Mrs. Pink's Blurty

(talk to me)

Subject:	Oh to be Canadian...
Time:	8:04 pm.
Mood:	proud.

This year marks a first in the blogging world for a gathering of Canadians. And what better way to do it than with Canada Day just around the corner?

Being Chinese, I've never paid a great amount of attention to what specifically constituted "Canadian foods" as a child. But I do have my faves. One of which is an all around hands-down favourite: Butter Tarts.

The filling sweet as nectar with plump juicy raisins in a wonderfully golden crust. Store-bought butter tarts are good for a quick bite if you buy the 'old fashioned' kind with the thick and rustic crust, but as always, homemade is so much more appealing to the senses.

So here's to my favourite Canadian treat, sweet, just like us.
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P.S. -- I'm sorry to say, I did cheat a little bit by using a box of store bought tart shells, but it still tasted just as good.

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Butter Tarts Yield:12

Crust
1 1/4 cup all purpose flour
1/2 cup cocoa
1/4 tsp salt
1/4 cup cold butter, cubed
1/4 cup shortening, cubed
1 egg, yolk
1 tsp vinegar
ice water

Filling
1/2 cup packed brown sugar
1/2 cup corn syrup
1 egg
2 tbsp butter, softened
1 tsp vinegar
1 pinch salt
1/4 cup raisins

Directions:
1.Preheat oven to 450 degrees F (230 degrees C).
2.In large bowl, mix together flour, cocoa powder and salt.
3.With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces.
4.In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL).
5.Gradually sprinkle egg mixture over flour mixture, stirring briskly with fork until pastry holds together.
6.Press into disc; wrap in plastic wrap.
7.Refrigerate for at least 1 hour or until chilled or for up to 3 days.

Filling
1.In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter, vinegar and salt.
2.Set aside.
3.On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness.
4.Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps once if necessary.
5.Fit circles into 2 3/4- x 1 1/4-inch (7 x 3 ) muffin cups.
6.Divide raisins among pastry shells.
7.Spoon in filling until three-quarters full.
8.Bake in bottom third of oven for about 12 minutes or until filling is puffed and bubbly and pastry is golden.
9.Let stand on rack for 1 minute.
10.Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.