Becel® Tarts

Becel® Tarts

4 8
  • Preparation Time

    20 mins

  • Cooking Time

    22 mins

  • Makes

    10 tarts

Ingredients


  • 1 1/3 cups (325 mL) all-purpose flour
  • 1/4 tsp. (1 mL) salt
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine*
  • 3 Tbsp. (45 mL) iced water
  • 2 tsp. (10 mL) white vinegar, divided
  • 1/2 cup (125 mL) corn syrup
  • 1/4 cup (60 mL) firmly packed light brown sugar
  • 1 egg
  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*, melted
  • 1 tsp. (5 mL) vanilla extract
  • 1/2 cup (125 mL) raisins, (preferably sultanas)

Preparation

Step 1

Preheat oven to 375° F (190° C). Spray 10 nonstick muffin cups with no-stick cooking spray; set aside.

Step 2

Combine flour with salt in medium bowl. Cut in 125 mL Becel margarine with pastry blender or finger tips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.

Step 3

Whisk corn syrup, brown sugar, egg, 30 mL melted Becel, vanilla and remaining 5 mL vinegar. Roll dough on lightly floured surface about 0.5 cm thick. Cut out 10 (10 to 11-cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with raisins, then corn syrup mixture.

Step 4

Bake until deep golden, about 22 minutes. Let stand in pan 2 minutes, then remove to wire rack and cool completely.

Recipe Tip:

*Becel® Gold in Quebec

Nutritional Information:

Recipe : Becel® Tarts
Makes : 10 tarts

1 tartAmount% Daily Value
Calories:260  
Calories from Fat:110  
Total Fat:12 g 
Saturated Fat:1.5 g 
Trans Fat:0 g 
Polyunsaturated Fat:3.7 g 
Monounsaturated Fat:5.9 g 
Cholesterol:15 mg 
Sodium:170 mg 
Total Carbs:36.3 g 
Dietary Fiber:0.8 g 
Sugars:10 g 
Protein:3 g 
Vitamin A: 15 %
Vitamin C: 0 %
Calcium: 2 %
Iron: 6 %
Omega-3:0.9 g 
Omega-6:3 g 
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