description: <p>works best at 0.75</p><p>Please avoid using too many LoRA's as that can mess up your image!</p><p>remember to leave hearts and reviews &lt;3</p><p>~ Vixon's recipe for Canadian Butter Tarts ~</p><p>Ingredients</p><p>For the Pastry</p><p>2 ¼ cups flour, pastry flour is best to use but all-purpose will do</p><p>1 tbsp brown sugar</p><p>½ tsp salt</p><p>1/2 cup shortening, Very cold and cut in cubes</p><p>1/2 cup butter, Very cold and cut in cubes</p><p>6 tbsp ice water, approximately, enough to bring the dough together</p><p>For the Filling</p><p>1/2 cup lightly packed brown sugar</p><p>1/2 cup corn syrup</p><p>1/4 cup butter, melted</p><p>1 egg</p><p>1 tsp vanilla extract</p><p>1/4 tsp salt</p><p>½ cup raisins, or substitute with pecans, walnuts or chocolate chips</p><p>Instructions</p><p>To prepare the pastry</p><p>Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.</p><p>Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.</p><p>Form the dough into two rounds about an inch thick.</p><p>Wrap in plastic wrap and let rest in the fridge for about a half hour.</p><p>Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.</p><p>To make the filling</p><p>Combine all filling ingredients except raisins.</p><p>Mix well.</p><p>Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.</p><p>Fill 2/3 full with syrup mixture.</p><p>Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.</p><p>Cool completely on a wire rack and remove tarts from from pans.</p><p>Notes</p><p>There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.</p>
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