Canadian Butter Tarts

• Pastry
• 2 cups Flour
• 1 cup Shortening
• 1/2 teaspoon Salt
• 1 Egg
• 1 tablespoon Vinegar
• 2 tablespoons Cold Water
• Filling
• 1 Egg
• 1/2 cup Brown Sugar
• 1/2 cup Corn Syrup
• 1 tablespoon Melted Butter
• 1 teaspoon Vanilla
• 1 cup Raisins, optional or can be replaced with chopped pecans or walnuts

1. Pastry:rnrnBlend the shortening and the flour with a pastry cutter, or two knives, until you've created a uniform mixture that is crumbly and about the size of frozen peas.rnrnIn a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.rnrnMix all ingredients together, but only until just mixed and no more.rnrnThe key to flaky pastry is not to overhandle the dough.rnrnFor ease of handling, make a ball of the dough, wrap in cellophane and place in freezer for 10-15 mins. Roll out dough onto floured surface to about the thickness of a CD case.rnrnUsing either a cookie cutter or something like a jar lid, cut out circles from the dough. Press dough circles into a muffin pan.
2. Filling:rnrnIn another bowl, mix well corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins.rnrnSpoon filling into pastry shell to just below the rim.rnrnBake at 400 for about 10 mins until golden brown.rnrnMakes about a dozen tarts.

pastry, flour, shortening, salt, egg, vinegar, water, filling, egg, brown sugar, syrup, butter, vanilla, raisins

Taken from food52.com/recipes/29404-canadian-butter-tarts (may not work)