Butter Tarts!
13/11/09 08:12 Filed in: Recipe
What constitutes the best butter tart is a matter of great debate however... should the filling be firm or runny? Do you add currents, raisins, nuts, or are those additions sacrilege.
Where the butter tart originates, is also up for debate; did they come from France (tarte à la frangipane) or Scotland (Ecclefechan) or did the recipe arrive from the deep American south (Pecan Pie). In each case the recipe would have been changed to suit ingredients readily available in early Canada.
This first recipe for Butter Tarts produces a fairly firm filling; and we split up the pan with some getting raisins and some getting none (the correct way... ahem). We use our video recipe for 3-2-1 pie pastry, and use a coffee can to cut out the rounds.
Take a look at the video recipe and follow along, then make changes to the recipe to suit your tastes... Make them the best butter tarts ever.
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