"CANADIAN BUTTER TARTS OF GRANDMA BROWNS" BY FREDA

Provided by FREDA GABLE

Categories Pies

Time 1h5m

Number Of Ingredients 16

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PASTRY FOR DOUBLE CRUST 9
FILLING:
1 C raisins
1/2 C butter (do not use margarine)
1 C brn sgr, packed
1 C karo corn syrup ( grease cup before measuring)
1/2 tsp salt
2 large eggs, beaten lightly
1 1/2 tsp vanilla extract (please no imitation)
PASTRY: . .OR, . . Y0U CAN CHEAT AND USE STORE BOUGHT
2 C flour
1 C shortening or lard
1 tsp salt
1 egg
1 Tbs vinegar
2 Tbs cold water, a bit more if needed

Steps:

1. PASTRY: 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.
2. in 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.
3. use wide mouth jar lid as cutter, or Cut 4" rounds of pastry dough and line tart pan or Muffin tins. Preheat Oven @ 400
4. FILLING: 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.
5. Stir in Eggs, & vanilla.
6. Spoon filling into tart shells, filling 2/3 full.
7. Bake: 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.
8. HINT: 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.