Celebrate Canada with a favourite Canadian dessert.
 


Butter Tarts
 
Pastry:
2 1/3 cups all-purpose flour
4 tsp granulated sugar
1 tsp salt
1 cup cool unsalted butter, cut into small pieces
1 large egg
2 tbsp cold tap water
 
Put the flour, sugar and salt into a food processor and pulse a few times to combine. Add the butter and pulse just until mixture looks crumbly. Mix the egg and the water together then, with the processor running, add through the feed tube and stop as soon as dough comes together.
 
Turn out onto the counter or a board, divide dough into two equal pieces, roll each into a log and wrap tightly with plastic wrap. Chill for at least 30 mins.
 
Filling:
3/4 cup dark brown sugar, packed
3/4 cup corn syrup
1/2 cup unsalted butter
2 eggs, room temperature
1 tsp white vinegar
1 tsp vanilla extract
1/2 cup golden raisins
 
Pull the pie dough from the refrigerator a few minutes before rolling. Preheat the oven to 400°F (200°C) on Convection and lightly grease a 12-cup muffin tin or 24-cup mini muffin tin.
 
Lightly dust a work surface with flour and unwrap the pastry logs. Divide each log into six (or 12 for minis) pieces. Roll each piece to about ¼ inch (6 mm) in thickness, cut with a 5-inch (12 cm) (smaller for minis) round cutter and line each muffin cup with a piece of dough (the tart shells should come up about ½ inch/1 cm higher than the edge of the muffin cup). You can re-roll the dough once without making it tough so save the scraps.
 
Chill the lined muffin tin while preparing the filling.
 
In a bowl, whisk the sugar, corn syrup, and butter together by hand until combined. Whisk in the eggs, then vinegar and vanilla. Sprinkle a few raisins in the bottom of each muffin cup and pour the mixture over the raisins.
 
Bake the tarts for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking until the filling starts to dome, about 20 more minutes. Cool the tarts to room temperature in the tin, then gently rotate them to loosen them. Chill the tarts in the tin before removing them onto a serving plate. The tarts will keep in the refrigerator for up to 5 days.