We are Canadian!
Did you know that butter tarts are Canadian? They consist of pastry shells that are filled with a sweet mixture of butter, brown sugar and eggs. The perfect butter tart...well, that is a matter of opinion. First the crust - it is usually firmer and not the typical flaky crust. It is a Pate Brisee, which is a short crust pastry. Then the filling...do you like it firm or runny? Sometimes there are nuts and sometimes raisins...or plain. Camera Guy makes faces when there are raisins....He really doesn't like them!
Fern, Camera Guy's mom, loved them! Come back to visit us Fern and I will bake you more!
I was taking a walk with Camera Guy about a month ago - it was during a new season we had this year- Sprinter! Don't really know what is was because there was little snow and it wasn't cold...but it felt strange...
We were talking about Canadian Awesome moments and came up with a few...what are your Canadian awesome moments?
Making angels in the snow
Watching big snowflakes falling
And of course - coming into a warm house...then eating a warm butter tart fresh from the oven...
Here is the recipe
It will yeild enough filling for 24 butter tarts.
1 cup cold butter, cut into 1/2 inch pieces.
2 1/2 cups all purpose flour
1/4 cup sugar
1/4 tsp salt
1/3 cup water
In a food processor combine butter , flour, sugar and salt and process or combine with a pastry cutter.
Add water and combine just until dough holds together.
Press the dough to form a disk. Wrap in plastic and refrigerate for 20 mins
Roll out and cut into 4 inch rounds to fit into standard muffin tins
Fit the pastry into the tins and refrigerate for 10 -15 mins
2 eggs, beaten
1 cup brown sugar
3/4 cup dark corn syrup
1 tsp. vinegar
1 tsp. vanilla extract
1/4 tsp. salt
1/2 cup pecan halves
Preheat the oven to 350 degrees F.
Using an electric mixer or whisk, combine eggs , sugar, corn syrup, vinegar, vanilla extract and salt.
Beat until well combined, but not frothy.
Stir in the melted butter.
Place a pecan half in each prepared pastry-lined muffin cup
Carefully pour the mixture into each muffin cup, being careful not to fill them more than three-quarters of the way to the top (if you fill them more than that they may overflow).
Put the muffin tin on a baking tray just in case there are spills.
Bake the tarts in the centre of the oven for 15 to 20 minutes
Remove from the oven and let cool completely, well not completely-you want them a liitle warm....now this is an awesome Canadian moment.
Until we bake again!
Until we bake again!