Prep 30 mins
Cook 20 mins
Some claim butter tarts to be the only true Canadian dish, although others imply that they have a Scottish heritage. Although these tarts are as rich and gooey as they should be, they’re a little less sweet than most.
- 5 cups all-purpose flour
- 1⁄4 cup brown sugar
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups lard, cold
- 1 egg
- 2 tablespoons vinegar
- ice water
- 3 cups brown sugar
- 1 cup unsalted butter, melted
- 2 teaspoons vanilla
- 3 eggs
- 3⁄4 cup fresh breadcrumb
- 1 cup cream
- 1 cup raisins
- Preheat oven to 400°F.
- To prepare the pastry, combine the flour, brown sugar, baking powder and salt.
- Add half the lard to the flour mixture. Using a pastry cutter or 2 knives, blend in until the pastry has the consistency of cornmeal. Add the remaining lard and blend until the pastry is the consistency of coarse breadcrumbs. Do not overwork the pastry.
- Mix the egg with the vinegar in a 1 cup measuring cup. Fill the cup with ice cold water. Drizzle the mixture (egg, vinegar and ice water) over the flour mixture and stir lightly until the dough is evenly moistened.
- To prepare the filling, combine the brown sugar, butter, vanilla and eggs.
- Soak the breadcrumbs in the cream and add to the sugar mixture.
- Roll out the pastry and line the tart pans. Place a few raisins in each tart.
- Fill each tart 3/4 full with the filling. Bake for 20 minutes. Makes 30 tarts.
- Recipe from Dew Drop Inn, Virgil, Ontario.