Frank's Recipes! Harrowsmith Butter Tarts

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Harrowsmith Butter Tarts

PASTRY
1/4 cup finely chopped pecans
1 cup all-purpose white flour
1/2 cup whole wheat pastry frour
1/4 tsp salt
1/3 cup vegetable shortening
1/3 cup iced water

FILLING
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup melted butter or margarine
1 egg, lightly beaten
1 tsp vanilla
Pinch of salt
Raisins (optional)

PASTRY:
In a bowl, mix pecans with flours and salt. Cut in shortening until it is pea-sized. Lightly stir in enough water so that the mixture will hold together. Press into a ball and refrigerate for several hours for easiest rolling, or prepare right away, if de red. On a lighly floured board, roll about 1/8 inch thick, turning over as necessary and reflouring to prevent sticking. Cut into twelve 3-1/2 inch circles and press into 3 inch tart tins.

FILLING:
Mix togetther all the filling ingredients, except raisins. Place several raisins (if using) in each shell, then fill about half full with mixture. Bake in a 375 degree oven for 20 minutes, or until pastry is lightly browned. Loosen edges with knife and let cool 5 minutes. Remove from tins and let cool.