Thursday, October 27, 2011

Butter Tarts

These are a classic of Canadian cuisine.  I can remember getting excited when I'd visit Grandma and she'd pull some of these out for us to eat.  One bite and you'll be sold on them.

Yield: 24


  • Tart Shells
    • 2 1/2 cups flour
    • 1 tsp salt
    • 2 tbsp sugar
    • 1 cup cold butter
    • 1/4 cup cold water
  • Filling
    • 2 1/4 cups packed brown sugar
    • 3 eggs
    • 3/4 cup butter, softened
    • 3 cups raisins
    • 3 tbsp heavy whipping cream
    • 1/2 cup diced walnuts
    • (optional) 1/4 tsp irish cream extract


  1. Place the flour, salt, and sugar in a food processor and pulse together.  Add the butter and process until it resembles a crumbly meal.  Add the water through the feed tube while processing.
  2. Remove the dough from the processor and turn on a lightly floured surface.  Group into a ball, flatten, and then store in the refrigerator for 30-45 minutes.
  3. Roll the dough onto a floured surface.  Cut 24 4-inch circles from the dough.  Place each in a muffin tin, being careful to avoid air pockets underneath.  Press to smooth.
  4. For the filling, cream the brown sugar, eggs, and butter.  Add the remaining ingredients and mix well.  Fill each tart shell 3/4 full (you should have have just enough).
  5. Bake at 325°F for 20-25 minutes.  Watch them closely -- they can burn quickly.
  6. Cool on a wire rack.  Store in the refrigerator.

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