Canadian Butter Tarts Best Dishes

Saturday, March 3, 2012

Canadian Butter Tarts

"This recipe is adapted by Valerie Hatfield-Ringrose from the exceptional of several recipes, plus her own additions. It has been made and perfected generally over the years. The muffins are the traditional runny kind, one of the few real Canadian concoctions."

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut inside the shortening to make pea-length pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now entire. Put it into a plastic bag or wrap it up and refrigerate for as a minimum 15 mins.
Roll the dough between sheets of waxed paper. Cut the shells the use of a massive glass or your smallest pot. You ought to have about 12 shells whilst finished. Put these shells into a greased muffin or tart pan.
Preheat oven to 350 levels F (175 levels C)
Put walnuts and coconut on baking pan and roast for five-10 minutes, till brown. Remove from oven and set temperature to 450 stages F (230 tiers C).
Fill the lowest of every tart shell with approximately 10 raisins each.
Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour aggregate into tart shells, filling 2/3 full and no extra.
Bake in 450 ranges F (230 stages C) oven for 10-12 minutes or until golden brown. Let cool earlier than trying to remove. Makes 12 brownies.

Notes :

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