In the past I've purchased frozen tart shells which I bought either at Costco (80 frozen 3" shells) or Safeway (30 frozen 3" shells), not because I'm lazy, but because I found it more efficient to use frozen shells when I'm making huge batches of these holiday favourites. So, imagine my surprise when I couldn't find any frozen tart shells in California! There just aren't any to be found. I've been to Costco, Marie Calendars, VONs, Ralphs, Jensens, Trader Joes............ you name it. No frozen tart shells. In fact, when I asked if anyone had tart shells most of the store staff generally gave me a pretty puzzled look and some even pointed to filled "quiche" shells. Sorry mates not the right thing! My American friends just don't know what they are missing!
Well, I just have to make butter tarts for Christmas and I can't let this bump get in the way, so I had decided to pull out my favourite "from scratch" pastry recipe and make the tart shells that way. As I was about to get on with this job my friend Margo (who is my newest hero) suggested I try "Pillsbury Pie Crusts". She uses them all the time, and swears they are just the best! I have to admit I hadn't really thought about using a refrigerated pie crust, but I thought what the heck I'll give it a try. Well let me tell you that other than the tart crusts turning out just a tad flakier than what we're used to, using the pie crust worked. Thank You Pilsbury Dough Boy! I should have known! Anyway if you decide to make thebutter tarts this way, there are 2 crusts in a box and you'll get six 4" tart shells from each crust. Thought I'd share my recipe and some pictures of my finished tarts. My husband is happy and so am I. If you decide to try them out let me know how you made out.
Canadian Butter Tarts
1 egg beaten
1/3 cup soft margarine (room temperature not microwave softened)
1 cup golden brown sugar
2 Tablespoons milk
½ cup raisins (I soak mine in hot water for 20 minutes to soften)
½ cup finely chopped walnuts (put ½ cup in Ziploc bag and crush with a mallet)
1 tsp vanilla
1 pastry recipe or frozen tart shells
Mix first 7 ingredients together and fill tart shells 2/3 full. Bake in a hot oven 400 degrees for 16 minutes or until tart shells are golden brown and butter tart mixture is browned.
Note if using frozen tart shells: Bake in a hot oven 450 degrees for 8 minutes, then reduce temperature to 350 F and bake 15 to 20 minutes.
|Hot out of the oven.............Yumm and it smells so good!|
|These are so sweet and tasty. This recipe will make 12-15 tarts. Better make a second batch, they go fast!|
|I told you he was happy!|