![]() Once they are cool enough to touch move to a wire rack to cool completely before serving. Pour the filling into the prepared tart shells and bake in the pre-heated oven until they start to brown. It was hard to decide which was our favorite! Pecan, Chocolate Chip and Plain Butter Tarts. I have made these tarts a few times this past couple of weeks, and we made them again when my cousin came to visit. They don’t have to soak in water, you can soak them in a fruit juice such as pineapple juice or even rum or brandy. That’s why it is imperative to soak them first, or any dried fruit for that matter. 1/3 cup Pecans – coarsely chopped, you could substitute with hazelnuts or even walnutsīecause raisins are very dry, if they aren’t soaked then they will absorb the liquid from your baked goods, making the dessert less moist.1/4 mini chocolate chips – semi sweet or milk chocolate or a combination.Syrup – corn syrup is the traditional syrup but you could substitute with maple syrup.The earliest published recipe dates back to 1900 in the Women’s Auxiliary of the Royal Victoria Hospital Cookbook, which was written in Barrie Ontario, Canada. The sugar pie, was made with a filling of flour, butter, salt, vanilla, and cream, it is considered the forerunner to the butter tart.Īlthough the butter tart as we know it now was common in Canadian pioneer cooking. They brought with them their traditional European recipes but of course they had to adapt to making them with the ingredients available. It is believed that between 16 approximately 800 young women were sent to Québec from France to help colonize. *You can substitute with Maple syrup but start with a ⅓ cup since it is thinner than corn syrup.But it has a unique flavour that lets us appreciate the diverse cooking traditions of the world that we live in. I suppose the addition of sour fruit or dry nuts would help even out the sweetness. I must say they were awesome, albeit a bit rich. Moreover, I have omitted the raisins and made butter tarts on their own because I wanted to know how they would taste unadulterated by other ingredients. You may refer to her original recipe in our Kuali archives. Nevertheless, I have reproduced Anna Olson’s recipe here in its entirety but converted her measurements by weight rather than by volume. Purists would insist that no fruit or nuts be added into traditional butter tarts, provoking many polarising debates on what are acceptable additions to the iconic dessert. This is achieved by baking at a high temperature first to puff the pastry, then at a lower temperature to slowly caramelise the custard filling, causing the top surface to dome while it is baking, and then to sink as it cools into crystalline perfection.Īlthough she had added raisins into her recipe, but she said that you may bake butter tarts on its own, or substitute with pecans, another product that is indigenous to North America. The centre of the tart should be gooey and almost chewy, while the sugars at the top surface would caramelise into crunchy crystals. ![]() She explained that a good butter tart would have a good ratio of flaky shortcrust pastry to custard filling. She expounded effusively about butter tarts and how synonymous it is to the Canadian culture, especially its use of maple syrup as the main flavouring in combination with butter. I first encountered butter tarts when TV celebrity Anna Olson came to Malaysia for an Asian promotional tour of her cooking programme. This indigenous product, which had been processed by the aboriginal people of North America long before the arrival of the Europeans, was quickly adopted by the settlers to sweeten a variety of confectionery due to the scarcity of other sugar sources in the New World. They are basically pastry shells filled with a custard of eggs, butter and maple syrup, the quintessentially Canadian sweetener made by reducing the sap of the maple tree. Any Canadian worth their salt will know what butter tarts are.
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