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 BBS: The GWE BBS [ASV/CIN]
Date: 03-14-34 (29 19)             Number: 382
From: ZABETH #35 @15465*3          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Butter Tarts                   Conf: (37) Home Cooki
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This is a recipe I clipped out of the Montreal Gazette, and haven't had a 

chance to try yet.

Butter Tarts
Pastry:
2 cups (500 mL) all-purpose flour
1 tsp. (5 mL) salt
2/3 cup (150 mL) shortening
5 to 7 tbsps. (75 to 105 mL) cold water
   Sift the flour and salt together.  cut in the shortening with a pastry 

cutter or two knives.  Add the water, one tablespoon (15 mL) at a time, until 

the mixture holds together.
   Refrigerate the dough for half an hour.  Remove it from the fridge and let 

it sit on the counter for 15 minutes.  Roll out the dough on a lightly floured 

surface.  Cut out 12 four inch (10 cm) rounds.  Press into lightly greased 

tart tins.

Filling:
3/4 cup (175 mL) brown sugar
1 egg
1/4 cup (50 mL) corn syrup
2 tbsp (30 mL) butter, melted
1 tsp (5 mL) vanilla
pinch salt
1/2 cup (125 mL) raisins
   Stir all ingredients EXCEPT raisins together in a large bowl until well 

mixed.  Add raisins and continue to stir.
   Fill tart shells.  Bake in the bottom third of your oven at 450 degrees F. 

(230 degrees C.), for 12 minutes or until golden brown.
   Makes 12 tarts (and there will be some dough left over after cutting).

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If you try them, let me know how they turn out...