Canadian Butter Tarts Recipe

Ingredients
<br>- 2 cups all-purpose flour
<br>- 1 cup shortening
<br>- ½ teaspoon salt
<br>- 5 tablespoons ice water
<br>- 1 cup packed brown sugar
<br>- 1  egg
<br>- ½ tablespoon butter
<br>- ½ teaspoon vanilla extract
<br>- 1 tablespoon hot water
<br>- ½ cup flaked coconut
<br>- ½ cup chopped walnuts
<br>- ½ cup raisins
<br><p></p>Directions
<br>step 1: Fill a cup with ice and water.  Sift the flour and salt into a bowl.  Cut in the shortening to make pea-size pieces.  Add the tablespoons of ice water from the cup until dough holds together.  Form the dough into a ball.  The dough is now complete.  Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
<br>step 2: Roll the dough between two sheets of waxed paper.  Cut the shells using a large glass or your smallest pot.  You should have about 12 shells when finished.  Put these shells into a greased muffin or tart pan.
<br>step 3: Preheat oven to 350 degrees F (175 degrees C)
<br>step 4: Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
<br>step 5: Fill the bottom of each tart shell with about 10 raisins each.
<br>step 6: Whisk together sugar, egg, butter, vanilla and hot water.  Add coconut and walnuts.  Pour mixture into tart shells, filling 2/3 full and no more.
<br>step 7: Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown.  Let cool before attempting to remove.  Makes 12 tarts.
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Ingredients
- 2 cups all-purpose flour
- 1 cup shortening
- ½ teaspoon salt
- 5 tablespoons ice water
- 1 cup packed brown sugar
- 1 egg
- ½ tablespoon butter
- ½ teaspoon vanilla extract
- 1 tablespoon hot water
- ½ cup flaked coconut
- ½ cup chopped walnuts
- ½ cup raisins

Directions
step 1: Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
step 2: Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
step 3: Preheat oven to 350 degrees F (175 degrees C)
step 4: Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
step 5: Fill the bottom of each tart shell with about 10 raisins each.
step 6: Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
step 7: Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

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