Butter Tarts

Ingredients · for 12 (scales to your household)

• 2 1/4 cup pastry flour (or all-purpose) $0.64
• 1 tbsp brown sugar $0.05
• 1/2 tsp salt $0.03
• 1/2 cup shortening $0.65
• 1/2 cup butter $1.71
• 6 tbsp ice water $0.00
• 1/2 cup brown sugar $0.46
• 1/2 cup corn syrup $1.12
• 1/4 cup butter $0.85
• 1 egg $0.40
• 1 tsp vanilla extract $0.10
• 1/4 tsp salt $0.01
• 1/2 cup raisins $0.75

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Make the pastry: pulse the cold butter and shortening into the flour, brown sugar and salt (food processor or by hand) until the fat is in pea-sized pieces.
2. Sprinkle the ice water over and toss with a fork just until the dough holds together — do not overwork it. Form into two 1-inch-thick rounds, wrap and chill about 30 minutes.
3. Roll out on a floured surface and cut into rounds with a 4-inch cutter. Fit into a muffin tin and chill while you make the filling — cold pastry going into a hot oven bakes flakier.
4. For the filling, combine the brown sugar, corn syrup, melted butter, egg, vanilla and salt. Mix well.
5. Sprinkle a single layer of raisins into the bottom of each pastry cup, then fill about two-thirds full with the syrup mixture.
6. Bake on the bottom rack at 425°F (220°C) for 12 to 15 minutes, until the pastry is golden and the filling is bubbling.
7. Cool completely on a wire rack before removing the tarts from the pan.

Per serving