"canadian butter tarts of grandma browns" by freda
(1 rating)
This was my Grandmothers favorite Recipe. She was French Canadian, and as many know everything is better in Canada, Just ask any Canadian. I happened to manage to get her recipe. I have to say these are the Best I have ever eaten. I'll bet any one they cannot eat just one! . . they just dissappear. Please; Don't let all the instructions scare you from making these, they are very easy, and worth every step!
(1 rating)
yield
serving(s)
prep time
45 Min
cook time
20 Min
method
Bake
Ingredients For "canadian butter tarts of grandma browns" by freda
- PASTRY FOR DOUBLE CRUST 9
- FILLING:
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1 Craisins
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1/2 Cbutter (do not use margarine)
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1 Cbrn sgr, packed
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1 Ckaro corn syrup ( grease cup before measuring)
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1/2 tspsalt
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2 lgeggs, beaten lightly
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1 1/2tsp vanilla extract (please no imitation)
- PASTRY: . .OR, . . Y0U CAN CHEAT AND USE STORE BOUGHT
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2 Cflour
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1 Cshortening or lard
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1 tspsalt
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1egg
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1 Tbsvinegar
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2 Tbscold water, a bit more if needed
How To Make "canadian butter tarts of grandma browns" by freda
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1PASTRY: cheat and use refer store bought, or make your favorite, or this one. Blend Shortening/Lard and flour with pastry cutter, till you have created a uniform crumbly texture, about the size of peas.
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2in seperate bowl; mix egg, vinegar, & col water. Add to Shortening and flour mixture. Mix ONLY til mixed,. . "NO MORE". NOTE: This is the Key t a tender crust. DO NOT OVER HANDLE THE DOUGH! Roll into ball of dough. Place in freezer 10-15 min to chill. Roll out on lightly floured surface about the thickness of a CD case.
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3use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins. Preheat Oven @ 400
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4FILLING: In Heavy saucepan, combine raisins,butter, sugar, syrup, & salt, over low heat til butter is melted and sugar is disolved. Do not let mixture get too hot. NOTE: Only heat to WARM stage. Remove from Heat. -
5Stir in Eggs, & vanilla.
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6Spoon filling into tart shells, filling 2/3 full.
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7Bake: 400 for 15 min. Reduce heat to 350 and bake 5 more minutes, or until pastry is a golden brown. DO NOT OVER BAKE DO NOT let filling bubble over or you will have trouble geting your tarts out of the pan. Cool 15 min before removing from pan.
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8HINT: centers will be slightly runny, but not too runny, so every bite you take will ooze down your chin, and these crusts flakey.I like runny--the type the dribbes when you bite into one. if you like your more firm, bake a full 20 min.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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