Butter Tarts recipe

Ingredients:

• 2 ¼ cups all-purpose flour (because every butter tart adventure starts with a sturdy foundation)
• ½ tsp salt (a sprinkle of winter for these little Canadians)
• ½ cup shortening (cold and cubed, like little bricks ready to be broken down)
• ½ cup unsalted butter (also cold and cubed, because butter tarts are all about teamwork)
• 6 tbsp ice water (just enough to bring everything together, don’t get carried away or your tarts will become a soggy mess)
• 2 eggs (large and in charge of creating that rich, custardy filling)
• 1 cup packed brown sugar (because Canadians love their maple, and brown sugar is its delicious best friend)
• ½ cup pure maple syrup (real maple syrup is a must, folks. No pancake syrup imposters allowed!)
• ½ cup raisins (optional, but they add a touch of juicy sweetness that some folks find delightful)
• 1 tsp vanilla extract (because even butter tarts appreciate a hint of sophistication)
• 1/4 tsp ground cinnamon (a warm hug for your taste buds)

Instructions:

1. The Pastry Playoff: In a large bowl, whisk together your flour and salt. Be careful not to inhale any flour clouds – nobody wants to be a human croissant. Now comes the fun part – cutting in the cold butter and shortening. Use a pastry cutter (or two forks in a pinch) to smash those cubes into flat flakes. You want a crumbly mixture, like coarse beach sand. Don’t overwork it, or your pastry will end up tough (and nobody likes a tough butter tart).
2. The Great Water Wall: Slowly drizzle in the ice water, tossing the dough with a fork after each addition. Stop adding water once the dough starts to come together in a shaggy ball. Remember, it’s better to have a slightly dry dough than a wet one. You can always add a little more water if needed, but you can’t take it away!
3. Dough Disco: Shape your dough into two discs, wrap them in plastic wrap, and send them on a chilling adventure to the fridge for at least 30 minutes. Think of it as the dough getting its beauty sleep before its grand transformation.
4. Prepping the Filling Party: While your dough chills, let’s get that filling ready to party! In another bowl, whisk together your eggs, brown sugar, maple syrup, raisins (if you’re using them), vanilla extract, and cinnamon. You basically just created a sticky, sweet symphony that will soon be the heart of your butter tarts.
5. Rolling Out the Welcome Mat: Preheat your oven to 325°F and grab your rolling pin. On a lightly floured surface, roll out one disc of dough at a time. Don’t worry about perfection, just aim for a circle about 1/8 inch thick. Think of it as creating a warm blanket for your delicious filling.
6. Tart Time!: Cut out circles of dough using a cookie cutter (or a drinking glass in a pinch). Gently press the dough circles into muffin tins. Fill each tart shell with about 2 tablespoons of that glorious filling you made earlier. Don’t overfill, or you’ll have a sticky situation on your hands (literally).
7. The Golden Bake-Off: Bake your butter tarts for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly and set. The aroma will fill your kitchen with pure Canadian goodness (and might make your neighbors jealous).
8. The Grand Finale: Let your tarts cool slightly in the pan before transferring them to a wire rack to cool completely. Then, the moment you’ve been waiting for – devour them! Enjoy them warm or at room temperature, with a cup of tea or coffee for the ultimate Canadian comfort food experience. Remember, butter tarts are best shared with friends and family (or at least that’s what Canadians would say, but we won’t judge if you keep them all to yourself. We understand).