tag:blogger.com,1999:blog-352915250161260334.post5488347725590531596..comments2024-03-27T03:12:09.497-04:00Comments on If Music be the Food of Love, Play On: Have I Found The Winningest Butter Tart? Why, Yes I Have!One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-352915250161260334.post-66298245139064274832013-04-18T14:27:54.211-04:002013-04-18T14:27:54.211-04:001st Annual Buttertart Festival - Midland Ontario -...1st Annual Buttertart Festival - Midland Ontario - June 15 2013 - It's a SMACK-DOWN for sure! Enter your buttertart for a $500 prize! www.buttertartfestival.caDowntown Midland BIAhttp://www.buttertartfestival.canoreply@blogger.comtag:blogger.com,1999:blog-352915250161260334.post-28165555243514411692011-05-20T22:10:08.048-04:002011-05-20T22:10:08.048-04:00Hello Again:
Tenderflake Recipe
5-6 cups Cake an...Hello Again:<br /><br />Tenderflake Recipe<br /><br />5-6 cups Cake and Pastry Flour<br />1/2 tsp salt<br />1 lb. Tenderflake Lard (chilled)<br />1 egg yolk<br />1 tbsp. vinegar (white)<br />1 cup ice cold water<br /><br />Mix flour, salt, and lard (cut into small pieces) with pastry fork until the size of peas. Place egg yolk & vinegar in a glass measuring cup and fill to 1 cup with ice cold water. Beat and then add to flour mixture.<br /><br />Quickly bring together (with hands) to form a ball. Place in plastic bag or cover with plastic wrap. Chill for about 1 hour. Will keep for 3 days in fridge. You can also freeze the dough (less than one month) well-wrapped.<br /><br />Secrets to flaky pastry: Don't play with the dough (will create a tough dough). Work quickly when rolling out the dough (use just a little flour to prevent dough from sticking to work surface). Cut pastry to 3" circles for tart pans. If the kitchen is warm, place tart pans in freezer for a couple of minutes to chill dough. Then add mixture and place in hot oven.<br /><br />For my large old-fashioned pans the butter tart mixture will fill about 8. Therefore, to make about 24 tarts I'll quadruple (4x) the recipe.<br /><br />I'm not too fussy about currants so I replace with golden or sultan raisins soaked in hot water and dried. Walnuts are also nice as well. Many butter tart lovers just like them plain.<br /><br />Enjoy, Kathleen<br /><br />PS. There is a PEI version of the butter tart which adds lemon juice and zest. Will locate the recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-352915250161260334.post-73392663096808245102011-05-20T21:30:07.987-04:002011-05-20T21:30:07.987-04:00Thanks for visiting the blog Kathleen! What a grea...Thanks for visiting the blog Kathleen! What a great piece of history. I am blown away at how very similar my recipe is to your prized favourite. Clearly my lab work brought me to a similar place. I am curious to hear how you will enjoy the maple syrup in the recipe for part of the 'sweet'. I haven't tried the Tenderflake recipe. Will be looking that one up. I was surprised at the number of recipes I have seen that do not first start at a high temperature. I think it is paramount for the pastry to have a flaky result. Are you wedded to currants personally or would you consider raisins instead? I add walnuts when serving these up to the mister. Loved hearing about your pan. A real keepsake that likely won't be leaving your kitchen any time soon.One of Ottawa's Real Foodieshttps://www.blogger.com/profile/08328042877775301606noreply@blogger.comtag:blogger.com,1999:blog-352915250161260334.post-26803991312053404262011-05-20T20:28:15.529-04:002011-05-20T20:28:15.529-04:00Hello fellow Butter Tart Fan: Sadly I missed the ...Hello fellow Butter Tart Fan: Sadly I missed the Cottage Country article. I wouldn't have enjoyed the read. <br /> <br />My favourite recipe for butter tarts dates back to my Great-Grandmother which was also used by my Grandmother and Mum. <br /><br />Prize Butter Tarts - A Guide to Good Cooking with Five Roses Flour (1938 & 1959).<br /><br />1/3 c. butter<br />1 cup sifted brown sugar<br />2 tbsp. milk or cream<br />1/2 cup currants<br />1 egg, beaten<br />1 tsp vanilla<br />Pastry<br /><br />Hot oven at 450F for 8-9 minutes. Reduce temperature to 350F and bake until golden brown.<br /><br />Not too gooey with a little firmness. I use the Tenderflake Pastry recipe.<br /><br />The type of tart pan used is important. I have very old heavy metal tart shell pans from the 1920s and 1930s. They withstand the high temperatures and ensure that the crust is tender and flaky.<br /><br />I'm making Butter Tarts for the long-weekend. I will be trying your recipe.<br /><br />Many thanks, KathleenAnonymousnoreply@blogger.com