North and South unite with a butter tart delight.
Can-Am Butter Tarts
The Pastry Dough
- 2 1/2 cups all purpose flour
- 1/2 lb. lard
- 1/2 tsp. salt
- 1/2 cup cold water put an ice cube in it
- 1/2 cup raisins plumped in hot water
- 2 large eggs
- 1/2 cup butter softened
- 2 cups light brown sugar
- 2 tbsp. white vinegar
- 4 tbsp. corn syrup
- 1 tsp. vanilla extract
- 3/4 cup chopped pecans
The Pastry Dough
In a medium sized mixing bowl combine flour and salt. Slice the lard into thin pieces and place on top of the flour. Use a pastry cutter to cut the lard into the flour until it gets lumpy. Gradually sprinkle in the cold water and blend together with the pastry cutter.
Dust your hands well with flour an make a ball out of 1/2 the dough. Flatten it out a little and place on a lightly floured surface.
Lightly flour a rolling pin and begin to roll the dough from the middle out toward the edges. Roll out the dough to about 1/8" thickness.
Prepare 2 3x4 muffin pans with cooking spray. Use a round cutter (4" diameter) to cut the tart shells. The top off my old lantern flashlight works for me.
Continue to roll out and cut the dough until all the muffin pans are filled.
Preheat oven to 375°F. In a medium sized mixing bowl beat the eggs and then whisk in the butter, vanilla, and brown sugar. Add the corn syrup and vinegar and whisk until fully blended. Finally stir in the raisins and pecans.
Use a gravy ladle or spoon and divide the mixture evenly into the tart shells. Bake the tarts for 12 to 14 minutes or until they begin to bubble and brown.
This recipe is a marriage of the original butter tart which hails from Ontario, Canada and the pecan pie which of course comes from the South.