tenderflake butter tarts

These are the best!! (and baby formula). I can’t see the ingredients or the instructions for the pastry though. The original butter tart filling consisted of currants, brown sugar, egg and butter and is believed to have been created in the Ontario area in the mid-1800’s according to my Great Grandma. Cool as filling is extremely hot. and then small t for vanilla. I really enjoyed the information. Thank you! Real Canadian Butter Tarts This recipe should give somewhere between 3 and 4 dozen tarts depending on how full you fill the shells and how big your tart tins are. Valerie. !--they'll … See more at http://www.greeneyedsusan.blogspot.com Thanks for sharing this recipe Valerie. I have very fond memories of making these butter tarts with my mother every Christmas and have never seen a recipe since that called for currants. Both have been “lost” now, so I am on the search for another! Pour the mixture into the tart shells, filling until about 3/4 full. I’ve been looking for a recipe with vinegar in the filling. Enter your email address to follow this blog and receive notifications of new posts by email. Thank you for bringing my Mom to the forefront in my memories today. Like what you see? Dump the contents onto a large piece of plastic wrap then fold the plastic in towards the dough repeatedly until a ball forms. These freeze really nicely. This young deer was only interested in the foliage around her. I am now going to look to see where I can buy it. Beat all with the beaters until bubbles form and then spoon mixture into the tart shells until almost full. I am so sorry, Cathy! This is undeniable a sweet treat where looks are completely deceiving. Haha. Quite often I have made these twice at Christmas time but they take no time to whip up so it’s not too time consuming! Katie would ask, and the following day brought her breathless teacher a little old (even at that time) cookie cutter for me to “see”. BIG HUG TO YOU I am honoured that you love these as much as we do! This best ever recipe for Old Fashioned Butter Tarts is a popular treat for Holiday Baking, but tastes so terrific you'll want to bake up a batch throughout the year. It depends on the size of your tart shell pan, but that works for my mini muffin pan. Put your tart shells, still frozen, on the tray and fill a good 3/4 of the way. 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. You will love this recipe. (I might have been prodded by a kick in the seat of my pants.) Remove about 30 mini tart shells from freezer and place on a cookie sheet. But no promises. Meanwhile, put half the blueberries into a medium saucepan. It’s been tooooo long! When I have leftover butter tarts I like to flip them into other delicious desserts. My growing up years were obviously, similar! Thanks so much for the tip! Grandma Maude was famous in the Central Alberta countryside where she lived for her Canadian butter tarts. She was 78, and still making my pastry! In a 1 cup measure combine the vinegar and egg. They had raisins sprinkled in the bottoms of the pastry-lined tart tins, were only marginally sticky on top, and the inside was more like a sugar-egg gel than anything else. I still remember exactly where I was at the table, kneeling on a chair, when I was first allowed the honor of doing the pouring. oxox. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour. Spoon into unbaked tart shells, filling about 2/3 full. Love your recipe. I have gone back and revised many, but had clearly missed this one – so THANK YOU! In a medium bowl, beat together the brown sugar, vegan butter, plant-based milk, cornstarch and vanilla until smooth and creamy. My recipe is simple – Butter Tarts. This site uses Akismet to reduce spam. Beat eggs; add sugar, syrup, vinegar, vanilla, and butter; mix well to combine thoroughly, Roll pastry and cut with fluted cookie cutter, Place each pastry cutout into mini-tart shell mold ; fill each shell ¾ full with filling (if too fill, filling will boil over and tart will stick to pan and appear unappealing), Bake 8 - 12 minutes at 350°F until pastry is golden; watch carefully after 8 minutes, Cool for 5 minutes in pan on cooling rack; use a butter knife, or dull knife to loosen each tart from pan as some filling usually creates a little sticking, Place each on cooling rack; pack carefully in tightly sealed labeled and dated container until needed, placing parchment or plastic wrap between layers, Project 2019: Valerie’s Personal Evolv Health Story. https://www.redcottagechronicles.com/recipe/butter-tarts-a-canadian-tradition I knew I forgot something! Some things must remain pure and there is no need to mess with perfection. And, mom found another at an “antique” sale in Scottsdale AZ one winter. Also don’t forget you can address all you shopping needs at my website at http://www.jacksjule.com. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box. Love you so much Grandma Maude! I have fond memories of butter tarts and want to make your recipe for Thanksgiving but I am a bit stumped. The pastry recipe with step by step images can be found on my Tenderflake Pastry Recipe post with Variations, here. Canadian Food Recipes; Preserving Canadian Food Practices, January 9, 2010 by Valerie Lugonja 34 Comments. It is at least 150 years old, if not more, though the original recipe may not have been known as Canadian butter tarts because it did not have corn syrup in it. If filling has boiled over, pastry will stick to mini-muffin pan; gently loosen portion of shell stuck to side of pan with a table knife or very thin instrument, and lift tart out of pan (this process must be done when tarts are still warm). I was terribly, terribly disappointed to find them missing in Toronto, where “the best” is deemed to be a thick starch-and-sugar goo that drips if you’re not careful. In a parfait glass, layer warmed up broken butter tart pieces, vanilla ice cream, and whip cream. https://www.acanadianfoodie.com/2010/01/09/canadian-butter-tarts Each Saturday my dad would take my three brothers and I out towards Harrow and there was a small bakery that sold the most scrumptious butter tarts. Learn how your comment data is processed. In BC where I grew up, the common brand was Rogers, the name of a Vancouver Sugar Refinery at the time. It was not hard to learn, but, does require desire. I always look to find something made in Canada (which neither of these are) then, GMO free and ethically made with the purest of ingredients. brand new Gramsy, so be prepared to hear a lot about this new role in her life! I also love the currants instead of raisins. The balance between pastry and filling is very important and too much pastry is never a good thing. This image is priceless. Watch carefully! Many first prize ribbons in my drawer are due to this recipe. It was unusual that a new in would come into the house, whereas a fresh tin of Rogers Golden (sugar) syrup (pancakes!) Hugs, I am on it! The tarts I grew up with are, of course, what I believe to be the Best Possible Kind. SUBSCRIBE TO A CANADIAN FOODIE Valerie XO. I got a job right after getting back from Portugal – it’s in a busy office so I have to admit it has changed my routine somewhat. In Toronto, it was Redpath, and in the UK, Lyle’s. Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! If you have a cutter like the one above, consider yourself blessed. Try not to touch the dough with your warm hands. You will be a hit with your friends! Nuts and a plethora of other ingredients can be added to this recipe, and have been, almost everywhere. We distributed the raisins first (something to keep little fingers occupied in a non-mischief pursuit, I guess! Valerie. Completed Project 2017 Posts: Cooking in the Kitchen With…. Next, the filling is exceedingly simple. 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. 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