best ever butter tart

Butter tarts are (that bit of dessert on the plate in the post below that is not fruit or yogurt or cheese or eggs) the most decadent of Canada's National Treasures. The act of eating one is almost a patriotic duty. As is the annual search for the best butter tart recipes and the inevitable arguments that follow. There are many subtle variations of this beloved dessert but by far the most contentious difference, beyond the amount of gooeiness, is the addition of raisins or pecans or walnuts. Sort of the same argument that exists with banana bread. I personally do not bake, butter tarts or any other desserts - preferring to buy mine and not having to deal with the ensuing cleanup. That may seem lazy to some, but I will happily drive to Dee's Bakery which makes "butter tarts to die for". Check out her website and see for yourself. You can place an order and people from as far away as Australia and England apparently do! Because these are only in Canada. Pity.

Or you could try this recipe I stole from the ever respected Marion Kane.

from CBC website
Q Food Sleuth Marion Kane tracks down one of Canada's most popular desserts and offers this recipe for the best ever butter tart.
Adapted from The Complete Canadian Living Cookbook (Random House), this produces the best homemade butter tart I've tried: flaky, melt-in-the mouth pastry with a gooey but not too runny filling. And they're a cinch to make. - Marion Kane

Use proper baking method for dry ingredients: measuring scoops or spoons and a knife to slice off the top, not a measuring cup. You can make dough in a food processor instead of by hand. I found a 28-oz/796-mL can works perfectly for cutting it into rounds. Add raisins or coarsely chopped pecans, if desired. (Violet has tasted butter tarts with dried cranberries instead of raisins, interesting added flavour)

1½ cups all-purpose flour
Pinch of salt¼ cup cold butter, cubed
¼ cup cold lard or vegetable shortening, cubed
I large egg yolk
I tsp white vinegar
¼ cup ice-cold water

Filling:
½ cup packed dark brown sugar
½ cup maple (or golden corn) syrup
1 large egg
1 tsp vanilla
1 tsp lemon juice
2 tbsp softened butter
Pinch of salt
¼ to ½ cup raisins
Preheat oven to 375F.

For dough, combine flour and salt in large bowl. Using old-fashioned wire pastry cutter or two knives, cut in butter and lard until mixture resembles coarse crumbs. Using fork, stir in egg yolk, lemon and water until dough holds together. Wrap; refrigerate at least 1 hour.

If using raisins, plump them up by covering with boiling water while preparing the rest of the filling.

For filling, vigorously whisk together all ingredients except raisins in medium bowl until combined. (This can be done in food processor.)

Roll out dough on lightly floured surface until fairly but not too thin. Using 4" round cookie cutter or empty 28-oz can, cut into 12 rounds to fit 3" cups of muffin tin. Divide raisins between each pastry shell; spoon on filling.

Bake in oven 15 to 18 minutes or until pastry is golden brown. Cool in pan about 2 minutes. Run knife or small metal spatula around edge of each tart; transfer to wire rack to cool completely.

Makes 12 butter tarts.

Eat with care ... and remember it is always better to share!