Ingredients:

• 2 cups (500 ml) all-purpose flour
• 3/4 tsp (4 ml) salt
• 1 cup (250 ml) shortening
• 4 tbsp (60 ml) ice water

Direction:

Prepare pastry.  Roll out thinly on lightly floured surface.  Cut
into rounds with 4 inch (10 cm) cutter.  Fit into medium-sized
muffin cups.

Ingredients:

• 1/2 cup (125 ml) lightly packed brown sugar
• 1/2 cup (125 ml) corn syrup
• 1/4 cup (50 ml)  butter or golden flavour Crisco Shortening
• 1 egg
• 1 tsp (5 ml) vanilla
• 1/4 tsp (1 ml) salt
• 3/4 cup (175 ml) raisins

 

 
 

Direction:

Combine all filling ingredients except raisins.  Mix well.

Put raisons into pastry shells, dividing evenly.  Fill 2/3 full
with syrup mixture.  Bake on bottom shelf of oven at 425 degrees
F (220 degrees C) for 12 to 15 minutes.  Filling will be runny if
baked at lesser time, and jelly-like if baked at longer time.
Don't overbake!  Underbaking makes them runnier.  Cool on wire
rack, then remove from pans.

Makes approximately 12 tarts.

Maple tarts: Replace corn syrup with maple syrup and use walnuts
instead of raisins.