Canadian Butter Tarts Best Dishes

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Canadian Butter Tarts

"This recipe is adapted by Valerie Hatfield-Ringrose from the first-rate of several recipes, plus her very own additions. It has been made and perfected frequently through the years. The brownies are the conventional runny kind, one of the few proper Canadian concoctions."

Ingredients :

2 cups all-motive flour
1 cup shortening
1/2 teaspoon salt
5 tablespoons ice water
1 cup packed brown sugar
1 egg
1/2 tablespoon butter
1/2 teaspoon vanilla extract
1 tablespoon hot water
half cup flaked coconut
1/2 cup chopped walnuts
half cup raisins

Instructions :

Prep :	Cook : 12M	Ready in :

Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut within the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it right into a plastic bag or wrap it up and refrigerate for as a minimum 15 mins.
Roll the dough among two sheets of waxed paper. Cut the shells the usage of a big glass or your smallest pot. You should have approximately 12 shells when completed. Put those shells right into a greased muffin or tart pan.
Preheat oven to 350 levels F (175 degrees C)
Put walnuts and coconut on baking pan and roast for 5-10 mins, until brown. Remove from oven and set temperature to 450 ranges F (230 levels C).
Fill the lowest of each tart shell with about 10 raisins every.
Whisk collectively sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour combination into tart shells, filling 2/3 full and no greater.
Bake in 450 levels F (230 levels C) oven for 10-12 minutes or until golden brown. Let cool earlier than trying to remove. Makes 12 tarts.

Notes :

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