Canadian Butter Tarts Recipe & Flaky Butter Crust Pastry

Ingredients for Canadian Butter Tarts ( This are so awesome and please read notes. Printable recipe link provided as well for these tasty Butter tarts)

Link to the printable Recipe
https://www.canva.com/design/DAFrPN1E...
For the filling for tart shells (double if doing the large muffin pan ones)
1/4 cup butter, softened
1/2 cup brown sugar, lightly packed
1/2 teaspoons salt
1 large egg
1/4 cup dark corn syrup (substitute you can use maple syrup or honey)
1 teaspoon lemon juice
12 Unbaked tart shells

If you want to use raisins in your filling, you want to soak the raisins in some hot water like boil your water and turn it off have your raisins in it and leave them sit for 5 to 10 minutes strain them you don’t have to dry them and then put it in with your Filling mixture.
other options that you can put in your feelings, are pecans or walnuts or you can just leave the filling with nothing in it and have a plane .

Creamed, butter, sugar, and vanilla. BT egg and syrup stare in the raisins and lemon juice if you’re using raisins. Poor into tart shells and bake in appreciated 375°F or 190°C oven for 15 to 20 minutes.

For the pastry for these Canadian Butter Tarts

Traditionally used is a butter crust pastry
This butter crust pastry is very flaky and great for pies or tarts so easy to make.
If you haven't tried a butter crust pasty give this one a go.

1 1/2 cups all purpose flour (164 gr)
1/2 teaspoon salt
1 teaspoon sugar
1/2 cubed up butter or 112 gr ( I cube and freeze butter to help it stay cold)
2 teaspoons vinegar
1/4 cup ice water

In a food processor or you can use a pastry cutter In a food processor, blitz your flour, salt and sugar to combine.
Add your cubed, frozen butter, and blitz it until they’re all broken up into tiny little bits.
Add your vinegar and blitz again.
Then slowly drizzle in your ice, water and blitz until you get the texture of wet sand.
Remove from food processor put onto clingfilm squeeze together and form a rectangle shape cover with cling film and refrigerate for at least a half hour ( I did mine over night).
When ready roll into a large rectangle. then using the cookie cutter are used 9 cm or 3 1/2 inches of a cookie cutter to cut the size for tart shells.
Gently press your pastry into muffin tin or tart shells.
Spoon your filling in each shell 3/4 of the way full. Don’t fill them up to the top because they will bubble over in baking. I left cool completely before serving, because the feeling well set up nicely and they will be perfect

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