1 Canola Oil Pastry recipe* (see recipe below), or use 24 (3-inch/8cm)) unbaked tart shells
1 cup (250 mL) raisins
1 cup (250 mL) brown sugar, packed
1 cup (250 mL) light corn syrup
1/2 cup (125 mL) unsalted butter, softened
1 1/2 tsp. (7 mL) vanilla extract
1/2 tsp. (1 mL) salt
Prepare Double-crust version of Canola Oil Pastry Recipe* (See pastry recipe below). Roll 1/8 inches (3mm) thick to yield 24 tart shells. Line muffin tins with tart shells; divide raisins evenly among shells. In a bowl, lightly beat together eggs, brown sugar, corn syrup, butter, vanilla and salt. Pour over raisins, filling shells about 3/4 full. Bake in a preheated 425°F (220°C) oven just until set, about 15 minutes. Cool on wire rack, then carefully remove from pan.
Note: If you wish, you may use 24 (3-inch/8 cm) unbaked tart shells. Fill with raisins, filling, and bake per instructions above.
Makes 24 tarts.
Canola Oil Pastry Recipe
This tender, melt-in-your mouth pastry is easy to make and great in any pie or tart recipe.
For Double Crust:
2 1/4 cups (550 mL) all-purpose flour
1 tsp. (5mL) salt
3/4 cup (175 mL) canola oil
1/4 cup (50 mL) water, cold
To Make a Basic Pie Crust
Stirt together flour and salt in a mixing bowl. In another bowl, combine oil and water. Add to flour all at once. Stir lightly with a fork until dough comes together.
Gather pastry into a ball. Divide into 2 portions for double-crust pie. Flatten balls slightly. Place 1 ball of dough between 2 large squares of waxed paper. Place on moistened surface to keep paper from moving.
Roll out dough between waxed paper to desired size for recipe. Peel off top paper.
Flip dough over with remainaing paper onto pie plate. Gently peel off top paper. Ease dough into pan.
For a top crust, roll remaining ball from double-crust recipe the same way and flip over filling.
Cut slits for steam to escape. Bake as directed in recipe.
To Bake Blind (without filling)
Cut out a 12-inch (30 cm) circle of aluminum foil or parchment paper. Fit into pastry shell. Fill with pie weights or dried beans (lima, kidney, etc.).
Bake on lower rack of a preheated 425°F (220°C) oven 10 minutes.
Cool 5 minutes, then remove beans. Lower heat to 350°F (180°C) and bake 15 to 20 minutes longer or until golden.
Photograph taken by Diana Baker Woodall© 2003
Source: Robin Hood Flour
Date: June 22, 2003