Time to Cook20 minutes
Time to Prepare10 minutes
This iconic tart shares characteristics with French-Canadian sugar pie and with American pecan pie but is its own unique dessert. While you can make your own decisions about the inclusion of raisins (some do, some don’t – it’s a bit like pineapple on pizza), home-made pastry takes these sugary sweet tarts to the next level. Luckily, we’ve included a family recipe for pastry as well so you’re all set to get baking this Canadian treat!
- Melt butter in a medium sauce pan.
- Add remaining ingredients, and bring to a boil over medium heat.
- Dish into prepared, unbaked tart shells. (See below for Gram’s Best Pastry, or use store bought shells)
- Bake at 450 for 8 minutes, then reduce heat to 350 and bake until golden.
Gram's Best Pastry
- Mix flour and salt in stand mixer.
- Cut in lard, and blend until consistency of oatmeal; set aside.
- In a 2 cup measuring cup beat egg.
- Add sugar and vinegar to egg, and mix well.
- Stir in water.
- Add liquid to dry mixture and mix by hand till it comes together in a rough ball.
- Flatten into a disc and wrap in wax paper. Place wrapped disc in a plastic bag, and refrigerate.
- To use, remove portion to use an hour before needed.
- For tarts: roll flat, and cut into rounds.
- Press pastry rounds gently into greased muffin tins; fill and bake as above.
Image credit: WestJet Magazine – photo from Michael Hurcomb