Here's the butter tart recipe that culinary columnist Anita Stewart talked about with Fresh Air host Jeff Goodes.

18 Sweet Tart Pastry shells
1 cup (250 mL) raisins
2 eggs
1/3 cup (75 mL) corn syrup
1 cup (250 mL) packed brown sugar
3 tbsps (45 mL) melted butter
½ cup (125 mL) chopped walnuts or pecans

In a small bowl, cover raisins with boiling water. Let soak for 20 minutes. Drain and set aside.

In a small mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter and nuts. Stir in the raisins. Pour evenly into the prepared tart shells. Place into a preheated 450F (220C) oven for 5 minutes. Reduce heat to 350F (180C) an open door slightly for 15 - 20 seconds to bring temperature down rapidly. Bake for 15 minutes or until bubbling and deep golden brown. Let cool for 10 - 15 minutes before removing tarts from the pan.

Makes 18.

The secret to this recipe is that the flour must be sifted before measuring.

2 1/2 cups (625 mL) sifted cake and pastry flour
1/4 cup (60 mL) granulated sugar
1/2 tsp (2 mL) salt
1 cup (250 mL) chilled unsalted butter
3/4 cup (175 mL) ice water

In a bowl, sift the flour, sugar and salt together. With a pastry blender, cut the butter into the flour till the mixture resembles fine crumbs. If using a food processor, pulse till the mixture is crumbly before turning out into a bowl. With a fork, stir in ice water 1/4 cup (60mL) at a time, until dough can be gathered up into a ball.

Turn dough out onto a lightly floured surface. Flour rolling pin and upper surface of the dough. Divide dough in half and roll one half at a time to form a 10 to 12" (25 to 30 cm) circle. Lay gently onto the pie plate. Trim the edges, gather up the remaining dough and repeat. Cover pastry shells with plastic wrap and either chill till needed or freeze in an airtight container.

Makes two 9-inch (23 cm) pie shells or 18 to 24 tart shells.

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