nana's butter tarts

It wasn’t until a few years ago that my mind told my hands that we can now bake. I was always curious and able in the kitchen when it came to savoury dishes. When it came to baking I fell flat on my face. Total failure. EVERY. SINGLE. TIME. This pastry recipe brought me my baking epiphany and confidence to enter the world of baking with slow patience and optimism.

I share this recipe with you as it’s one of the things I remember about my Nana so vividly.
It is the comfort in dark moments, my security blanket into the world of baking, for which she was a master.

PASTRY

1 c. flour
1 tbsp. sugar
7 tbsp. salted butter*
* see this as a 2 birds 1 stone situation… but if you use unsalted butter you can add 1/2 tsp.salt .
1 egg

Place flour and sugar in bowl.

With pastry cutter, cut butter into flour mixture.

In centre make a well (clear area in centre) and add egg. Mix egg with fork and blend ingredients together working from inside out.

Once coarsely mixed together, spread light flour on working surface and knead dough until completely blended (approx. 4-5 minute by hand.) Flatten into a disc. Place in fridge.

Once dough has been in fridge for at least an hour roll out on floured surface.

Cut with 2” circular cookie cutter and place into mini muffin baking sheet. Place in fridge.

MIXTURE

1 c. raisins
2 tbsp. butter
(I chop this into very small pieces so that it melts faster. Don’t make the raisins do any extra work)
1 c. brown sugar
1 egg, well beaten
1 tsp. vanilla

Place brown sugar, vanilla, and egg into a small pan. Mix to combine. Set aside.

Let 1 cup of raisins soak in boiling water for 5-10 minutes. Drain and immediately add to ingredients. The warmth of the raisins melt the sugar and butter.

Once melted get you baking sheet out from fridge.

Fill tart shells until 3/4 full. I make sure to get some raisins and sauce in each one.

Place in 400˚ oven for 12-15 minutes or until the pastry is golden brown on edge.