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Canadian Butter Tarts   Veg  CD  CBF  Canadian  40mins

Makes 24     Cold Vegetarian Dried Fruit Baked Fayre Canada Nth America North American

350g/+12oz Shortcrust Pastry
150g/+5oz Raisins
100g/4oz Butter
200g/7oz Brown Sugar
240ml/8fl.oz. Golden Syrup
A pinch of Salt
2 Eggs, beaten
1 teasp Vanilla Extract


1. Preheat the oven to 220C, 425F, Gas Mark 7. Roll out the pastry and use to line 24 tart tins.

2. Place the raisins, butter, sugar, golden syrup and salt ion a large saucepan and cook, stirring over a low heat until the butter is melted and the sugar has just dissolved. Do not boil or allow the mixture to get too hot.

3. Remove the pan from heat and stir in the eggs and vanilla extract.

4. Spoon filling into tart shells, only filling each 2/3rds full then bake for 10 minutes.

5. Reduce the heat to 180C, 350F, Gas Mark 4 and bake for a further 5 minutes. Allow to cool before removing from tins.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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