THE BEAUTIFUL EYE
I have shared hundreds of recipes on my food blog MRS. BUTTERFINGERS. One recipe has been outstandingly popular. It is my recipe for butter tarts. Hundreds of cooks have down loaded this quintessential Canadian dessert.
The melt-in-your-mouth flaky pastry tart is filled with delicious concoction of butter, sugar, syrup and eggs . Cooks add their own variations. The purists add only currants or raisins. Some cooks add variation with nuts, coconut, chocolate chips, figs or dates. The pastry recipe is carefully explained and if you are one who avoids making pastry do try this. You will be thrilled with the results.
In 1955 I was working as a writer at a small Alberta radio station. I brought a box of butter tarts I had baked to work. I was asked if I would bake some butter tarts for a bridal shower. I quickly found myself working nine to five as a writer, then filling orders for butter tarts at night. My career in the food business had begun.
This is the very best of pioneer Canadian cooking. The earliest recipe for butter tarts was found in 1900 in The Woman’s Auxiliary of the Royal Victorian Hospital Cookbook. Over the years I continually tweaked my recipe. This recipe found in the Harrow Country Fair cook book (with a few adjustments) is a blue ribbon winner. I always use currents (reconstituted) as opposed to raisins. I think their flavour and texture better compliments the syrupy filling. The pastry of butter tarts is equally as important as the filling. It must be flaky and rich yet be able to hold the delicious and sometimes runny filling.
You can make butter tarts in tiny tart tins for one bite of heaven. If I plan to use the butter tarts for a dessert I use a larger tart tin and serve with a generous scoop of sublime vanilla ice cream or a flourish of whipped cream.
Butter Tarts will keep about a week at room temperature and freeze beautifully for three to four weeks.
BLUE RIBBON BUTTER TARTS – just click on the name and fill your kitchen with the delectable aroma of baking.