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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.
