Butter Tarts in Canada

April 28, 2015 at 6:09 pm Leave a comment

Butter Tarts Issues – Greeting cards and other things…

OK… So, we were visiting the Vancouver Art Gallery downtown. They were showing Cezanne on the first floor and it was great. Even though we aren’t very big fans of modern art, there were some interesting pieces/displays on the 2nd floor of modern Chinese art.

EPSON MFP image

sketch of card

Anyway, we were in the gift shop and I was looking for possibly a post card of the MadeIn Company’s exercise stuff [about the middle of the page is a video with the exercise stuff; it’s really entertaining if you have ever seen a yoga exercise video] and they had some very tongue-in-cheek greeting cards making fun of various aspects of Canadian culture. One card was on butter tarts and basically said: Raisins or walnuts? Runny or firm? I thought this was so funny because there are some very similar heated debates in the US in such matters (e.g., light or dark syrup for a pecan pie, marshmallows or savory sweet potatoes at Thanksgiving, but I digress.)

We had been in Vancouver for days but, unlike other trips where we’d visit several bakeries, we actually focused on chocolate (both solid and liquid) and Asian/Native People’s food. So, when I saw the card, I wanted to understand the butter tart debate.

EPSON MFP image

sketch of butter tart

First, there are many sites that discuss the debates surrounding butter tarts. One organization ran a contest and the results outline the issues (see Canada site Better Butter Tarts). Here are two: The Brandon Sun website or ctv website . Runny versus firm refers to the texture of the finished product. They are runny when you take them out of the oven and the top is firm to touch but jiggles a little and, when you bite into them, the center is runny. The debate about raisins or walnuts is actually a little more complicated. Either the tart has no add-ins (plain) or it can have raisins or nuts (and some say both?!). One site said that the corn syrup in Canada is different from what is found here in the US and not golden syrup (as in England). Some people add maple syrup or replace the corn syrup with maple syrup – although others say that it must have corn syrup. It’s fascinating.

So, after studying many of these recipes, I came up with my combination version. My daughter said that it’s a little bit Canadian because I’m a little Canadian (since my mother was born there).ayl butter tart 2015

The Butter Tart (Adrienne’s version)

*The debate – firm versus runny. We’re going to try for more firm just because we like more firm but it seems like there’s a split and also that some people like the top firm with runniness underneath.

*The debate – nothing, raisins and/or nuts. We’re going to use nuts because we like them. We love pecans but it definitely seems like a “no-no”. If I like this recipe, I may end up adding them.

**Note: Some people say that the Canadian corn syrup is different from American. It’s more golden colored but it’s not golden syrup. So, I decided to do part maple syrup.

**Note 2: The original recipe probably did not have cream or milk. I am not including cream or milk in my version right now. I may add it later and will add the optional amount below.

*I’m using my own pate brise (regular pie crust dough). Some people have used a puff pastry like dough. Most people use their own favorite recipe (including one with cream cheese but I have a hard time believing cream cheese was in the original.)

Ingredients

1/3 C (2 .67 ou/75 g) butter
¼ C brown sugar
¼ C corn syrup
¼ C maple syrup (using grade B)
2 eggs
(2 T milk or cream optional)
1 tsp vanilla
pinch salt
½ C walnuts (toasted and roughly chopped)
your favorite pie dough recipe

Method

  1. Preheat oven to 450°. Spray tart tin (or tins). Use a cookie sheet to avoid spilling.
  2. Roll pie dough until thin. Use a cookie cutter that is just slightly larger than the whole of your pie tart pan holes. Put dough into tart pans and lightly dock. Put into fridge for about 10 min.
  3. If you’re going to par-bake, cut pieces of parchment to line tart tins. Use a few pie weights in each whole. Par-bake. (You don’t have to do this part but I like my tart dough very baked.) Bake 10 min. Remove from oven. Remove pie weights and liners.
  4. Pour filling about 2/3 full or just below rim.   Reduce heat to 350°. Put back into the oven for 8-15 min. (Less if you want runny ones.) Cool.

**The family loved these butter tarts. I am likely to make them again – maybe mixing it up. For example, I could see using all maple syrup and no corn syrup, using pecans, or trying raisins and nuts. Quite fun when you’re not being too serious.

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Entry filed under: Baked goodies, Food, Pastry, Travel, Uncategorized. Tags: , , , , .

Catching up in April

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