Similar to Nanaimo Bars, I firmly believe these treats are how Canadians survive the winter! Rich, sweet, and buttery. Very similar to pecan pie (my love...). A little tricky to make, especially with the pastry.
The ingredients are here and pictures of the process are below.
Ingredients:
Crust:
2 ¼ cups flour pastry flour
1 tbsp brown sugar
½ tsp salt
1/4 cup shortening, Very cold and cut in cubes/pieces
3/4 cup(12 Tbsp.) unsalted butter, very cold and cut in cubes
5-6 tbsp ice water approximately, enough to bring the dough together
Filling:
1/2 cup + 2 Tbsp. packed light brown sugar
1/2 cup + 2 Tbsp. dark/golden corn syrup
6 Tbsp. butter, melted
1 large egg + 1 egg yolk
1 1/2 tsp vanilla extract
1/4 tsp salt
½ cup raisins or chopped pecans, walnuts etc. (optional)
Directions:
For the pastry, combine the flour, brown sugar and salt. Then add in shortening and butter. Use your fingers or a pastry cutter to quickly squeeze the butter and shortening into smaller pieces (pea sized or smaller).
Then add the ice cold water, 2 Tbsp. at a time, mixing after each addition until the dough can stick to itself in a mass.
Separate the dough in half and shape each half into a disk. Wrap and refrigerate the dough for 1 hour.
Preheat the oven to 400°F. Place an oven rack on the second to lowest position.
Once chilled, roll out onto a floured surface until 4 mm thick (3/16 inch) quickly. Use a 4 or 4 1/2 inch round cutter to cut circles and shape them into the muffin pan. This is tricky so try to work quickly but patiently. If the dough gets too warm and sticky, cover and stick it back in the refrigerator for 15 minutes or so.
There will be leftover pie crust, you can lightly coat it in butter and cinnamon sugar and bake until it's golden (a great snack!). This is what my great grandmother would do.
When all the cupcake pan wells are filled, cover the pan and stick it in the freezer.
Make the filling: combine all the filling ingredients (except the raisins/nuts) and whisk until well combined.
If using raisins/nuts, place them in a single layer on the bottom of the pie crusts. Spoon in about 1-2 Tbsp. of filling into each crust.
Bake for 12-20 minutes on the second lowest oven rack. The bottom and tops should be golden but not dark. If they get too dark, adjust the oven temperature or rack position.
Cool completely. Refrigeration makes the filling more firm.
12 servings.
Before mixing the butter and shortening into the flour, salt, and sugar mixture.
After mixing the butter and shortening into the flour, salt, and sugar mixture.
After adding and mixing in ~6 Tbsp. water and smooshing the dough into a mass.
Cover and refrigerate the dough for 1 hour.
Before rolling out the chilled dough.
After rolling out the pie crust. Now to cut and shape it into the cupcake pan.
Shaped into the muffin tins! Not the prettiest but I could care less at this point!
Chill the crusts while making the filling.
Before mixing the filling ingredients together.
After mixing the filling ingredients together.
After filling the chilled crust with filling (and some with nuts). Before baking!
The original recipe, which I modified, is from: https://www.rockrecipes.com/best-classic-canadian-butter-tarts/
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