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So I have watched all the butter tart recipes other than the rum raisin one. I want to make one for the first time. Which one would you say is your favorite recipe, or has there not been a video for the recipe you like best?
Really enjoying your channel. Here is my Mom's butter tart recipe, probably dates to the 1940s from Winnipeg. Never add nuts!!! 2 T butter 1 cup brown sugar 1/8 tsp salt 2/3 cup raisins 1 egg 1/2 tsp vanilla tart shells Melt the butter. Blend in the rest of ingredients. Fill tart shells half full. Bake 20 min at 350 F. Makes about 15. Enjoy...
Thank you for this. My grandma grew up in Winnipeg. I never got her amazing butter tart recipe before she passed. She grew up in Winnipeg in the early 1900s, so maybe this recipe is like hers.
I'm Born and raised in B.C. and have remember having Buttertarts when I was a kid in the 70's, now that I'm married, my wife makes them for me occasionally.... I also see them in a square instead of a tart form as well.
I'm so excited for this buttertart series! I've grown up in southern Ontario and I'm always trying to figure out and find new recipes for buttertarts! I only eat my buttertarts plain because I find that anything else in the buttertart other than the sugar mixture and the flake ruins the sanctity of the tart. Keep it plain; keep it simple.
Having grown up in just outside of Saskatoon, I am very well acquainted with butter tarts. I had the opportunity to sample many different kinds because of the many church functions we were part of. I have to say that the Mennonite (not Hutterite or Amish or communal) community has stellar cooks and brought with them from the old countries said recipe(s). Mom's had a lard pie shell. The filling had lots of butter and brown sugar. There were no interlopers (raisins, walnuts - who would do such a thing?) in it either. And, she told me a few years ago, when I was attempting to reproduce her recipe that real vanilla had to be used and not to be stingy with it. My favourite, since other church ladies made some that were acceptable, had a thin pastry, and almost runny, and, of course, with no raisins, currants, nuts, etc. I'm really looking forward to the tart series!
Just subscribed, love the channel. As an American, I have never heard of a butter tart, however, they seem very similar to a little know American pie, the chess pie. Basically sugar, eggs, and butter in a pie or tart crust. The people who eat chess pie often argue whether you should use brown sugar vs white sugar vs dark corn syrup and also whether you should add anything to the custard or not i.e. nuts and fruit vs the purist who wants only the custard. Keep up the good work.
Who woulda thought. Something so popular that it warrants tours, is something I never heard of... count me in, lol. I'll be back to be over-sweetened by y'all.
This is something my Canadian step grandmother made. She lived in Norwich, Ontario, and died in 1977 (born in 1886). She put raisins in hers. My half-sister's favorite!
We have also made these down south (Mississippi) for quite a while, along with the Syrup tarts that was in the recipe book you used (We used golden cane syrup)... it's so fascinating that such similar recipes are popular in such different communities. *edit- we are staunchly in the No Nuts/No raisins camp,down here! Indeed they were some times even served with a splash of heavy cream. The decadence of the Mississippi butter tart is intense lol.
I've been watching your stuff for years and really wish you continued this series. I've watched all the butter tart videos so many times, and so badly want to know more of the many variations that you know of. I can't pass up a butter tart, and I've probably tried a bunch of the different recipes unknowingly over the years.
Love watching your show! I'm a true Maritimer and butter tarts is a long time favourite of my family and also of most of my friends. They have a permanent place on my Christmas baking list .
Newfoundlander here - I only ever had butter tarts that were bought at the store. I love them! And, I'm team nut - raisins just sound too sweet to me with the sweet filling. 🙂 In saying that, I'm now researching tart recipes to make some for my mom, who loves them too.
Love the video and it makes me miss being in Canada 😭 just a small point, Bakewell tarts aren't Scottish, they're English. Bakewell is a small town in Derbyshire...there are a lot of tart shops there!!!
I'm also Canadian and I'm pro walnut and raisins in my butter tarts. They're still good without them, they just seem a little plain if there's nothing else in there.
Thank you so much for this! I'm looking forward to your butter tart series. I'm in my 50's and grew up in Toronto - I never saw a butter tart with walnuts or any other nuts. They always had raisins. However, I preferred mine without!
Growing up in BC and Alberta my Mom made butter tarts every XMas. She used raisins and I think on occasion walnuts too. They were good, but I always preferred Squares over Tarts.
I wish I could find the recipe I made as a kid - it was the best. Just the right amount of runniness. And I never had a problem with them overflowing or scorching. I would put a few raisins in the pastry cases individually and not into the batter. I’m sorry but now I would add a few walnuts. I used to know how to make perfect crust, taught by my mother, but as an adult, I’ve screwed it up a few times. I’ll be sure to use Glen’s recipe in his pastry video when I get the courage to try again.
I am of the same camp when heading to the cottage in the Kawarthas. I know a good few places with butter tarts. I've tried them all, but there's that one that I keep going back to every time. 🤣 It was the very same with chip trucks. Bud's Spuds was the only one for me lol.
Lol. "ALL ABOUT butter tarts". I love them. The filling.... its absolutely amazing. I had absolutely no idea this was a Canadian thing, let alone Ontario. Great to know!
There was a truck stop outside pembroke Ontario on the transcanada highway that would put a tsp of raw brown sugar at the bottom of the tart, no nuts and just a few golden raisins …. Perfection!
*sharply inhales at **4:41* I gotta say, you may not have been overly happy with the look ok those but I'd eat every 👏 single 👏 one 👏 of those butter tarts. The are most definitely a thing on the East Coast, my grandmother made them often here on PEI. I was lucky enough to try the Griffin Maple Butter Tart Ale when visiting Midland and brought several cans back home (only a couple of precious cans left!). I've been jumping around watching a lot of your videos, especially the butter tart recipes. I may have to drop some hints for my girlfriend who gifted me a batch of butter tarts when we first started dating, which most definitely cemented in my mind: "I can't let this one get away!"
I grew up in a small town in BC in the early 70s, and my favourite in the local bakery was the butter tart. Never realised how big they were back east, though. Hmmm, haven't had one in over 30 years, but now I want one.
@6:45 he pops the unloved piece in his mouth! Great video!!! Love it! I will make this version though. I totally didn't know it was an Ontarian thing. I thought everyone and everybody made buttertarts everywhere. You must be right as my Ukrainian grandmother didn't but my dad's mom sure did. Raisins only, n'er a nut to be found. Although I eat them both with lust and appetite! Thank you so much for this one! BTW your buttertart bars are a staple in our house.
I make my butter tart pastry with a 50/50 shortening/ghee blend. I melt them together and then chill the mix again, before cutting it into the flour. I really didn't want it to be all shortening, as there has to be butter in the pastry in a butter tart, IMHO. The blend gives it enough buttery flavour, while the shortening raises the overall melting point enough that the pastry doesn't come out as greasy as it would if it were full butter pastry. I happened to be on a ghee kick at the time I devised this, but regular clarified butter will also do. Ghee isn't much more work, though, and browning the milk solids in the butter before straining it imparts an extra butterscotchy aroma to it. I also sneak the browned milk solids into the filling (that's _flavour,_ there's no sense in wasting it). I also cut my pastry rounds about a 1/2 to 3/4 inch wider than I've seen recommended so that it extends about a centimetre above the edge of the muffin tin.
Whoa...lots of brown sugar, cream, raisins, vanilla...it's clear the depression is almost over with this cookbook and just before the rationing started in April 1942.
with all the sugar and vanilla it doesnt sound like _much_ of a depression era desert. Not that they didnt eat them during the depression, but it seems like more of a interwar era thing or post rationing dish. things might have been different in Canada vs the US but i always thought vanilla was hard to come by and sugar was used sparingly (and mostly just white sugar or cheaper molasses being used).
Amazing I’ve never heard of butter tarts. Sounds VERY interesting! Those looked good to me. I look forward to your next butter tart variation. If you buy them locally, why don’t you buy one and show us your favorite from a local bakery. Maybe deconstruct and try to copy cat??? Cheers and thanks for the introduction to butter tarts.
Our plan - once we emerge from winter - is to film a couple of the butter tart 'trails'. Pick up a tart from each bakery on the tour and taste test, deconstruct. We'll also get to our favourite at home recipes.
@@GlenAndFriendsCooking I know you wrote this years ago, but this would be the perfect year to do your plan. If small businesses ever needed help recovering - it's now. Imagine how many people you'd draw to those little country stores. You'd change lives.
They are best when made without nuts, and no corn syrup. Nuts mask the flavour of the raisins and corn syrup makes them too sweet, which does the same.
I also do not subscribe to putting nuts in my butter tarts, I will however, also, sometimes put raisins. I would put nuts in and call them nut butter tarts lol. This recipe looks pretty yummy, firm with just a little runny filling in the center. I enjoy your channel :)
You should do Portuguese custard tarts, Pastéis de Nata. I'm not sure if there is any cultural influence retained from the original Portuguese explorers along the Great Lakes but I imagine there would be some slight remnant in the area. When I was in Hamburg, years ago, they had 3 Portuguese custard tart shops right next to each other (all the same owner) to keep up with demand. Absolutely fabulous tarts.
You need to change your commentary about seeing butter tarts in western Canada!! We have been making them here for over a hundred years! My own auntie's recipe is older than that, she got it from her first landlady.. 75 years ago. It was the landlady's mother's recipe, and the landlady was in her 60's when she gave it to my aunt when my aunt was 20!
My grandmother made a sugar pie. If that were spread out on pie crust without the raisins and nuts , I think they may be the same. Grandma lived in NC.
I still have no idea what these taste like. But check out recipes for Manchester Tart, they used to make a terrible version in vats at my primary school. I’ve never seen one anywhere else.
This is very similar to what my Mum calls apple walnut, replace the raisins with grated apple forget the pastry and add some flour to make it more like a cake than a custard
Hey Glen. Great channel, love all these butter tart recipes. My mum worked at a lodge up in the Haliburton Highlands back in the 60s and 70s. The lodge opened up in 1918. Her job was in the kitchen and she made 250 butter tarts a week for the guests. The recipe had been around long before she started there, but not sure where it originated. The recipe is very basic without any instructions really but here it is: Mix... 1 egg 1 cup brown sugar 2 tbsp milk 1/3 cup of milk 1/2 cup raisins (rehydrates in boiling water) Vanilla Put into pastry shells, in 425 degree oven for 8 minutes, lower heat to 350 for 10 minutes more.
I love your recipes. I hope you don't mind me pointing out a little mistake you made but, bakewell tarts are from England, not Scotland, They come from the town of Bakewell in Derbyshire.
I just discovered this channel not too long ago and am working my way through the videos. Lots of videos! This one caught my eye because I once had a boss from Virginia who brought butter tarts to our pot-lucks. They were much like the 1900 version you did. White sugar and currants, although I think there were fewer currants. I think there were Scottish immigrants in the American south. Could there be a connection? I don't know, but I loved them and will now try making some. Thanks.
Glad you are against the Walnuts also. I dont really like anything in mine but will tolerate raisins but not nuts. Never knew Butter Tarts were an Ontario thing
I miss having to purchase butter tarts whenever I feel like eating them since I moved to the US years ago. I am forced to make them occasionally since Americans have no idea what they are.
I am someone who likes a basic butter-tart or has (my pronunciation :) 'Pee-Can' ON IT, but not in it preferably. But I then put maple syrup onto it (into the final 1/3rd that's empty) and just... I can have it room temperature or have it warm and then cold maple syrup just enhances it *always*! But I'd rather just use regular sugar or the brown sugar - then it's maple syrup on top as a sort of *Chill Glaze*.
I think to have a true test to find the best butter tart you would have to make them all plain. I think add ins are a personal taste. I love butter tarts plain and with nuts. Not really a fan of raisins in my tarts although I do like raisins in other things. I have also seen chocolate covered butter tarts but did not try them.
This sounds very similar to treacle tart that we have in England, using golden syrup and breadcrumbs. Would be great if you added that you your series as it's delicious!
Those look scrumptious! I’m new to your channel and having fun. I haven’t looked yet but do you have a video of your ideal butter tart? I’d love it if you’d share a link!
What is your take on the butter tart crust sometimes I find them too much like pie crust I prefer mine in a short Dough style so to speak Do you know what I mean more like French style tart crust that holds together and melts in your mouth rather than flaking all over the place like a classic piecrust
Being from the US, I guess the closest thing I've ever had is a pecan pie? I've never heard of butter tarts before. I'll be sure to grab one of these next time I go to Canada.
I've never had a butter tart but just by looking at them and a few recipes I'm imagining it to taste similar to pecan pie filling sans pecans maybe a bit less sweet and perhaps a more butter rich favor?🤔 Can anyone describe the taste or similar similar in taste and texture?
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
So I have watched all the butter tart recipes other than the rum raisin one. I want to make one for the first time. Which one would you say is your favorite recipe, or has there not been a video for the recipe you like best?
In my years on Vancouver Island, I never knew a single person who didn’t make butter tarts at Christmas. It’s extremely common in BC.
Ditto!
my grandmothers recipes from Victoria Harbour Ontario c 1937 was raisins only fabulous ,making them this weekend..🇨🇦😷
Well looks like I'm about to watch 9 years worth of cooking videos
Me too!
its all good. and the apple pie is great😁
Really enjoying your channel. Here is my Mom's butter tart recipe, probably dates to the 1940s from Winnipeg. Never add nuts!!!
2 T butter
1 cup brown sugar
1/8 tsp salt
2/3 cup raisins
1 egg
1/2 tsp vanilla
tart shells
Melt the butter. Blend in the rest of ingredients. Fill tart shells half full. Bake 20 min at 350 F. Makes about 15.
Enjoy...
Rasins!!!!! Yes, thank you.
No nut filled butter tarts!
Thank you for this. My grandma grew up in Winnipeg. I never got her amazing butter tart recipe before she passed.
She grew up in Winnipeg in the early 1900s, so maybe this recipe is like hers.
I have lived in all parts of western Canada for 64 years and butter tarts a very common here
I'm Born and raised in B.C. and have remember having Buttertarts when I was a kid in the 70's, now that I'm married, my wife makes them for me occasionally.... I also see them in a square instead of a tart form as well.
I've seen them my whole life in Winnipeg MB. Since the 70s. My grandmother been making them since the 40s
I'm so excited for this buttertart series! I've grown up in southern Ontario and I'm always trying to figure out and find new recipes for buttertarts! I only eat my buttertarts plain because I find that anything else in the buttertart other than the sugar mixture and the flake ruins the sanctity of the tart. Keep it plain; keep it simple.
Having grown up in just outside of Saskatoon, I am very well acquainted with butter tarts. I had the opportunity to sample many different kinds because of the many church functions we were part of. I have to say that the Mennonite (not Hutterite or Amish or communal) community has stellar cooks and brought with them from the old countries said recipe(s). Mom's had a lard pie shell. The filling had lots of butter and brown sugar. There were no interlopers (raisins, walnuts - who would do such a thing?) in it either. And, she told me a few years ago, when I was attempting to reproduce her recipe that real vanilla had to be used and not to be stingy with it. My favourite, since other church ladies made some that were acceptable, had a thin pastry, and almost runny, and, of course, with no raisins, currants, nuts, etc. I'm really looking forward to the tart series!
Chess pie; except in the South, most chess pie is made with white sugar. But still tooth-achingly sweet, kind of like pecan pie but with no nuts.
Sorry bud. Raisins are a staple.
Doesn't really matter what you say about it. Hehe.
I love the stains/fingerprints in old recipe/receipt books.
It shows the GOOD ones!
Butter Tarts are heaven.....and they do exist west of Ontario
Yes, but is that really an existence? (Bwa ha ha)
@@NatureOkie LOL.
All parts of Canada have their charms. Come on now.... My time in Alberta was the most beautiful serene time I've ever had.
200 to 300 year's , Alberta and Vancouver...
Yes, my grandma always made them in Vancouver, especially at Christmas, and we have continued to make them since moving to the States in 1952.
Just subscribed, love the channel. As an American, I have never heard of a butter tart, however, they seem very similar to a little know American pie, the chess pie. Basically sugar, eggs, and butter in a pie or tart crust. The people who eat chess pie often argue whether you should use brown sugar vs white sugar vs dark corn syrup and also whether you should add anything to the custard or not i.e. nuts and fruit vs the purist who wants only the custard. Keep up the good work.
I'm from Alberta and we definitely had butter tarts...with currants. They were standard holiday fare. No nuts.
Who woulda thought. Something so popular that it warrants tours, is something I never heard of... count me in, lol. I'll be back to be over-sweetened by y'all.
This is something my Canadian step grandmother made. She lived in Norwich, Ontario, and died in 1977 (born in 1886). She put raisins in hers. My half-sister's favorite!
"I'm sorry but this is not my favorite butter tart ever."
🍁🇨🇦🍁🇨🇦🍁🇨🇦🍁🇨🇦💟🇨🇦🍁🇨🇦🍁🇨🇦🍁🇨🇦🍁🇨🇦🍁
when he said that my first thought was "if that isn't the most Canadian sentence I've ever heard, then I'll eat my hat"
Arthas Menethil it’s called a toque
With that being said........... Glen shoves the rest of the tart he has in his hand into his mouth followed by ummmmmmm. lol
If that's your worst looking butter tart, I can't wait to see your best one.
We’ll see if they get better...
Hello thanks for sharing- I’m from Philadelphia PA - I never heard of butter tarts and may I add that I’m very sad because they look delicious 🤤
Looking for ideas to keep my family busy while we hide out from covid-19. Might go on a butter tart journey.
We have also made these down south (Mississippi) for quite a while, along with the Syrup tarts that was in the recipe book you used (We used golden cane syrup)... it's so fascinating that such similar recipes are popular in such different communities.
*edit- we are staunchly in the No Nuts/No raisins camp,down here! Indeed they were some times even served with a splash of heavy cream. The decadence of the Mississippi butter tart is intense lol.
I've been watching your stuff for years and really wish you continued this series. I've watched all the butter tart videos so many times, and so badly want to know more of the many variations that you know of.
I can't pass up a butter tart, and I've probably tried a bunch of the different recipes unknowingly over the years.
I love a good butter tar with raisins, This series will take me to my happy place :)
As a Toronto based Canadian. This is so damn accurate as to how we all are about our tarts.
I like how he cocked up but still uploaded the footage. That's real cooking
Love watching your show! I'm a true Maritimer and butter tarts is a long time favourite of my family and also of most of my friends. They have a permanent place on my Christmas baking list .
Newfoundlander here - I only ever had butter tarts that were bought at the store. I love them! And, I'm team nut - raisins just sound too sweet to me with the sweet filling. 🙂 In saying that, I'm now researching tart recipes to make some for my mom, who loves them too.
Love the video and it makes me miss being in Canada 😭 just a small point, Bakewell tarts aren't Scottish, they're English. Bakewell is a small town in Derbyshire...there are a lot of tart shops there!!!
I'm from Nova Scotia. Butter tarts are definitely a thing here.
I'm also Canadian and I'm pro walnut and raisins in my butter tarts. They're still good without them, they just seem a little plain if there's nothing else in there.
You are So right on your explanation about the great butter tart debate, lol
Thank you so much for this! I'm looking forward to your butter tart series. I'm in my 50's and grew up in Toronto - I never saw a butter tart with walnuts or any other nuts. They always had raisins. However, I preferred mine without!
Growing up in BC and Alberta my Mom made butter tarts every XMas. She used raisins and I think on occasion walnuts too. They were good, but I always preferred Squares over Tarts.
Butter Squares! Id be more down with them too actually.
I wish I could find the recipe I made as a kid - it was the best. Just the right amount of runniness. And I never had a problem with them overflowing or scorching. I would put a few raisins in the pastry cases individually and not into the batter. I’m sorry but now I would add a few walnuts. I used to know how to make perfect crust, taught by my mother, but as an adult, I’ve screwed it up a few times. I’ll be sure to use Glen’s recipe in his pastry video when I get the courage to try again.
I’ve lived in Alberta my whole life and I’m very familiar with butter tarts. However, I’m only 18 so maybe they were not common here in the past
Nope butter tarts were a Christmas or thanksgiving staple when I was a kid and that was in the 80's
pecan pie took over mainstream
@@mjkay8660 'Born and raised an BC and I have never seen a pecan pie in real life - only on screen
I am of the same camp when heading to the cottage in the Kawarthas. I know a good few places with butter tarts. I've tried them all, but there's that one that I keep going back to every time. 🤣
It was the very same with chip trucks. Bud's Spuds was the only one for me lol.
Just watching this in Sept 2022. Looking forward to seeing the other butter tart recipes (I don't make them at all, but love them!)
I grew up in Vancouver and our family made butter tarts as long as I can remember. At least into the 70s.
Toasted pecans for the filling 😍
Lol. "ALL ABOUT butter tarts". I love them.
The filling.... its absolutely amazing.
I had absolutely no idea this was a Canadian thing, let alone Ontario.
Great to know!
There was a truck stop outside pembroke Ontario on the transcanada highway that would put a tsp of raw brown sugar at the bottom of the tart, no nuts and just a few golden raisins …. Perfection!
7:59 ... looking forward to butter tart recipe videos every other week until the end of time
We here in BC have been eating butter tarts for years and years
*sharply inhales at **4:41* I gotta say, you may not have been overly happy with the look ok those but I'd eat every 👏 single 👏 one 👏 of those butter tarts. The are most definitely a thing on the East Coast, my grandmother made them often here on PEI. I was lucky enough to try the Griffin Maple Butter Tart Ale when visiting Midland and brought several cans back home (only a couple of precious cans left!). I've been jumping around watching a lot of your videos, especially the butter tart recipes. I may have to drop some hints for my girlfriend who gifted me a batch of butter tarts when we first started dating, which most definitely cemented in my mind: "I can't let this one get away!"
I LOVE your green Dutch oven 💚
I grew up in a small town in BC in the early 70s, and my favourite in the local bakery was the butter tart. Never realised how big they were back east, though. Hmmm, haven't had one in over 30 years, but now I want one.
I’m looking forward to tasting your Favorite butter tart
@6:45 he pops the unloved piece in his mouth! Great video!!! Love it! I will make this version though. I totally didn't know it was an Ontarian thing. I thought everyone and everybody made buttertarts everywhere. You must be right as my Ukrainian grandmother didn't but my dad's mom sure did. Raisins only, n'er a nut to be found. Although I eat them both with lust and appetite! Thank you so much for this one! BTW your buttertart bars are a staple in our house.
Thanks! Yeah I don't like the nuts... but who can resist a butter tart.
There is a place in Lincoln On area that sells the Best butter and lemon tarts. So good. Sooooo so good.
❤️❤️👩🏻🍳🥮🎊🙏❤️I love Butter tarts that look good to me ! Butter tarts don’t always look good but taste is the answer! ❤️
I’ve already watched quite a few of your newer videos and I have to say you and your wife are awesome! Very entertaining videos!
I make my butter tart pastry with a 50/50 shortening/ghee blend. I melt them together and then chill the mix again, before cutting it into the flour. I really didn't want it to be all shortening, as there has to be butter in the pastry in a butter tart, IMHO. The blend gives it enough buttery flavour, while the shortening raises the overall melting point enough that the pastry doesn't come out as greasy as it would if it were full butter pastry. I happened to be on a ghee kick at the time I devised this, but regular clarified butter will also do. Ghee isn't much more work, though, and browning the milk solids in the butter before straining it imparts an extra butterscotchy aroma to it. I also sneak the browned milk solids into the filling (that's _flavour,_ there's no sense in wasting it). I also cut my pastry rounds about a 1/2 to 3/4 inch wider than I've seen recommended so that it extends about a centimetre above the edge of the muffin tin.
You deserve so many more subs man! Great content glad i stumbled across your channel.
Butter tarts are all over western Canada and they are so good
Going to make these.
what a great creation! looks tasty!
They are very tasty!
@@GlenAndFriendsCooking nice! enjoy your day!
Great video. Looks yummy
Hi, they look good. Almost like a bite size pecan pie. I'm not Canadian so I have never heard of butter tarts before.
Agreed. I know how I like my butter tart. I’ve seen some real shockers. I hate the hand made shells lol!
My late mother came from PEI, and made buttertarts with walnuts or raisins in them. My favourites were the walnut tarts.
Wow I had absolutely no idea they were a canadian thing but I've been eating them in Nova Scotia for 20 years.
Very interesting video. Very nice presentation..
We islanders sure love butter tarts.
Which island?
State a more Canadian statement: "I'm sorry, this is not my favorite butter tart."
That's exactly what we'd say, actually... lol.
@@nexxusty Issue s when I read "butter tart" I unintentionally see "butter fart."
I'm sorry, this is not my favourite butter tart, please pass the Nanaimo bars.
Whoa...lots of brown sugar, cream, raisins, vanilla...it's clear the depression is almost over with this cookbook and just before the rationing started in April 1942.
with all the sugar and vanilla it doesnt sound like _much_ of a depression era desert. Not that they didnt eat them during the depression, but it seems like more of a interwar era thing or post rationing dish. things might have been different in Canada vs the US but i always thought vanilla was hard to come by and sugar was used sparingly (and mostly just white sugar or cheaper molasses being used).
Nice recipe,
Amazing I’ve never heard of butter tarts. Sounds VERY interesting! Those looked good to me. I look forward to your next butter tart variation. If you buy them locally, why don’t you buy one and show us your favorite from a local bakery. Maybe deconstruct and try to copy cat??? Cheers and thanks for the introduction to butter tarts.
Our plan - once we emerge from winter - is to film a couple of the butter tart 'trails'. Pick up a tart from each bakery on the tour and taste test, deconstruct. We'll also get to our favourite at home recipes.
@@GlenAndFriendsCooking I know you wrote this years ago, but this would be the perfect year to do your plan. If small businesses ever needed help recovering - it's now. Imagine how many people you'd draw to those little country stores. You'd change lives.
They are best when made without nuts, and no corn syrup. Nuts mask the flavour of the raisins and corn syrup makes them too sweet, which does the same.
Who puts both currents and nuts in the same tart? Mrs. George A. Johnston was a lunatic.
If you can find the butter tart recipe that Whole Foods in Oakville used to make, you will be my hero!
On it!
Coming from a family of "using what you got" I'm inclined to put whatever in the butter tart :) Love these older recipes.
ohhhhhhhhhhhhh yummy love butter tarts
My Mom made amazing butter tarts. I like them a bit runny and I prefer them in the half size tart tins.
I also do not subscribe to putting nuts in my butter tarts, I will however, also, sometimes put raisins. I would put nuts in and call them nut butter tarts lol. This recipe looks pretty yummy, firm with just a little runny filling in the center. I enjoy your channel :)
You should do Portuguese custard tarts, Pastéis de Nata. I'm not sure if there is any cultural influence retained from the original Portuguese explorers along the Great Lakes but I imagine there would be some slight remnant in the area. When I was in Hamburg, years ago, they had 3 Portuguese custard tart shops right next to each other (all the same owner) to keep up with demand. Absolutely fabulous tarts.
Looks tasty thank you
Raisins make them toooo sweet!
Lots of butter tarts here in Winnipeg 😁
You need to change your commentary about seeing butter tarts in western Canada!! We have been making them here for over a hundred years! My own auntie's recipe is older than that, she got it from her first landlady.. 75 years ago. It was the landlady's mother's recipe, and the landlady was in her 60's when she gave it to my aunt when my aunt was 20!
My grandmother made a sugar pie. If that were spread out on pie crust without the raisins and nuts , I think they may be the same. Grandma lived in NC.
I still have no idea what these taste like. But check out recipes for Manchester Tart, they used to make a terrible version in vats at my primary school. I’ve never seen one anywhere else.
Raisins yes please!!
This is very similar to what my Mum calls apple walnut, replace the raisins with grated apple forget the pastry and add some flour to make it more like a cake than a custard
I am in the no group for raisins. Currents ok nuts yes please. Enjoy ur vids 😉
"1939 Canadian Butter Tart"
- What did you call me?
Hey Glen. Great channel, love all these butter tart recipes. My mum worked at a lodge up in the Haliburton Highlands back in the 60s and 70s. The lodge opened up in 1918. Her job was in the kitchen and she made 250 butter tarts a week for the guests. The recipe had been around long before she started there, but not sure where it originated. The recipe is very basic without any instructions really but here it is:
Mix...
1 egg
1 cup brown sugar
2 tbsp milk
1/3 cup of milk
1/2 cup raisins (rehydrates in boiling water)
Vanilla
Put into pastry shells, in 425 degree oven for 8 minutes, lower heat to 350 for 10 minutes more.
I love your recipes. I hope you don't mind me pointing out a little mistake you made but, bakewell tarts are from England, not Scotland, They come from the town of Bakewell in Derbyshire.
Oops -
I just discovered this channel not too long ago and am working my way through the videos. Lots of videos! This one caught my eye because I once had a boss from Virginia who brought butter tarts to our pot-lucks. They were much like the 1900 version you did. White sugar and currants, although I think there were fewer currants. I think there were Scottish immigrants in the American south. Could there be a connection? I don't know, but I loved them and will now try making some. Thanks.
Walnuts or pecans are preferable to raisins, but the ideal butter tart is not tainted by any such impurities.
Glad you are against the Walnuts also. I dont really like anything in mine but will tolerate raisins but not nuts. Never knew Butter Tarts were an Ontario thing
Next time you go to The Kawarthas, check out The Kawartha Buttertart Factory. 👍
I miss having to purchase butter tarts whenever I feel like eating them since I moved to the US years ago. I am forced to make them occasionally since Americans have no idea what they are.
I am someone who likes a basic butter-tart or has (my pronunciation :) 'Pee-Can' ON IT, but not in it preferably. But I then put maple syrup onto it (into the final 1/3rd that's empty) and just... I can have it room temperature or have it warm and then cold maple syrup just enhances it *always*! But I'd rather just use regular sugar or the brown sugar - then it's maple syrup on top as a sort of *Chill Glaze*.
I think to have a true test to find the best butter tart you would have to make them all plain. I think add ins are a personal taste. I love butter tarts plain and with nuts. Not really a fan of raisins in my tarts although I do like raisins in other things. I have also seen chocolate covered butter tarts but did not try them.
Moderate oven 350-375 °F 180-190 °C.
gas mark 5.
This sounds very similar to treacle tart that we have in England, using golden syrup and breadcrumbs. Would be great if you added that you your series as it's delicious!
Those look scrumptious! I’m new to your channel and having fun. I haven’t looked yet but do you have a video of your ideal butter tart? I’d love it if you’d share a link!
R u going to show us your favorite butter tart recipe, the way you have to have them
I like to change things up a bit I put coconut in mine and I am Canadian lol
What is your take on the butter tart crust sometimes I find them too much like pie crust I prefer mine in a short Dough style so to speak Do you know what I mean more like French style tart crust that holds together and melts in your mouth rather than flaking all over the place like a classic piecrust
Being from the US, I guess the closest thing I've ever had is a pecan pie? I've never heard of butter tarts before. I'll be sure to grab one of these next time I go to Canada.
I've never had a butter tart but just by looking at them and a few recipes I'm imagining it to taste similar to pecan pie filling sans pecans maybe a bit less sweet and perhaps a more butter rich favor?🤔 Can anyone describe the taste or similar similar in taste and texture?