (50mL) butter or golden crisco

1 egg slightly beaten

1 tsp (5mL) Vanilla Extract

1/2 tsp ( 2mL) salt

3/4c (175mL) raisins

Directions:

Shells:

1. Blend flour and salt in medium mixing bowl. Cut 1/2 inch (1.5cm) cubes of chilled crisco or butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs with pea sized pieces remaining.

2. Sprinkle 4 tbsp (60mL)  of  the ice cold water over the flour mixture.  Using a fork, stirl and draw the flour from the bottom of the top; press chunks down to bottom of bowl with fork.  Add more water by the tablespoon, mixing until dough holds together.

3. Divide dough into 2 balls.  Flatten balls into 1/2 inch (1.5cm) thick disks, wrap in plastic wrap and chill for 30 mintues or up to 2 days.

4. Place ball of dough on lightly floured work surface.  With floured rolling pin, roll out thinly from the centre outward. Cut into 6 round with 4 " (10cm) cutter. Repeat with 2nd ball of dough.

Fit rounds into 12 medium sized muffin cups.

Filling:

5.  Preheat oven to 425F (220c)

6. Combine all filling ingredients except raisins; mix well.

7.  Put raisins into pastry shells. dividing evenly.

8. Fill cups 2/3 full with syrup mixture.

9. Bake on bottom shelf at 425F (220c) for 12-15 minutes or just until set. 

DO NOT OVER BAKE!!!!

Cool completely before removing from pan.

Makes 12 butter tarts.