Butter Tart
Butter tarts are one of the most common desserts in Canada, and this version comes from a century-old family recipe in rural North Western Ontario. A hot-water shortening pastry holds a sweet filling of brown sugar, corn syrup and currants, with walnuts for crunch. A splash of vinegar cuts the sweetness. Bake them until the tops froth and turn crisp, or pull them early for a runnier, gooier centre.
Instructions
Beat the shortening, butter and hot water together until the mixture is creamy.
While the mixture is still warm, sift in the flour, baking powder and salt. Mix gently until a dough forms, and shape it into a large ball without kneading it.
Split the dough into two equal portions and chill them for 20 to 40 minutes. Then divide the dough into two dozen equal balls and roll each one into a flat disc. Heat the oven to 350°F (175°C).
Beat the eggs well, then add the brown sugar, corn syrup and melted butter and beat again. Stir in the currants, walnuts, vinegar, salt and vanilla, mixing vigorously.
Dust small tartlet pans with a little cornmeal, or count out 24 cupcake papers. Fit each pastry disc into a pan, or into a paper set inside the pan.
Fill each shell about two thirds full with the filling. Bake for about 20 minutes, until the pastry is light brown, then remove from the oven and let the tarts cool.
For runnier tarts, bake for 15 to 17 minutes instead. If you bake in batches, keep the filling cool and keep stirring it, so later batches froth and form the same crisp, cream-coloured top.
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