Skip to main content

Canadian Butter Tarts

 

There are lots of tarts that present more beautifully but few that taste better than these absolute delights. There were always plenty of these around when I was growing up and I took for granted how amazing they actually are. There are endless variations of these and they all tend to work. Play a round a little with the nuts, raisins and enjoy the different possibilities.  I'll include my recipe for sweet tart dough as well. I hope you guys like butter because there is a lot of it used in these! 

Dough 

  1.  2 cups flour, sifted 
  2. 1/2 cup or more iced water 
  3. 1 tsp salt 
  4. 220g butter - as cold as possible 
Mix all the dry ingredients into the food processor and pulse several times to mix well. Turn to mix and slowly add the water until it becomes crumbly and just a little moist. It should look something like this:
 
Transfer the dough from the food processor onto your lightly dusted work surface and gently work the dough into a rough ball. Knead through just a little bit to get the desired consistency. Wrap this in plastic wrap and put in the fridge for 30 minutes. 

Once re-chilled, remove the plastic and roll your dough out to about 1/4 inch thick. 
Using a 10cm cookie cutter cut rounds out of the dough and place them in a dusted muffin tin. 
Return the dough / muffin tray to the fridge while you make the filling. This is a good time to preheat the oven to 200C.  

Tart Fillings 

  1. 1 cup brown sugar 
  2. 1/2 cup maple syrup
  3. 1/2 cup butter 
  4. 2 large eggs - beaten 
  5. 1 tsp vanilla 
  6. handful of raisins
  7. handful of pecans - toasted 
  8. dash of lemon juice (optional) 

Putting it all together 

1. Add the butter and brown sugar to a sauce pan on medium low heat
2. Once melted and while keeping stirred, mix in the vanilla and maple syrup 
3. Turn heat to low and mix in the beaten eggs. 
4. Transfer the mixture to a measuring cup or something you can pour from 
5. Put a small amount of pecans / raisins in each tart 
6. Pour the mixture into each tart 
7. Transfer to the pre-heated oven and cook for 20-25 minutes. After the first 5 minutes lower the heat to 175C
8. Remove from the oven and allow to cool completely on a cooling rack 
 
  

Comments

Popular posts from this blog

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well. Gather the good stuff: 1 Tbsp butter or better  Chicken legs and thighs. Enough to fill a big pan.  2 or 3 Yellow onions - sliced.  1 Tbs of paprika. I use smoked but you can use regular paprika as well  1 cup chicken broth at room temperature 1/2 cup sour cream  Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well.  Meanwhile slice your onions and set aside.  Heat 1 Tbsp oil in a heavy pan on medium high heat .  Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry fo

Gloriously Garlic Noodles

  This is a dish that you can have on the table in 20 minutes or less. It has relatively simple ingredients that pack a ton of flavour. It's also open to a lot of variation. I like to serve it with shrimp as shown but really any protein will work, seafood being the fastest one to add. Also, feel free to play with the amount of garlic. The recipe that follows is on the extreme end of how much you want to put it in there. if you find garlic a little overpowering, or you have a dentist appointment the next day, maybe tone it down a bit.   Gather the Good Stuff  In regards to the sauce, you can be pretty loose with the quantities. If you like it a little saltier, use more soy sauce. If you like it a little hotter, add a little more cayenne. For the noodles, literally any noodles will do. I used the standard spaghetti but that's just because it is what I had on hand.  2 Tbsp soy sauce - a shot of a thicker darker one is probably a good idea. if you use one that is too light you'

Chicken Noodle and Sausage Soup

  The wind where I live can cut you right down to the bone. Nothing will get you back up to speed like a warming bowl of homemade soup. It's also the best way to get through all the bones you've been saving from other dishes you've made by making the base from scratch in the form of your own broth. The veggies here can be changed up to taste of course or to suit whatever you've got on hand. This recipe is a in two parts, a recipe for the broth and a recipe for the soup itself. It's all pretty straight forward and I'd encourage you to mix it up with the exception of one part - do not cook your noodles directly in the soup itself. The result of that is a terrible mess if you reheat the soup. The noodles get way overcooked and they start to disintegrate. Best to cook them separately.  Gather the Good Stuff Broth  This recipe presumes that you've been saving bones etc from other meals that you cooked and that you've got roughly enough to make a decent stock.