Canadian Butter Tarts
5 1/2 cups flour
1 1/2 teaspoons salt
1 pound vegetable shortening, cut 1/2 inch pieces
1 tablespoon white vinegar
FOR THE FILLING
2 cups raisins
3 tablespoons butter, cut 1/2 inch pieces
2 cups brown sugar, packed
1/2 cup pure maple syrup
1/4 cup light corn syrup
1 teaspoon vanilla
For the tart shells: Sift together flour and salt into a large mixing bowl. Use a pastry cutter to work the vegetable shorteneing into flour until it resembles course meal; set aside. Whisk together egg, vinegar and 1 cup cold water in a medium mixing bowl, then add to four mixture and stir with a fork until dough just begins to hold together. Press dough into a rough ball, then transfer to a lightly floured surface. Give dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball. Wrap dough in plastic and refrigerate for 1 hour or overnight.
For the filing: Put raisins in a medium saucepan, cover with cold water by 1", and bring to a boil over high heat. Drain, then immediately transfer raisins to a medium bowl and add butter, brown sugar, maple syrup, and corn syrup; stir until butter melts and mixture is wellc ombined. Set aside to cool for 3-4 minutes. Beat 1 of the eggs in a small bowl, then add to filling and mix well. Repeat with remaining 3 eggs. Stir in vanilla and set aside. Raisins will sink to the bottom and need to be stirred up again when filling tarts.
Preheat over to 425 degrees,. Roll dough out on a lightly floured surface to a 1/4 inch thickness. Use a 4" round cookie cutter to cut out 24-36 rounds, gathering dough scraps into a ball and re-rolling as needed. Fit rounds into standard-size muffin tins, then fill each about 3/4 full with filling. Bake until crusts are lightly golden and filling is barely set, 10-14 minutes. Cool tarts, then lift out of tins with a knife.
When tarts are made properly-the filling pours out, so eat them over a plate.