Butter Tart

Name: Butter Tart
Total time: 1 h 10 min
Yield: 12
Cuisine: Canadian
Ingredients: 400 g Shortcrust pastry; 110 g Butter, softened; 200 g Soft brown sugar; 80 ml Maple syrup; 2 Eggs; 1 tsp White vinegar; 1 tsp Vanilla extract; 1/4 tsp Salt; 80 g Raisins or currants

A small pastry shell filled with butter, brown sugar, syrup and egg, baked until the top cracks and the middle is still liquid — and the runny-versus-firm argument has been going for a century.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Canadian regional kitchens · 🏺 Traditional · Acadian Nova Scotia, Vancouver Island, small-town Ontario — a country too big for one cuisine, where the best dishes are named after the place that made them.

Canadian · Ontario tart — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a small pastry tart highly regarded in Canadian cuisine, the butter, sugar, syrup and egg filling and the runny-versus-firm debate. Quantities and method are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Oh Yum with Anna Olson Cookin' Round The World Travel & Taste

⏱ 70 မိနစ်🍽 12 ယောက်စာ🔥 290 kcal🇨🇦 Canada

ဟာလာသက်သတ်လွတ်အခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Roll the pastry thin and cut 12 rounds. Press them into a muffin tin, right up the sides.
Chill the lined tin 20 minutes while you make the filling.
Beat the butter and sugar together, then beat in the eggs, syrup, vinegar, vanilla and salt until smooth.
💡 Do not whip air into it. A foamy filling rises like a soufflé, then collapses and cracks apart as it cools.
Put a spoon of raisins in each shell and pour the filling over, two-thirds full and no more.
Bake at 200°C for 15 to 18 minutes. The tops should be puffed and cracked and the centres should still wobble hard.
💡 Take them out while the middle still moves. They set as they cool, and a tart baked until firm in the oven is a solid one in the tin.
Cool 10 minutes in the tin before lifting them out — any sooner and the bottoms tear.

💡 အကြံပြုချက်များ

Runny or firm is the central Canadian argument, and the annual butter tart festivals in Ontario judge both categories separately.
The vinegar is not a mistake. A teaspoon stops the sugar crystallising and keeps the filling smooth instead of grainy.
It is one of the few pastries with a genuinely Canadian origin — the earliest published recipe is from Ontario in 1900.