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27 | The IFP -H alton H ills | T hursday,June 27,2019 theifp.ca 332 Guelph Street, Georgetown (Across from Canadian Tire) The Art Of Living Platinum 2018 Halton Hills 905-702-0885 | www.bathstudio.ca HAPPY CANADA DAY! SUMMER SIDEWALK SALE EVENT! June 27th - July 7th Shop our large 3000 sqft Showroom, recently renovated with New Products! Open 7 Days a Week. *While Qualities Last. ALK oducts! TAPS COUNTER TOPS SHOWERDOORS VANITIES TOILETS ACCECSSORIESCANADA DA HUGE SELCTION Of IN STOCk CLEARANCE PRICED ITEmS! 2019 - T or sta r F ile s 1: Make the pastry: In a large mixing bowl, combine � our and salt. Using a pastry blender or your � ngertips, rub butter or lard into � our until mixture is in pea-size pieces. 2: In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the � our mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry. 3: Knead dough several times by hand to bring it together and shape into a � at square. Wrap with plastic and refrigerate for at least 30 minutes. 4: Once chilled, roll out the dough into a 16-inch-by-12-inch rectangle about 1/8- to 1/4-inch thick. Flour the work surface and rolling pin as you work with the dough. Butter Tarts Makes 1 dozen. Time: 45 minutes, plus chilling and cooling For the pastry: • 1½ cups all-purpose � our, more for dusting • Pinch of fi ne sea salt • ½ cup cold unsalted butter or lard, cubed • ¼ cup ice water • 1 large egg yolk • 1 teaspoon white vinegar For the � lling: • ¼ cup raisins (optional) • 1 cup packed brown sugar, light or dark (see note) • ½ tsp fi ne sea salt • ¼ cup unsalted butter, so� ened • 1 tsp vanilla extract • 1 large egg 5: Use a circular 4-inch cookie cutter (or a clean 28-ounce can) to cut 12 pieces. Reroll dough if needed to cut more circles, but try to cut as many pieces on the � rst pass. With your � ngertips, press each circle into the cup of a standard mu� n tin, so that the edge of the dough is � ush with the pan. Refrigerate while you make the � lling. 6: In a bowl, cover raisins with hot tap water to plump. Heat oven to 425 degrees F. 7: Make the � lling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the � lling. 8: Drain the raisins and place seven or eight raisins in each chilled tart shell. 9: Divide the � lling evenly among the tart shells, � lling each one about halfway. Place mu� n tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a � rmer one. 10: A few minutes a� er removing the tarts from the oven, run a knife or o� set spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or o� set spatula around and under each tart to pop it out of the tin. The Kawarthas Northumberland Butter Tart Tour began with a few stops back in 2011 and has expanded to more than 50 locations. The tour partners range from local bakeries, cafes and restaurants to resorts and inns across the region of Northumberland County, Peterborough County, the City of Peterborough and Kawartha Lakes. Plan a day trip or spend a couple of days in the area this summer. Ontario's Best Butter Tart Festival in June is a chance for bakers to win bragging rights and the annual Butter Tart Tour Taste-Off is an annual culinary event in downtown Port Hope slated for Sunday, Sept. 22. Throughout the year, visitors to the area can sample winning taste-off entries like the maple pecan version at Kawartha Shortbread in Fenelon Falls that won in the "best 100 Mile Butter Tart" category. Basic butter tart honours went to Doo Doo's Bakery in Bailieboro, Betty's Pies & Tarts located between Port Hope and Cobourg and Baked4U in Peterborough. For more information go to buttertarttour.ca. Time for a taste-off