Butter tarts and such
I was sharing this butter tart recipe elsewhere, but I figured I might as well dump it in my journal, too!
Butter tarts are an awesome Canadian classic. They're delicious and ridiculously easy to make. This one is my family's recipe from the 1960s. Usually, we just make them at Christmas, but they're great any time of year. Unfortunately I don't have any photos to add, but perhaps later on....
This is a pre-metrication recipe and as such I don't have metric conversions for it, sorry! Those who need metric will have to do their own conversions.
Vintage Canadian Butter Tarts
For the pastry, you can just use whichever pastry recipe you would usually use to make 1 regular pie. If you don't have a pastry recipe, you can use the one I posted in my journal here - but please ignore the metric conversions, I'm not sure if they're correct, I recommend recalculating to be on the safe side. Also, keep in mind that my pastry recipe as written in that journal entry makes enough for two deep-dish pies and a set of tarts; you'll have to adjust it to your needs.
Alternately, you can just use frozen pre-made tart shells, but those aren't quite as nice as handmade pastry, not so?
Also: I'm posting this as it's written down, but when I make it, I usually double it.
Ingredients
1 pastry recipe (enough pastry for 1 pie/standard set of tarts)
1 egg, beaten
1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1/2 cup raisins, currants, or chopped pecans
1 teaspoon vanilla
Process
Prepare pastry; roll 1/8" thick and cut into 4" rounds (or 1" larger than your tart wells). Press into medium-sized tart pans. Mix all ingredients together; fill tart shells 2/3 full. Bake in a hot oven (450F) 8 minutes; reduce temperature to 350F and bake 15-20 minutes longer or until pastry is delicately brown.
Yield: 12-15 tarts
And that's it! These are ridiculously easy to make, really. As long as you reduce the temperature on time, they're pretty foolproof.
This entry was originally posted at https://yuuago.dreamwidth.org/3428104.html. You can comment here or at the original entry.
Butter tarts are an awesome Canadian classic. They're delicious and ridiculously easy to make. This one is my family's recipe from the 1960s. Usually, we just make them at Christmas, but they're great any time of year. Unfortunately I don't have any photos to add, but perhaps later on....
This is a pre-metrication recipe and as such I don't have metric conversions for it, sorry! Those who need metric will have to do their own conversions.
Vintage Canadian Butter Tarts
For the pastry, you can just use whichever pastry recipe you would usually use to make 1 regular pie. If you don't have a pastry recipe, you can use the one I posted in my journal here - but please ignore the metric conversions, I'm not sure if they're correct, I recommend recalculating to be on the safe side. Also, keep in mind that my pastry recipe as written in that journal entry makes enough for two deep-dish pies and a set of tarts; you'll have to adjust it to your needs.
Alternately, you can just use frozen pre-made tart shells, but those aren't quite as nice as handmade pastry, not so?
Also: I'm posting this as it's written down, but when I make it, I usually double it.
Ingredients
1 pastry recipe (enough pastry for 1 pie/standard set of tarts)
1 egg, beaten
1/3 cup butter
1 cup brown sugar
2 tablespoons milk
1/2 cup raisins, currants, or chopped pecans
1 teaspoon vanilla
Process
Prepare pastry; roll 1/8" thick and cut into 4" rounds (or 1" larger than your tart wells). Press into medium-sized tart pans. Mix all ingredients together; fill tart shells 2/3 full. Bake in a hot oven (450F) 8 minutes; reduce temperature to 350F and bake 15-20 minutes longer or until pastry is delicately brown.
Yield: 12-15 tarts
And that's it! These are ridiculously easy to make, really. As long as you reduce the temperature on time, they're pretty foolproof.
This entry was originally posted at https://yuuago.dreamwidth.org/3428104.html. You can comment here or at the original entry.