Butter Tarts

We've just returned from a Roadtrip to Canada

And the Culinary Find wasButter Tarts
AKA, Sand Tarts ... Yum ... Sold just about everywhere
Bakery, Gas Stations, Grocery Stores, Donut Shops
I'd be supprised if Canadian Tire wasn't also selling Butter Tarts.

Description, Think Pecan Pie minus the Nuts
Typical 3 inch shortbread tart shell, filling of a usual
pecan pie, sugar, butter, Eggs to bind it together, and a
few scant golden raisins.

The Grocery Store had a 8 foot display table of these, made by three different bakers, and the Butter Tarts with Nuts looked alot like
Pecan Pie tarts
Good Stuff, but never seen this side of the border

http://cheftochef.net/r/6/A06584.shtml
or
http://recipeview.com/Bakery/Bakery176.htm

I became addicted to butter tarts several years ago when I started attending the Toronto International Film Festival with my wife: over the course of a 10-day festival, I usually end up eating a couple dozen of them. However, they're not unheard of on this side of the border: I have a terrific recipe for them from King Arthur Flour!

As a Canadian-American, butter tarts are one of my fondest childhood memories. They're labor intensive, so we don't get them too often. Do you want the recipe?

Sorry I was tarty ... Ok, Gimme your Mom's Recipe

Oh, what a groaner! Here it is:

3 Tablespoons butter

1 cup golden brown sugar, lightly packed

1 egg

1/2 teaspoon salt

1/2 cup raisins

1/4 cup chopped walnuts

1/2 Teaspoon vanilla

Your favorite pie pastry (or see below)

Roll out pastry and cut into rounds. Line small or mini muffin tins with pastry rounds. Prick bottoms lightly with a fork.

Cream butter until soft. Gradually blend in brown sugar and cream thoroughly.

Lightly beat egg in a seperate bowl. Add eggs to creamed butter-sugar a little at a time, beating well after each addition.

Stir in the rest of the ingredients.

Put about a tablespoon of filling into each tart shell.

Bake at 375 degrees until pastry is nicely browned, about 15-20 minutes.

Pastry: 1 pound Crisco, 5 cups flour, 1 tsp baking powder, 1 tsp. salt, 1 egg, 1 Tbsp. vinegar, ice water. Cut together 1st 5 ingredients. Break egg into measuring cup. Add vinegar to measuring cup. Add ice water to fill to 1 cup. Mix into flour mixture. Chill 30 minutes. Roll out as needed. Makes about 6 pie crusts (freezes well).

Or if you're feeling lazy (not quite as good, but still excellent)

BUTTER TART PAN SQUARES

(crust)

1/2 cup butter

1 cup flour

2 Tbsp sugar

(filling)

2 eggs

1 1/4 cup brown sugar

3 Tbsp flour

1/2 Teaspoon baking powder

1 tsp. vanilla

1/2 cup chopped walnuts

1/3 cup raisins

Mix together butter, 1 cup flour, and sugar. Press into a 9" square pan. Bake for 15 minutes.

Mix together eggs, brown sugar, 3 Tablespoons flour, baking powder, walnuts and raisins. Pour over cookie crust and spread evenly.

Bake 20-30 minutes until golden brown and "crusty" (sorry...it's hard to describe. I just know when it looks done), Cool and cut inot squares.