Very tiny, and very strong. I have two vivid memories of her. One standing at attention to watch her peel an apple in one piece. It must have taken seconds, but my boundless childhood energy was on overdrive, and I recall it as torture. I might have been prodded by a kick in the seat of my pants. She lived to be 96 and was still head of her household.
The second memory has nothing to do with her butter tarts, either. It is a simple story of the importance of drying glasses with a clean dry tea towel. Yes, my children do the same. Yup, this glass is sparkling clean, Valerie! Honestly, I have never eaten another even close to the calibre of this tart recipe. First of all, the pastry is homemade. Who does that anymore? I even had my own mother making mine for me until a few years ago when I realized that was ridiculous.
She was 78, and still making my pastry! It was not hard to learn, but, does require desire. Anyway, the pastry is homemade, and that makes a tremendous difference to the quality of this little bite.
Next, the filling is exceedingly simple. Grandma Maude was born is and traveled from Nebraska to Canada with her family when she was young. It is still true to its original root.
However, there are much earlier versions of a recipe without the corn syrup. I believe that the creation of corn syrup propelled the popularity of this recipe as the texture, flavour and mouthfeel of the tart made with the new-to-the-market ingredient was likely as addictive then as it is now. The pastry recipe with step by step images can be found on my Tenderflake Pastry Recipe post with Variations, here. Most often, the currants are replaced by raisins in many Canadian Butter Tarts which I find too sweet, and lacking the tart reference of the currant.
Nuts and a plethora of other ingredients can be added to this recipe, and have been, almost everywhere. Not in our house. Some things must remain pure and there is no need to mess with perfection. The round little crusts just needed a perk. She was in grade one.
I was her teacher. They were beautiful. How did your grandmother make the gorgeous scalloped edges on her tart, Katie? I was in my twenties and had no clue. So, had two! Pastry must be rolled fairly thin when making miniature tarts.
The balance between pastry and filling is very important and too much pastry is never a good thing. If you have a cutter like the one above, consider yourself blessed.
If you have two, please let me know if you can part with it. I would love to have this cutter again! Every so gently push the cut pastry into the pocket. I have mastered the art of not filling them too full as they look terrible when bubbled completely over the crust or if too many have bubbled over too much.
They will really bubble up during the baking process. There is no doubt about it. I have also learned how to remove each delicate pastry tenderly from the pan about five minutes out of the oven with a sharp small knife. The tarts must still be warm, or the filling will harden to the side of the pan and be impossible to release without breaking the pastry.
For more information, visit buttertartfestival. Craving butter tarts? Here are a few of our favourite butter tart recipes! Share X. Food Tips The anatomy of a perfect butter tart Share. There are two main reasons why your chocolate chip cookies are too soft and meld together into one giant sheet while baking.
The first is that your butter could be too soft. An easy fix for that is to scoop the dough onto a pan, and then chill it for an hour before baking. Your cookies could also fall flat if you use too much sugar or not enough flour. Even a seemingly harmless extra tablespoon of sugar could cause the cookies to spread because sugar liquefies as it bakes.
Be sure to use measuring spoons and cups and follow the instructions for the best results. A common culprit for why your cake is too wet AKA raw in the middle or sinking is an incorrect oven temperature. The best solution is to purchase an oven thermometer and manually adjust how you set your oven.
Another cause is inactive baking powder or baking soda. For baking soda, replace it every three to four months and use the older box in the fridge as a deodorizer.
There are a few key steps to remember when baking a cheesecake. First, when adding eggs to your batter, mix them in on a low speed to prevent air working into the batter.
Speaking of wonderful Canadian things, have you tried ice cider? Butter tarts are individually portion sized tarts that have a flaky pastry shell and a sweet and gooey filling. If desired, the filling can include raisins or pecans. I made both variations in the photo above. Personally, I prefer the tarts. I made these butter tarts for the first time over Thanksgiving, We were amazed by how good the pastry was. This was the best, buttery and flaky pastry I have ever made and these were the best butter tarts we had ever had.
Although they can be a bit messy to eat, this pastry is the perfect compliment for this type and size of tart.
I was too busy to make these the weekend before the competition, so I made them weeks in advance and froze them. There were a total of 14 entries. Place three ice cubes in a measuring cup and add enough water so that you have 1 cup. In the bowl of a food processor fitted with a metal blade, pulse the flour and salt until just combined. Then add the cold lard or shortening and cubes of frozen butter and pulse until blended.
My dough was surprisingly soft and moist, but it still turned out perfectly. In a different measuring cup, whisk together the egg and vinegar. With the motor of the food processor running, gradually pour in the egg mixture in a thin and constant stream and blend until the mixture forms a ball. In fact, I suspect that the moister dough makes for a flakier crust in this recipe. Gather all of your dough, form it into a ball, press it into a disc shape, and then wrap it in plastic wrap.
Note that if the dough is very soft and moist, then wrap the dough in plastic wrap before pressing it into a disc shape. Chill through in the refrigerator for at least 1 hour. Grease a muffin pan with vegetable cooking spray and set aside. Then use your fingers and hands to gently and evenly stretch out the dough.
I work my fingers all the way around the edge of the round dough. Be careful not to tear the dough. If you do, you can always use scraps to repair it. Then place the dough into the muffin tin and shape it along the muffin tin so that you have a tart shell of even thickness and height all the way round.
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