1 Canola Oil Pastry recipe* (see recipe below), or use 24
(3-inch/8cm)) unbaked tart shells
1 cup (250 mL) raisins
1 cup (250 mL) brown sugar, packed
1 cup (250 mL) corn syrup
1/2 cup (125 mL) unsalted butter, softened
1 1/2 tsp. (7 mL) vanilla extract
1/2 tsp. (1 mL) salt
Prepare Double-crust version of Canola Oil Pastry Recipe* (See
pastry recipe below). Roll 1/8 inches (3mm) thick to yield 24 tart
shells. Line muffin tins with tart shells; divide raisins evenly
among shells. In a bowl, lightly beat together eggs, brown sugar,
corn syrup, butter, vanilla and salt. Pour over raisins, filling
shells about 3/4 full. Bake in a preheated 425°F (220°C) oven just
until set, about 15 minutes. Cool on wire rack, then carefully
remove from pan.
Note: If you wish, you may use 24 (3-inch/8 cm) unbaked tart shells.
Fill with raisins, filling, and bake per instructions above.
Makes 24 tarts.
Canola Oil Pastry Recipe
This tender, melt-in-your mouth pastry is easy to make and great in
any pie or tart recipe.
For Double Crust:
2 1/4 cups (550 mL) all-purpose flour
1 tsp. (5mL) salt
3/4 cup (175 mL) canola oil
1/4 cup (50 mL) water, cold
To Make a Basic Pie Crust
Stir together flour and salt in a mixing bowl. In another bowl,
combine oil and water. Add to flour all at once. Stir lightly with a
fork until dough comes together.
Gather pastry into a ball. Divide into 2 portions for double-crust
pie. Flatten balls slightly. Place 1 ball of dough between 2 large
squares of waxed paper. Place on moistened surface to keep paper
Roll out dough between waxed paper to desired size for recipe. Peel
off top paper.
Flip dough over with remainaing paper onto pie plate. Gently peel
off top paper. Ease dough into pan.
For a top crust, roll remaining ball from double-crust recipe the
same way and flip over filling.
Cut slits for steam to escape. Bake as directed in recipe.
To Bake Blind (without filling)
Cut out a 12-inch (30 cm) circle of aluminum foil or parchment
paper. Fit into pastry shell. Fill with pie weights or dried beans
(lima, kidney, etc.).
Bake on lower rack of a preheated 425°F (220°C) oven 10 minutes.
Cool 5 minutes, then remove beans. Lower heat to 350°F (180°C) and
bake 15 to 20 minutes longer or until golden.