Nana's Buttertarts

Filling:

makes 18-20

• 1 cup brown sugar
• 2 Tablespoons Butter (or margarine)
• 1 egg
• 1/2 tsp vanilla
• 1 cup of raisins
• 2 tbsps of real Canadian maple syrup

Submerge raisins in boiling water. Let stand for 2-3 minutes. Pour some of the water off and mix ingredients together .
Pour into shells and bake for about 15 minutes.


Pastry:

makes a dozen tarts

2 cups flour

1 cup shortening

teaspoon salt

1 egg

1 tablespoon vinegar

2 tablespoons cold water

Blend 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.

In a separate bowl, mix 1 egg, 1 tbsp white vinegar and 2 tbsp cold water. Add to shortening and flour mixture.

Mix all ingredients together, but only until just mixed and no more.

The key to flaky pastry is not to over-handle the dough.

For 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.
Using either a cookie cutter or something like a jar lid, cut out circles from the dough. Press dough circles into a muffin pan.