raisins or no raisins, runny or firm?

photo: tobermory bakery

butter tarts .... oh, butter & sugar baked into a perfect pastry shell, what could be better?

this little tart is probably one of the most canadian things i can think of when i think of canadian pastries. it should be noted it is an english canadian item where as la tarte au sucre is the french version, equally as delicious if not addictive. it is something i can say i truly love — but, BIG but, i think they are best without raisins [which in my opinion seem to pollute many a recipe for this little delicacy].

the buttertart shell is unique itself. it is ruffled and somewhat thick but always flaky & buttery.

here is an example of it, taken from wikipedia.

the cbc [our national radio station] did a radio interview with food writer marion kane, artist charles pachter and writer max burnes about this uniquely canadian pastry. if you click on the link you can hear the very interesting short interview & discussion about its culinary origin and history and its significance in english canadian history.

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et voici, a variety of recipes for these little tarts for you to try your hand at. you won't regret it.

here is a recipe for maple pecan butter tarts with a sweet pastry dough.

or

maple butter tarts with currants from food tv [recipe & photo]


even more decadent [don't faint] is the one for caramel butter tarts. i NEED to make these {minus the currants; anna olson's recipes are always fantastic}! make sure you look!!

an additional beautiful recipe is available here

from joyofbaking.com.

check out vixxxen's recipe box for more canadian goodies.