On Jul 21, 6:33*pm, "Jean B." > wrote:
> Dave Smith wrote:
> > It's raining .... again. *So much for weeding the gardens and mowing the
> > lawn. *So I stayed inside and played with food. *First of all, I started
> > marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
> > with finely chopped garlic, fresh rosemary and thyme. It will have close
> > to 6 hours of marinade time before I throw it on the grill.
>
> > Then I started working on a batch of butter tarts. I found the recipe in
> > Canadian Living a few years ago, lost it and then found it on line. They
> > turned out beautifully. *While they were baking I cooked up a batch of
> > vanilla ice cream.
>
> > * * * * * * BUTTER TARTS
> > CRUST
> > · * *1 1/2 cups flour
> > · * *1/4 teaspoon salt
> > · * *1/4 cup cold butter, cubed
> > · * *1/4 cup shortening, cubed
> > · * *1 egg yolk
> > · * *1 teaspoon vinegar
> > · * *ice water
> > FILLING
> > · * *1/2 cup packed brown sugar
> > · * *1/2 cup corn syrup
> > · * *1 egg
> > · * *2 tablespoons butter, softened
> > · * *1 teaspoon vanilla
> > · * *1 teaspoon vinegar
> > · * *1 pinch salt
> > · * *1/4 cup currant, raisins, chopped pecans (I use half raisins and
> > half chopped nuts, and I don't actually measure them, I just drop a bit
> > of ea) or flaked coconut (I use half raisins and half chopped nuts, and
> > I don't actually measure them, I just drop a bit of ea)
> > Directions
> > In a large bowl, stir flour with salt. With pastry blender or 2 knives,
> > cut in butter and shortening until mixture rexembles coarse crumbs with
> > a few larger pieces.
> > In liquid measure, whisk egg yolk with vinegar; add enough ice water to
> > make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly
> > with fork until pastry hold together. press into disc; wrap in plastic
> > wrap and chill for 1 hour.
>
> > In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter,
> > vanilla, vinegar and salt; set aside.
>
> > On lightly floured surface, roll out pastry to 1/8 inch thickness. Using
> > a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once
> > if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide
> > currants among cups. Spoon in filling until three quarters full.
> > Bake in bottom third of 450*F oven for about 12 minutes or until filling
> > is puffed and bubbly and pastry is golden. Let stand on rack for 1
> > minute. Immediately run spatula around tarts to loosen; transfer to rack
> > and let cool.
>
> Raining here too. *That's one reason I've been kind-of glued to
> the keyboard.
>
> I gather the nut-raisin etc. part is totally flexible. *

Right. I rather prefer them with none of the above. The local
bakery, Cards, that does the best butter tarts around here offers
plain, raisin and walnut versions.

John Kane, Kingston ON Canada