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Home / Recipes / American

Dessert for 12

Canadian Butter Tarts with dried fruit and raisins

$2.77for 4127 minServes 12

These pastry shells hold a brown sugar, raisin, and cream filling that bakes until the centers are set.

Canadian Butter Tarts with dried fruit and raisins

Photo: thekitchenmagpie.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter, 6.75 oz$0.40/oz typical6.75 oz$2.67Typical price
Eggs, 2$0.30 each typical2$0.60Typical price
Heavy cream, 1 oz$0.22/oz typical1 oz$0.23Typical price
Dried fruit and raisins, 2.5 oz$0.45/oz typical2.5 oz$1.13Typical price
Total for the servings shown$8.30

Swaps

  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

FlourCooking spray, shortening, ghee, coconut and sesame oilVinegarSyrups, molasses, powdered sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

  • 127 minstart to table
  • Involveddifficulty
  • 12servings as written
  • $typical cost tier

AmericanBudgetDesserts

Typical price

$0.69 per serving$2.77 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup butter
  • 1/2 cup lard
  • 1 tsp vinegar
  • 1 large egg yolk
  • ice water
  • 1 cup brown sugar
  • 1/3 cup salted butter
  • 1 large egg
  • 2 tbsp whipping cream
  • 1 tsp vanilla
  • 1/2 cup thompson raisins

Steps

  1. Mix the flour and salt in a bowl, then cut in the butter and lard until coarse crumbs form.
  2. Stir in the vinegar, egg yolk, and enough ice water to form dough, then chill it for 30 minutes.
  3. Heat the oven to 375 F and grease a 12-cup muffin pan with oil.
  4. Roll the dough, cut 12 rounds, and press them into the muffin cups.
  5. Melt the salted butter, then whisk it with the brown sugar, egg, whipping cream, and vanilla.
  6. Divide the raisins and filling among the pastry shells.
  7. Bake for 18 to 22 minutes, until the pastry is golden and the filling is set.

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