Canadian Butter Tarts

Use a muffin tin or tart pan. Greasing it (even a non-stick) helps with removal and also helps brown the crust. I use a 3 1/2-inch biscuit cutter and when you re-roll the dough for the last circle or two, try to cut it a little bigger since it will pull back in size.

Ingredients:

• Crust:
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup milk (I use 1%)
• 5 Tablespoons oil (I use extra-light olive oil)
• Filling:
• 1/4 cup butter, melted & cooled
• 3/4 cup brown sugar
• 1/4 cup corn syrup
• 2 eggs
• 1 teaspoon vanilla

Instructions:

1. Crust:
2. Preheat oven to 375° F.
3. Grease a 12-cup tart or muffin pan with butter.
4. Combine flour, salt, milk, and oil in a bowl and stir with a fork until it forms a ball.
5. Shape it by hand into a smooth ball and roll between 2 sheets of floured wax paper to 1/8-inch thickness (about a 10 x 14-inch oval).
6. Cut out as many 3 1/2-inch circles as you can (I get 10 or 11). Re-roll the dough for remaining circles.
7. Place a circle in the bottom of each muffin/tart cup.
8. Filling:
9. Stir together the filling ingredients in a bowl.
10. Spoon filling into dough cups.
11. Bake for 15 minutes until golden and bubbly.
12. Let cool for 5 minutes and remove tarts from pan.

More Deliciouse Recipe Canadian Butter Tarts @ jennycancook.com