Canadian Butter Tarts

As mentioned in my last blog, I plan to write about, and make pies, tarts and pastries from around the world. My first location is Canada - my home country. "A butter tart is a type of pastry best known as a Canadian treat. The English Canadian tart consists of butter, sugar and eggs in a pastry shell. " (Wikipedia) Raisins or currents are placed in a pastry shell or tart shell and the buttery syrup is then poured over to about 2/3's full.
Some bakers add nuts or chocolate chips to the syrup instead of the raisins. Butter Tarts are one of the few recipes that are considered truly Canadian in origin. "One of the earliest known Canadian recipes is from northern Ontario and dates back to 1915." (Wikipedia) Butter tarts may be served year round but are most comonly served at Christmas, Easter and Thanksgiving. They are also served at weddings, funerals and wedding showers.

For more informtion on Canadian Butter Tarts listen to this clip from CBC: http://archives.cbc.ca/lifestyle/food/topics/1371-8373/
Today I will share my recipe for the Butter Tart Pastry:
Butter Tart Pastry:

• 1 pound lard
• 5 cups flour
• 2 teaspoons salt
• 3 teaspoons sugar
• 3/4 cup very cold water

Method: Mix flour, salt and sugar into a large mixing bowl. Cut lard into the flour mixture using a pastry blender or fork. Slowly add cold water, mixing gently until the flour mix forms into a ball. Drop by tablespoons into 3" foil pan and press with your Birds Hill Tart Press. Or, if you do not have a press - roll out 1/8" thick and cut out circles and place into tart molds.