1944 Purity Butter Tarts Vs. 1970 Purity Butter Tart Recipe
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- 1944 Purity Butter Tarts Vs. 1970 Purity Butter Tart Recipe. In this age of celebrity cookbooks that never get 'updated'; we almost forget that from 1900 to the 1970's there were a lot of cookbooks that were updated every couple of years to reflect changes in cooking, ingredients, and lifestyles. Today we're looking at the same recipe, from the same cookbook; 25 years apart. This Canadian butter tart recipe, saw some changes over that time period... which one is best?
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1944 Recipe
Ingredients:
2 eggs
500 mL (2 cups) brown sugar, (packed)
30 mL (2 Tbsp) vinegar
5 mL (1 tsp) vanilla
120g (½ cup) butter, melted
1 1/3 cup currants, chopped raisins, dates, figs, or nutmeats
Pastry for *12 tart shells
Method:
preheat oven to 230ºC (450ºF).
Beat eggs, then beat in sugar vinegar, and vanilla.
Stir in melted butter and fruit.
Fill tart shells ½ to 1/3 full with mixture.
Bake at 450ºF for 10 minutes then reduce temp to 180ºC (350ºF) and bake 10-15 minutes more.
Or until crust is golden brown and filling is firm.
*Notes:
- We found that there was enough filling for 18 tarts.
- Baking at 375ºF for 15-18 minutes produced better results.
1970 Recipe
Ingredients:
125 mL (½ cup) raisins
60g (1/4 cup) butter or margarine
125 mL (½ cup) packed brown sugar
250 mL (1 cup) corn syrup
2 eggs
1 mL (¼ tsp) salt
5 mL (1 tsp) vanilla
Pastry for *12 tart shells
Method:
Preheat oven to 180ºC (350ºF)
Cover raisins with boiling water, allow to sit until they plump and then drain.
Beat together butter and brown sugar.
Beat in eggs, corn syrup, salt and vanilla.
Divide raisins between tart shells, and then fill ⅔ full with butter mixture.
Bake for 15-18 minutes, until crust is golden brown and filling is firm.
*Notes:
- We found that there was enough filling for 15 tarts.
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^^^^Full recipe in the info section below the video.^^^^
Funny you just released it. I just tried your first butter tart video.
Glen, I'm still loving your channel with every video. I had a thought about the cooking time you mentioned on the first batch of 44s. I haven't done a lot of baking since I moved from near sea-level to 7000 feet, but when I have baked, I've noticed a big difference in how cook times need to be adjusted for elevation. I often have to cook much longer with this thinner air. Maybe that cookbook comes from a higher elevation state/province?? Cheers.
It's from Toronto - about 400 feet. But a good idea! Probably has more to do with electric ovens in the 1940's not being insulated very well - the high heat would would bleed off really quickly when you turned it down. Our oven today will retain the heat longer.
bbtesla the grams are different, but both mention 1/2cup as you say
It was a typo in the transcription - I've fixed it now. 1970 version is 1/4 cup butter. the 1944 version is 1/2 cup butter. The Metric amounts were correct the whole time.
Just catching up with your butter tart series. It made me look at my mom’s purity flour cook book from 1932. It’s a different version yet again
2 eggs
2 cups brown sugar
1 tbsp. Butter
1 tsp. Vanilla
2 cups raisins, currents, chopped dates, figs or nuts
2 tbsp. Milk or water
Oven temp was 475 for 15 min
I enjoy all of your videos.
I suspect that the inclusion of vinegar in the '44 version is to inhibit recrystallization of the sugar, just as corn syrup inhibits recrystallization in the later recipe.
Could we get more videos with a comparison of two recipes that have evolved over time? I found this tremendously interesting.
Gaining on average a 1,000 subscribers a day! It's good to see, not long till you reach 1 million. Keep up the good work!
That would be crazy
@@keenanpflager1230 And deserved.
1000/day , minus the 155k currently, is hitting a 1MM in 2.3 years. Even if you factor in naturally exponential growth its still ~1.5 years to hit 1MM
Thanks Glen (& Friends) for doing the 1944 version.
Thanks Ray for the inspiration and the recipe!
The 1970's recipe is basically what we would make in the southern U.S. as pecan pie. Switch out raisins for crushed pecans and top it with halved pecans.
I thought that filling looked familiar!
@@garykoite The custard is sensitive to the amount of water in the corn syrup. Pecan pies can be soupy if the corn syrup moisture content is higher. Only consisted success I have had is with Karo brand in the US.
In the US pecan pie is based on the KARO pie recipe. Which is basically just a butter tart writ large with no fruit.
@@EAKugler As I noticed. Some recipes will use a 2/3 to 1/3 mix of light and dark Karo. Reduced in quantity a tad if one makes a Bourbon pecan pie.
My dad's mom always made her Pecan Pies with only Pure Maple Syrup and no corn syrup and my Mom's Mom made hers with the Corn Syrup. I prefer my Dad's mom's best!
Cool. Here's a cool tip I got from a pastry chef; double the vanilla in the recipe. I tried it and it makes the recipe taste better.
Thank you for this memo. I tend to always go too low with vanilla and it's sometimes not even recognisable in final product.
@@mortisCZ remember, vanilla is alcohol based so it will boil off when cooked. So by doubling it, in the end product will have, roughly what the original recipe had anyway.
I agree I always do that : )
Great recipes. Interesting that my 1967 Purity Cookbook has another version of Butter Tarts again. They are all delicious in my book.
I think I've watched so many of your videos I'm going to hear "welcome friends" in my dreams lol
Loved the vid! Glad to see the silver play button in the back :)
I'm SOOO thrilled to have stumbled on this video. The 70's purity butter tart recipe was a holiday staple that my grandmother made every year. She has deep roots in Newfoundland, moved to Ontario in the 40's, then Alberta in the 60's. The purity recipe was passed down to my mom, and then to me. I misplaced her hand written recipe and have been searching high and low for it. She actually had BOTH books you show here and the recipe I've grown to love is the 1970 version. I subscribed to your channel and it warms my heart to see all of these traditional Canadian recipes. I just love what you're doing here, the depression era video's, the vintage cocktails, I'm so happy I found this! Your new cooking friend, David :)
This show has inspired me to start baking
A WHOLE CUP OF CORN SYRU- *heart stops beating*
I think he used 2 cups by mistake
I used to buy no-name butter tarts every week at Loblaws in the 80s, I liked them so much. But my all-time favourite was the non-traditional one made by Second Cup in the 90 's. They had a chocolate crust on top!
Thanks for the informative and nostalgic series!
No idea how I found this channel but I love it. Massively different from what I'd usually watch but it's really well produced and really interesting. I love seeing the old recipes and interesting things you make. Keep up the good work guys.
I just made the 1944 butter tart. Omg, it’s so good. Glen has an excellent video on how to make an all-butter pie shell, and it’s totally worth it. Your the best Glen!
My Canadian grandma's tart/muffin tins were bigger than the conventional size for home bakes today. A third to a half more.
Definitely. I've keep an eye out for vintage pans at garage sales and thrift stores.
Just by look, I liked the 1944 ones, great video, loved the comparison, its amazing how much recipes change over time, 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
Who the hell disliked this video? How could you dislike this?!
A diabetic who can not afford to buy the massive amounts of insulin required to eat these...
Keith Wood so by that argument a person allergic to peanuts would dislike a peanut butter cookie recipe? In fact they should report it because it's encouraging them to cause themselves harm?
By the way, insulin is 90% cheaper in Canada than the US. I recently saw a news story about a caravan of Americans travelling to Canada to buy insulin.
@@halbyg4291 ---> Sorry for the confusion, my post was meant as a joke, as in the only people who would dislike butter tarts would have to be someone who can't eat them. And yes it is great to be a Canadian & for the record I'm per-diabetic, I don't have to shoot up yet, but, I should avoid butter tarts, if only I could...
Keith Wood well I do feel like an asshole.
This is one of the problems with communicating through written language with a person you don't know - tone is nearly impossible to understand.
When I first read your comment I assumed it was a person trying to actually tell me that insulin costs would be a reason to dislike the video.
Now reading it - and taking into consideration your clarifying comment - I now see it for what it is - joke.
Sorry for my a-hole reply. And I thank whoever is listening that I am Canadian on a daily basis :)
Americans?
"Does one have to win?"
What a lovely perspective.
redoorn: Quintessential Canadian.
This reminds me so much of a shoo-fly pie! The only major difference is that there's molasses and no raisins. I'd love to see you try a Pennsylvania Dutch shoo-fly pie and for one, see if you guys like it (a lot of people who aren't from the area end up not liking it), and two, compare it to a butter tart! They look fairly similar in filling, but we add a crumb topping. I'll see if I can find my family recipe and send it to you guys to try. Need to ask my mom. Love your channel!
Good point on Shoofly pie. I live in Amish country Indiana. Lots of the those pies around here. Anyway, he used a dark corn syrup which has some molasses already. So they are more related than it first appears. Would love to see him make the Amish shoofly.
Brown sugar is just white sugar plus molasses
I have never tasted the butter tart, but either one looks delicious. Thanks Glen and Julie👍
The most Canadian content I've seen in a while
The recipe that my family uses comes from @ 1960s Manitoba Co-op cookbook. No vinegar or corn syrup, but it has walnut pieces. It only makes a dozen tarts. They go so fast I started doubling the recipe. I do confess that I don't make homemade pie crust. Instead I use Betty Crocker Pie Crust mix from a box. Please don't think less of me for that.
My family has always used the 5 Roses Cookbook recipe, the 24th edition. Love to see you compare with these
I holidayed in Algonquin Park since I was 3, in 1964. I was in Canada when we (well, you, but I sing the Canadian Anthem at Red Wings/Maple Leafs games as well--anyway-- when we) switched to the metric system, and have spent more time there, my 2nd country, than any other country other than the States (despite having lived in Europe for several years). Butter tarts were a once a year thing, a dessert to look forward to every year, like small mouth bass cooked in a skillet on an open flame. Only recently have I begun researching for a home recipe to recreate this uniquely perfect dessert. Thank you very much.
Y'know, I have to wonder if rum or brandy-soaked raisins would kick this recipe up a few notches... I may have to invest in baking supplies.
Glenn I am a Chef and a broadcaster...absolutely love your channel; it is must watch TV for my wife and myself. I have been making Butter Tarts for about 50 years. Never knew you could make BT"s without corn syrup. Tried the 1944 version with addition of 1/4 cup of cream and maple instead of vanilla. OMG I don't know how many more years the Lord has for me on this earth but each of those Christmas's I will be using the 44 recipe.
I guessed which was which correctly thinking it was the corn syrup. I was also figuring the 1944 version having more butter would live up better to its namesake.
There was a Cookbook from the 1950's from Lord zDufferin Public School in Toronto, Home Economics class. It had the great Butter tart recipe. Even my grandmother loved snd used the book.
I got one for her and one for me. Somehow in my last move, I never found them again. It had a grey and dark blue cover. I can't find it anywhere online. I'd love to have that book again. Great cookie recipes, big recipes and the best Butter tart recipe.
Your eyes say it all when you tried the 1944 version, lol. These do look very yummy.
I really want a butter tart. I’ve never tried them before lol
mstinasugar Absolutely must!!
Same!
You can have plain, raisin, and pecan buttertarts .. Mine is plain and pecan! So yummy!
The 1944 ovens would have cooled off more quickly hence the need for the adjustment. Also a 1944 cookbook would assume that the baker with know to plumped the raisins. It's a nice comparison and interesting to see how cookbooks have changed to accommodate modern bakers who have less experience.
Great, last week I had no idea what a butter tart is...
This week, I'm making 3 dozen butter tarts...
The Joy of Cooking changed tremendously over the years. I have ebook copies of several different editions, plus a hardcover edition of the latest version. It's fun to see the different things.
I leafed through my sister-in-law's more modern version of Joy a few years ago... I seem to recall that the proper way to prepare opposum and how to skin a squirrel that were in my older edition were missing... certain other things like aspics that have fallen out of favor were gone as well, if I recall correctly.
@@roderickwhitehead Yeah, I believe they did not take those out till the 80s or 90s!
You should do Portuguese custard tarts!
Chef John, from Food Wishes did them.
Try a South African milk tart and an old fashioned brandy tart. Both classics a d both delicious. Recipes for both are a available on line.
I didn't want to be a barber anyway, I wanted to be a lumber jack, leaping from tree to tree as they float down the mighty rivers of British Columbia! The giant Redwood! The Larch! the Fir, the mighty Scots Pine! The smell of fresh-cut timber! The crash of mighty trees! With my best girly by my side! We'd sing, sing, sing! Iiiiii'm a lumberjack and I'm OK! I sleep all night, I work all day! (If you get the reference, feel free to chip into the rest)
OMG !!! I inherited my mother's 1944 Purity book. Its quite the read ...LOL...
I am American and I want to try a butter tart! Thanks for sharing!
I wonder if a pinch of cinnamon would taste good in the 1944 im going to try it!
No.
Glen, thanks for the great video. I always love to listen while I catch up on emails.
Yum 🇨🇦. I would need to test taste several. Willing to make the sacrifice.
I made the 1944 version yesterday using you pie crust recipe as well. I've never had a butter tart, so I'm not sure if I got it quite right. That being said, they were quite tasty and my friends enjoyed them. It's very much the flavor profile of a pecan pie without the pecans. I'll make them again. And your pie crust recipe will probably be my default pie crust from here on out. It was super easy, baked up just right and tastes great.
A 28 ounce tomato can worked perfectly for my tins to cut the crust.
Coming back to this recipe, I soaked the raisins in some dark rum and man that makes a difference
As a Canadian living abroad I really enjoyed seeing butter tarts & milky tea. 🇨🇦 Thanks for testing & sharing both recipes. But I gotta say that I’m firmly on the raisin-less & runny side of the butter tart debate. 😋
My Mom's butter tarts were just like the 1944 tarts and so good. When I make butter tarts I make mine similar to the 1944 tarts but I do add some Lyle's Golden Syrup to mine.
Yes! The first recipe is what I grew up on! I still have that exact cookbook too, it looks to be in the same condition as well!
Thank you for doing this video, I really appreciate them
This is amazing, because Butter tarts are amazing, and I have my grandmother's 1944 purity cookbook.
I'm guessing she got it a wedding gift.
That second filling looked good enough to eat on its own when you were pouring it in
They both look great anyhow.
LOVE LOVE LOVE THIS SERIES
Great video, beings that I grew up in the states, I had never had a butter tart until we moved to the GTA and sadly I had only experienced cheap store made ones.
I think one difference in the all brown sugar vs. corn syrup might be the corn lobby. In the USA by 1970 corn syrup was in everything as it is cheaper to make than actual cane sugar so supply and price dominate the agriculture business. That being said I am sure I would really enjoy both of these recipes. I really enjoy your videos.
I live on a remote farm property in Australia. We use a wood stove for all our cooking. I end up having to add 10 - 15mins to 'alot' of modern recipes. In 1944 most people would have been using woodstoves also, and fan forced ovens weren't a thing then either. That might be why the discrepancy in the cooking times.
you and your wife look so happy and you seem very fulfilled in life these videos help distract from how terrible mine is i appreciate you.
My great great grandma Hobbs oatmeal raisin cookie calls for the raisins to be boiled.
If you want to make it in a video, I’ll email it to you!!! Just reply back to me in this comment.
This is directed towards Glenn of course, the TH-camr that made this video
My mother would make the 1944 recipe. I found the vinegar made the difference. They were delicious!
Oh thank you for this. I lost my grandmother’s recipe and this sounds very close - the 40s version.
I once won best in show at a fair for her recipe so I am so going to try these
I think my mom used the 70's version of the recipe. She always made a few tarts without raisins for me. Thanks for sharing.
I lost my grandmother's 1944 version copy, all I have is the 1970 version and the most recent copy. Now I'm determined to find a 1944 version.
You should try the Norwegian "Skolebrød" :)
Interesting, Glen, how things were different in various regions. Growing up in the 60's in Saskatoon, Mom always had Rogers Golden Syrup on hand. I remember it always being a very large tin. It's also nice that you're investigating the butter tart universe, looking for interlopers.
I watch a lot of cooking content and if the creator doesn't taste at the end , I walk on by . Thanks for the superior content .
Great video Glen. Love the comparison between the two different recipes. Congratulations on the "Silver Playback". Well deserved.
I stumbled onto your TH-cam channel fairly recently. I love your sence of adventure in your recipes. Ironically, I picked up the ingredients for Butter Tarts...then saw you Butter Tart series. After watching all of them, I decided on the 1944 recipe. I didn't have raisons or currants but I did have Walnuts and Dried Cranberries. I ended up not putting anything else in them.
They just cooled after coming out of the oven. Unbelievable! Thank you so much for your channel.
I'm in Toronto also...I saw your pancake video and you mentioned thin Finnish style pancakes from Thunder Bay. Must be talking about the Hoito pancakes 😁. I went there for University. But I like my thin pancakes better than the Hoito.
I don't know why I'm watching this, I can't eat them. I also don't know why I'm saving it to my recipes.
You say leftover filling, I say not enough crusts. Or maybe filling for a fried hand pies.
I made the 1944 recipe today (using the 1970 baking instructions) I expected these to be delicious. They exceeded expectations.
I have the 1944 purity book. I love it
Finally got something to drink with that sweet stuff
I made butter tarts for a socially distanced dinner. I’m in Australia so completely new to me. No corn syrup, just a mix of brown and white sugar. They were magnificent. I did currents and some with walnuts. I’m hoping to start a trend. If they remind me of anything, it’s an old fashioned treacle tart. But nicer.
Love these
My mother has this cook book, there is so much good recipes in there! The mac n' cheese is delicious!
Yummmm now I want butter tarts haha
Very fun video; hope you're having a wonderful day!
I love Watching your journey Through the history of butter tarts. In my quest for the perfect butter tart I am looking for a runny filling not easy to find...do you have a recipe for a runny butter tart?
The filling stays runny if the tart is not over baked as that will drive too much moisture out of the filling, and if there is no corn syrup in the recipe. Corn syrup is what makes pecan pie filling go jelly like, does the same thing to butter tart filling. It stabilizes the filling so it won't ooze.
My grandmother has like a hybrid recipe, uses corn syrup and vinegar in it. Vinegar Cuts down on the sweetness but the vinegar as a week acid also helps raise the filling slightly is what she told me.
Liked this video a lot
I found my great grandma's butter tart recipe, it doesn't have corn syrup & it doesn't have brown sugar, thinking of trying it out this summer.
Maple syrup?
@@bobbiusshadow6985
the recipe for it says:
1 egg
1 cup white sugar
1 cup currants
3 Tablespoons cream
1 teaspoon vanilla
1 Tablespoon butter.
@@nakamopapina8889 Thx, I was really curious
Woah hold on a second GO BACK TO 0:33 .....ICE CREAM PIE ...now there's an episode!
Another fantastic video Glen! I'm dying to try one of these butter tart recipes! Keep the experiments coming! Maybe after the butter tart series is done you can explore another Canadian classic and see where the rabbit hole leads. 🥰🇦🇺
Cool video!!
🇨🇦 Use either recipe, but replace the corn syrup with maple syrup. Sooooo good!
I've made them with maple syrup replacing some of the corn syrup. I don't know where that recipe came from but they're great just the same.
I think I'll probably mix these two recipes together when I try this. I do know I'll put some sugar ontop when they're done cooking and take a torch to it so they get a nice thin little caramelized crust ontop.
From what I can see, neither is a butter tart like we used to get, when I was a kid. Back in the 50's a butter tart had a pale surface, crystalised sugar, on the bottom and was runny in between. It is rare to find these, today. Most so-called butter tarts, today, are just pecan tarts without the nuts.
that's the magic right there. My grandmother used to make them that way. Runny at the very bottom. not sure how that's done.
Going to have to try the 1944 version with cashews or pecans. Saw that bit in there about nutmeats.
Looks really tasty :) Keep it up!
Butter tarts are very important to me!
As you are deciding on which tart is better, I’m reminded of my grandmother saying, “He can put his shoes under my bed.”
The editing in this video is really good too :)
Hmmm, my 2001 Purity cookbook is even different from the 1970 version - one less egg, half the corn syrup and vanilla, and the addition of lemon juice. I've gotten into a Butter Tart historical quest after I watched a British TH-cam baker make Pecan Tassies last week and thought, "those look like butter tarts..." My family's Butter Tart recipe, from the 1970s (and from BC where they're quite a thing too) is completely different with barely any butter, lots of brown sugar and only one egg. As well, the ingredient we've always added is 1/2 tsp nutmeg. A butter tart doesn't taste right to me if it is missing nutmeg. The Canadian Living Cookbook (1987) is where my mum's nutmeg is repeated, plus they seem to have taken many versions and combined them - it includes the same as the 1970s Purity for butter/sugar/eggs, replaced the corn syrup with maple syrup, and added the lemon juice. I'd gain 20lbs taste testing all the variations. Thank you for doing some of the work!
The vinegar prevents the sugar from crystalizing. It's the secret ingredient.
Love that the play button is in the background. Is that going to be the permanent home, will you be moving it around every video so it's a game for the viewer to spot it, or has the permanent home not been selected/prepped?
I was honestly not really expecting it to show up yet, I figured you would have about a week of buffer videos already filmed and we wouldn't start seeing it until next Sunday.
Still looking for a permanent home. There will be a few vids over the next month or so that don't have it in the BG - uploading out of order.
It's just a bit of colour in the BG.
@@GlenAndFriendsCooking I noticed it wasn't on the companion video I saw shortly after watching this one. I kinda sorta hope you put it in different locations every video so it's a game to spot it, but that's a lot harder with that than it is with a 100 dollar bill like Steve Lehto does.
Great Video Glen! I have made the 1944 recipe multiple times now during this year. It’s a great way to feel close to Canada while living in the U.K. One issue that keeps coming up is the filling creates a hard sugar base that sits close to bottom of tart a day or so after making them. Wondering if you or your viewers have any suggestions to prevent this and keep it from parts of it solidifying.
Try substituting a couple tablespoons of corn syrup for some of the brown sugar. The structure of corn syrup helps prevent crystallization of other sugars.
The 1944 version is more or less how they are in the UK as we tend not too use any corn syrup as it's hard to get hold off and our cuisine has never used it....be it their maybe an odd recipe brought over by Americans. But you find varying ratios of butter or sugar to balance the levels and good old vinegar esp if it's really rich lol
The older recipe sounds like vinegar pie.
My old recipe also uses soaked raisins. No corn sirop only brown sugar.
South of the border here, we don't have a corn syrup that color. It's either dark (molasses) or light (clear, light yellow). Your corn syrup looks more like golden syrup or fake treacle. I wonder if that is a British leftover.
This brand is fairly unadulterated - as far as corn syrups go anyway.
@@GlenAndFriendsCooking I finally figured out the difference. Beehive is labelled "golden corn syrup" and has refiner's syrup added. So straight corn syrup would be like the Karo brand "light". Some refiner's syrup added you get "golden" then add more refiner's syrup and carmel extract and you get "dark". So yeah, I think the "golden" corn syrup is an artifact of the British influence in Canada as they are big on "Golden Syrup" like Tate & Lyle's, which is sugar cane/beet juice sugar syrup.
I just absolutely love love love all these butter tart videos, I have never made them because I always thought they were difficult to make and they are my favourite!!! What recipe would you suggest for the best tasting one . ☺️