Canadian Butter Tarts

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Canadian Butter Tarts
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When these tarts are made properly, the filling pours out—so eat them over a plate.

filling pours out, so eat them over a plate. Everyone will love the trifecta of flaky pastry, runny center, and chewy top in these sweet treats.Make the dough: In a large bowl, sift together the flour and salt. Using a pastry cutter or two knives, work the vegetable shortening into the flour mixture until it resembles coarse meal, then set aside.

Transfer the raisins to a medium bowl, then add the brown sugar, maple syrup, corn syrup, and butter and stir until the butter melts and the mixture is combined. Set aside to cool slightly, 3–4 minutes. In a small bowl, beat 1 egg well, then fold it into the raisin mixture. Repeat with remaining 3 eggs. Stir in the vanilla and set the filling aside at room temperature. Position a rack in the center of the oven and preheat to 425°F. Meanwhile, retrieve the dough from the fridge and unwrap.

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