My mom is from Canada, and a popular dessert in Canada is Butter Tarts. They are so delicious and you cannot find them in the USA. One of the key ingredients is starting out with my moms pastry, passed down through the generations; it calls for lard. If you don’t want to use lard, that is fine, but it will change the taste. I have tried many butter tarts while visiting Canada and I have never found one comparable in taste to my mom’s.
- Mom’s pastry (recipe follows)
- ½ cup brown sugar
- ¼ cup syrup (Use golden syrup, Cost-Plus has great stuff imported from England or Scotland).
- 3 tbsp. butter
- 1 egg beaten well
- ½ tsp vanilla
- Pinch of salt
- 1 ½ tsp white vinegar
- 1/3 or ½ cup raisins
Roll out pastry and cut pastry to fit muffin pan. Paper baking cups will help avoid sticking but if not using spray pan with non-stick spray. Cream first 3 ingredients together. Add a little of the beaten egg at a time to creamed mixture while beating then add vanilla, salt and vinegar. Add raisins then spoon mixture into pastry cups.
Bake at 425 degrees for 5 minutes, lower temp to 350 degrees and bake 12 minutes more.
Yields 15-18 tarts
- 5 cups flour
- 1 pound lard
- 1 tsp salt
- ¼ tsp baking powder
- 1 egg
- 2 tsp white vinegar
Mix the above 4 ingredients together in a large bowl, use fork to start then by hand (I use my Cuisinart mixer for the entire recipe and it does a fabulous job).
Beat egg in a measuring cup, add white vinegar, then add water to make ¾ cup.
Add to flour mixture and mix. Mix until lard is almost absorbed. Mixture will be very sticky. Roll into log and cut into 6 even pieces. Wrap in tin foil and freeze for at least 1 day.
Thaw and roll out with lots of flour.