Canadian Butter Tarts

Ingredients

• cup sall-purpose flour
• 1/2 teaspoon salt
• cup shortening
• tablespoon sice water
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 cup raisins
• cup packed brown sugar
• large egg
• tablespoon hot water
• 1/2 tablespoon butter, melted
• 1/2 teaspoon vanilla extra ct

Instructions

1. Make the crust: Sift flour and salt into a bowl. Cut in shortening until pieces are pea sized. Add ice water, 1 tablespoon at a time, and mix until dough comes together. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 15 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin or tart pan. Place walnuts and flaked coconut onto a rimmed baking sheet.
3. Unwrap dough and roll between two sheets of waxed paper. Cut 12 circles using a round cutter; press one circle into each prepared muffin cup. Divide raisins evenly among crusts.
4. Bake walnuts and coconut in the preheated oven until browned, 5 to 10 minutes. Remove from the oven and increase the temperature to 450 degrees F (230 degrees C).
5. Meanwhile, whisk brown sugar, egg, hot water, butter, and vanilla together in a bowl. Stir in walnuts and coconut. Pour mixture into tart shells, filling no more than 2/3 full.
6. Bake in the preheated oven until golden brown, 10 to 12 minutes.
7. Remove from the oven and let cool completely before removing from the pan.