![]() ![]() I’m not sure they’ve got any of my DNA because I’ve got a real sweet-tooth. As for my kids, I guess they take after their father. My husband came to our marriage that strange way. Unfortunately (for me), my kids and husband have always had little interest in sweets of any kind. However, as I’ve grown older, I’m more willing to tolerate raisin ones, especially if they’re not the ‘plump’ squishy raisins. Not being a great fan of the raisin myself, I prefer mine with pecans or walnuts with token raisins thrown in gor good luck (and tradition). When I moved to Saskatchewan as an adult, they could be found at every church supper or social gathering. I actually learned to make butter tarts at school in Manitoba where I grew up. Bliss!īutter tarts! Yummy! They’re probably just as popular in the prairie provinces where good home-style cooking is ‘king’. Try them warm straight from the oven with a scoop of vanilla ice cream. These delicious tarts will satisfy even the sweetest of sweet tooths! I am okay with that because I can whip up a batch in no time. Most weekends that he is scheduled to work, he likes to bring in some baking for his yard crew and these butter tarts are the most requested treat. Raisins are the most popular add in, but my husband loves pecans added to his tarts. We prefer a “firmer” filling, while some like their filling a bit runnier. Although, these maple butter tarts are pretty darn good too. I prefer to keep it old school and stick with a traditional butter tart recipe. While the filling has even been adapted by some to include pumpkin, chocolate, apple or even Nutella, that would make it no longer a butter tart in my opinion! Pecans or raisins are often added to the tart shell before pouring in the filling. Once cooled, it sets up to create a deliciously, sweet, gooey filling.Ī traditional Canadian butter tart is made with butter, eggs, brown sugar and syrup. One of the biggest festivals is in Midland, with more than 50,000 butter tarts being sold every year!įresh out of the oven, the filling is bubbly and a bit on the runny side. You may have heard these sweet, buttery tarts are a bit more popular in Eastern Canada with butter tart festivals throughout “Cottage Country” in Ontario, trust me, they are known all over the country. Poutine, Nanimo Bars and the Butter Tart! Serve at room temperature.There are three things that Canada is known for when it comes to food. Transfer tarts to wire rack to cool completely. ![]() Run knife carefully around each tart just to loosen, especially if filling has slightly overflowed. Place muffin sheet on wire rack to cool for a few minutes. Divide raisins among muffin cups lined with pastry. Place in fridge while making filling.įor filling, whisk together all ingredients except raisins in medium bowl until combined. Cut out 4-inch/10-cm rounds with cookie cutter. Roll out dough on floured work surface until thin. Gather into ball wrap in plastic wrap and chill in fridge at least 30 minutes. Add to food processor pulse until dough forms a shaggy lump. In measuring cup, combine egg yolk and vinegar add enough cold water to make ⅓ cup. In food processor, pulse together flour, salt and butter until mixture resembles coarse meal. They keep better and are deliciously chewy when cold. A tip: Store butter tarts – and butter tart squares – in the fridge. Another important tip: Use a stick butter for this and other baking recipes – it’s much easier to measure. Please don’t use a cookie cutter smaller than 4 inches/10 cm you could use an empty 28-oz/540 mL can. I feel strongly that butter tarts should contain raisins I sometimes use half raisins and half dried cranberries. The result: a gooey but not runny one made with brown sugar and maple syrup. You can use ½ cup butter and omit the lard in the pastry. I like using the food processor for pastry. I wanted rich, crisp pastry holding a delicious sweet, gooey but not too runny filling. I have baked and published various butter tart recipes over the years. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |