Butter Tarts

Traditionally Canadian.

• Ready In: 35 mins
• Yields: 12 tartlets

Ingredients

• Shells

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon salt
• 4 1⁄2 tablespoons  cold butter, cut into bits
• 2  tablespoons  cold vegetable shortening

• Filling

• 1  large egg, beaten lightly
• 1  teaspoon vanilla
• 1⁄4 cup butter, melted and cooled
• 1  cup  firmly packed brown sugar
• 1  tablespoon distilled white vinegar
• 1⁄4 cup raisins (optional)

Directions

1. Make the shells: In a processor, blend the flour, sugar, salt, butter and shortening until mixture resembles meal; transfer to a bowl and add 2-3 tblsps of ice water, or enough to form dough; knead dough briefly on a floured surface and chill it, wrapped plastic wrap, for 1 hour; roll out dough 3/8 inch thick on a floured surface, cut into rounds with a 4 1/2 inch cutter, and fit the rounds into 1/3 cup muffin tins.
2. Make the filling: In a bowl beat the egg, vanilla and butter until well-combined and stir in brown sugar and vinegar; spoon filling into shells and bake in a preheated 400F (205C) oven for 15 minutes; let cool 5 minutes; carefully remove from tins and let cool completely.(filling will be thin and runny while hot but will firm up as it cools).
3. Note: Many like raisins in their butter tarts (I don't); if you are one of them, add 1/4 cup raisins to the filling mixture.