Becel® Tarts

Becel® Tarts

42-minute recipe Serves 10
Sweet sultana raisins are surrounded in flaky pastry for a delectable dessert that is a nice finish to any meal.
42-minute recipe Serves 10


1 1/3 cups
1/4 tsp
2 tbsp
3 tbsp
1/2 cup


Prep: 22-minute | Cook: 20-minute
  • 1

    Preheat oven to 375° F (190° C). Spray 10 nonstick muffin cups with nonstick cooking spray; set aside.

  • 2

    Combine flour with salt in medium bowl. Cut in 1/2 cup (125 mL) Becel margarine with pastry blender or finger tips just until large crumbs begin to form. Whisk water with 1 teaspoon (5 mL) 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.

  • 3

    Whisk corn syrup, brown sugar, egg, 2 Tbsp (30 mL) melted Becel, vanilla and remaining 1 tsp (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.

  • 4

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

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Last updated: October 27th, 2020

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