The sweet concoction inside a pastry shell, has several conflicting reports of the origins of this delicious little tart.
Some believe the origin of these tarts is a result of the "filles du roi" or Kings Daughters who were young French women sent to Quebec, Canada in the 17th century. They adapted their desserts with ingredients available to them. While others, believe they were originally known as "border tarts" as a lot of immigrants around the turn of the century were from the border of Scotland and they adapted their own recipes. Again, others believe they were invented by rural people in Ontario, Canada.
The recipe can be found in a lot of recipe books and have variations of the ingredients, and they all taste great. I like them using the recipe below.
BUTTER TARTS
Pastry
Make your favourite double-crust pastry recipe, roll thinly and cut into rounds to fit into medium size muffin pans.
Filling
I large egg
1 teaspoon vanilla
1/4 cup melted butter
1 cup brown sugar
1 tablespoon vinegar
1/4 cup of raisins (or more if desired)
Combine all of the ingredients except the raisins, mix well.
Put the raisins in the pastry shell, dividing evenly.
Fill shells 2/3 full with the syrup mixture
Bake on the bottom shelf at 400 degrees for 12-15 minutes or just until set. Don't overbake. Underbaking makes them runnier.
Cool on wire rack, they remove from pans.
Enjoy.
I makes these when I know I will have company to help eat them. Great with a cup of tea or coffee.
Cold today, down to -16*C overnight and struggled to reach -6*C today. It was sunny, however, clouds have rolled in. In this weather we only do what is necessary to do outside. So, groceries bought, mail picked up and Hubby cleared the snow we had overnight. Inside cosy and warm for the rest of the day.
Dinner tonight, hey it's Tuesday, I don't cook on Tuesdays, chicken from the grocery store. veg and potato. Not even sure what we will have for dessert, maybe nothing tonight.
Keep warm or cool.
You are obviously on the same side as me re: the raisin controversy! That's how I like them too. You must be well south of us as it was -20C this morning and has only managed to struggle up to -9C. Definitely chilly weather!
ReplyDeleteThank you. I will definitely be giving these a try. I am assuming a short crust pastry will work? Hot and humid here today. I'm off for my booster shot shortly.
ReplyDeleteDid you know, Pat, that the carbs in just two of those would be enough for a diabetic's entire supper? Telling you just in case you were unaware. Hopefully your husband didn't partake in these. It's a shame because these would be right up my alley too... but I wouldn't dare. ~Andrea XOXOXO
ReplyDeleteNo he did not have any at Christmas, they are in the freezer for future company.
ReplyDelete