Friday, 19 October 2012

Canadian Butter Tarts


Original recipe makes 12 tarts

  1. 2 cups all-purpose flour
  2. 1 cup shortening
  3. 1/2 teaspoon salt
  4. 5 tablespoons ice water
  5. 1 cup packed brown sugar
  6. 1 egg
  7. 1/2 tablespoon butter
  8. 1/2 teaspoon vanilla extract
  9. 1 tablespoon hot water
  10. 1/2 cup flaked coconut
  11. 1/2 cup chopped walnuts
  12. 1/2 cup raisins


1. Complete a cup with ice and water. Look the flour and sodium into a dish. Cut in the reducing to make pea-size items. Add the tbsps of ice water from the cup until money maintains together. Form the money into a basketball. The money is now complete. Put it into a plastic material bag or cover it up and chill for at least 15 moments.

2. Roll the money between two linens of wax document. Cut the seashells using a large cup or your tiniest pot. You should have about 12 seashells when completed. Put these seashells into a oiled muffin or sour pan.

3. Preheat range to 350 levels F (175 levels C)

4. Put peanuts and grape on cooking pan and cook for 5-10 moments, until darkie  Eliminate from range and set heat range to 450 levels F (230 levels C).

5. Fill the end of each sour spends with about 10 raisins each.

6. Whisk together glucose, egg, butter, vanilla flavor and hot water. Add grape and peanuts. Add combination into sour seashells, stuffing 2/3 full and no more.

7. Bake in 450 levels F (230 levels C) range for 10-12 moments or until fantastic darkie  Let awesome before trying to eliminate. Make 12 desserts.           


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