Butter tart free#

I believe it was Bloor St where we used to go. When I was a child I always loved going to Toronto and stopping by Mother's Bakery for butter tarts. And my mom’s secret ingredient was a bit of lemon extract or lemon juice, never vinegar. Real butter tarts have currents, never raisins. My recipe comes from my great, great grandmother. It is not Christmas without the in my house.īutter tarts are my absolutely fav and at Christmas I use Craisins for a festive touch. Do not overfill as they do drip over into the oven. I always use raisins as it is a very old family recipe and I make them very small so a spoonful of filling in each.

We always called em currant tarts and it wasn't till I visited a Canadian bakery and saw them in the case that I learned from whence they came. Yup, currants! I'm 78 yo and this was my g'mothers recipe. Although, to be fair, the 'currents' in question are really just small raisins, dried zante grapes, and have nothing to do with real currents (the black or red berries that grow on bushes and which you might make jelly or jam from.) I agree about the currents which is what my Winnipeg grandmother used. This has already become a favorite recipe. These are fabulous! My husband, our baker, made them twice now and we will be having them for Christmas Eve Dinner tonight He made both the standard recipe and also with added nuts and fruits. I added mini chocolate chips and still not overly sweet. The only other difference is that I use lemon juice instead of vinegar but the same results from the use of an acid would be anticipated.Ībsolutely delicious! Soft filling and tender crust ( using some lard as suggested). So yes, I would rate this 'adulterated' recipe as pretty darn good. I fall into the runny filling without nuts, raisins, currants or even chocolate chips. I have used maple syrup for years and applaud your inclusion of it instead of corn syrup.

AND if the filling should be runny or set. The debate in Canada is all about the filling and if it should contain nuts, raisins, currants or none of them. I will be trying this as I am allergic to corn products of any kind so this makes a great choice for me to makeĪs a Canadian who loves butter tarts, this recipe is very close to the one I use. She did use raisins, but I modified her recipe just slightly by using golden raisins, which made them look prettier. She shared it with me, along with a few others, as a wedding gift in 1979. I got the recipe from an 83-year-old Toronto native, who summered in Florida and baked these for my husband when he was a child. My recipe for Canadian Butter Tarts is way different than this version, and quite frankly, your pic of the tarts isn't very appetizing.

Those, in particular, are the ones you have to loosen with a butter knife. Typically these will not stick to the pan so long as the filling has not bubbled over the edges of the shell. You may need to make the recipe a few times-what a shame-and note the visual clues that will help you bake them to your liking. A lot of people like them slightly runny (shorter baking time), while others prefer the filling to be more like pecan pie (longer baking). The trick with these tarts is knowing precisely how long they should be baked, but that depends on personal preference. But do make these cute little tarts-they’re out-of-this-world delicious.

Butter tart free#

It’s perhaps the closest thing Canadians have to a national sweet, though even they can’t seem to agree whether their beloved tarts should contain raisins or chopped nuts feel free to use either, none, or both. At the risk of oversimplifying things, a butter tart is something like a miniature version of pecan pie, minus the pecans-just the lovely gooey filling and a buttery crust.