Table Runner Giveaway! & Butter Tart Recipe


Sweet Supreme, Sweet Supreme.
Butter tarts- and why life goes on.

This is a deeply rich sweet syrupy desert encased in tart shell that is so delicious you may find yourself dreaming about it. I first had a butter tart when I was nine at my best friend’s house. Susan’s mom baked them, and I scoffed them. I was a notoriously fussy eater and finding such a heavenly desert, better even than chocolate cake, was not a moment I would ever forget. I went to a wedding in Montreal 15 years later- butter tarts were served, by a woman of the same vintage as Susan’s mother. The wedding has paled, in fact ended- but the taste of the butter tarts still haunts me. Some years later Susan and I put our heads together to try and remember her mom’s recipe – a recipe by the way that is famously Canadian.

Enjoy these tarts - and send me a scrumptious desert of your own- I will send you a pretty runner for your desert table!

Giveaway: One winner will be randomly selected on Monday for the Table Runner by entering your most delicious dessert - please don't forget to include your email address, as this is important to contact you! Thank you!


Feel Beautiful Live Beautiful Be Beautiful

April


Butter Tarts

1. Pre heat oven to 450 degrees

Ingredients:
-Pastry for a double crust pie.
-1 cup of raisins [I like to mix Thompson raisins and Golden raisins]
-½ cup butter
-1 cup of brown sugar packed
-1 cup golden corn syrup
-½ tsp salt
-2 large eggs
-1 tsp vanilla
[ if you don’t care for raisins, you can eliminate them]

2. Line your tart tin with pastry [makes 24 med tarts – or more minis, and less large!]

3. In a heavy pot combine raisins, butter, sugar syrup and salt set on low heat until butter melts and mixture is warm, stir to dissolve sugar. Do not let mixture get too hot. Remove from heat and stir in eggs and vanilla. Fill tart shells 2/3 full. Bake in 450 degree oven for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more or until crust is golden.

4. Let cool and serve with a glass of milk or a cup of tea.

*Oh – if you want to make this as a pie instead of a tart- it is still delicious! Single crust- fill the bottom and bake for 450 at 10 mins, and about another 30 mins at 350.
Yum!

21 comments:

suburban prep said...

The Tarts sound so wonderful. What a great treat to have with tea.
When I want a quick and easy but oh so yummy dessert for dinner I make the White Russian Tiramisu I saw in Cooking Light a few years past.
http://allrecipes.com/Recipe/White-Russian-Tiramisu/Detail.aspx
This is the recipe.
msgb245 at gmail dot com

Anonymous said...

We love to make a very simple and quite delicious cookie to celebrate special occasions-
*Flourless Peanut Butter Cookies*
Mix together 1 cup of peanut butter, 1 cup of mini chocolate chips, 1 egg, 1 tsp. vanilla and 1 tsp. of baking soda. Let the dough chill for an hour, shape into balls and bake at 350 degrees for 8-10 minutes. YUM!

lynn_curtis_king@yahoo.com

Nancy said...

Warning!This cake is very rich, very yummy! Do not cut large pieces! LOL!

Ooey Gooey Cake

1 box yellow cake mix (make sure it is NOT pudding cake mix)
1 stick butter, melted
3 eggs
1 8-oz pkg cream cheese, room temperature
1 box powdered sugar

Preheat oven at 350 deg.
Mix cake mix, butter, and 1 egg together. Spread in bottom of sheet pan. Mix cream cheese, powdered sugar, and 2 eggs together. Spread on top of cake mixture. Bake at 350 deg for 30 minutes.

nrbird @ gmail.com

Loose Threads said...

Gingerbread Pudding Cake

2 ½ cups flour
1 ½ tsp. Baking soda
1 ¼ tsp. Ground ginger
1 tsp. Ground cinnamon
½ tsp. Salt
½ tsp. Ground allspice
½ tsp. Ground nutmeg
½ cup butter, softened
1 Egg
½ cup sugar
1 cup water
1 cup molasses
Sauce
¾ cups packed brown sugar
1 ½ cups hot water
1/3 cup butter, melted


Heat oven to 350°. Combine flour, soda, ginger, cinnamon, salt, allspice, and nutmeg in medium bowl; set aside

Beat ½ cup butter and sugar in a large mixer bowl on medium speed until creamy. Add egg; continue beating until well mixed. Reduce speed, all alternately flour mixture, molasses and 1 cup of water. Beating after each addition just until mixed.

Pour into a 9 x 13 ungreased baking pan; sprinkle with ¾ cup brown sugar.
Combine 1 ½ cups hot water and 1/3 cup melted butter, carefully pour over batter. Bake for 40 – 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve with ice cream!
Delicious!

I'm making this for supper Sunday night!

ggooda@mts.net

Have a lovely day - butter tarts are a Christmas favourite at our house!

Loose Threads said...

Good Morning April - this is what we are having for dessert tomorrow night! And it is a stormy weekend here in Manitoba so couldn't be more perfect!

Gingerbread Pudding Cake

2 ½ cups flour
1 ½ tsp. Baking soda
1 ¼ tsp. Ground ginger
1 tsp. Ground cinnamon
½ tsp. Salt
½ tsp. Ground allspice
½ tsp. Ground nutmeg
½ cup butter, softened
1 Egg
½ cup sugar
1 cup water
1 cup molasses
Sauce
¾ cups packed brown sugar
1 ½ cups hot water
1/3 cup butter, melted

Heat oven to 350°. Combine flour, soda, ginger, cinnamon, salt, allspice, and nutmeg in medium bowl; set aside

Beat ½ cup butter and sugar in a large mixer bowl on medium speed until creamy. Add egg; continue beating until well mixed. Reduce speed, all alternately flour mixture, molasses and 1 cup of water. Beating after each addition just until mixed.

Pour into a 9 x 13 ungreased baking pan; sprinkle with ¾ cup brown sugar.
Combine 1 ½ cups hot water and 1/3 cup melted butter, carefully pour over batter. Bake for 40 – 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve with ice cream!
Delicious!

ggooda@mts.net

MarC said...

Cette recette m'a l'air toute à fait délicieuse, la prochaine recette dessert à essayer.
Merci!

MarC said...

Merci!

Joann said...

Oh how I love tarts! Our local farmers market sells tart shells in a variety of nutty flavors that are perfect as a base. I will try your recipe, April.

My husband and sons like dessert, but my 5 daughters really enjoy making it. we often make a vanilla tea cake. It stands on its own or can be used as a base for a delicious fruit trifle.

1 1/2 cups flour (we use WW pastry flour)
1 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/2 cup butter, softened
2 eggs
1 tsp vanilla

Combine and bake at 375 degrees for 25-30 minutes in an 8-inch greased and floured pan. Cool 15 minutes then remove from the pan.

Delicious!
boandjo@bellsouth.net

Sharon said...

Thank you for the recipe! I can hardly wait for an excuse to try it!

Thought I would post a simple one that I like to do: It came from a Swedish cookbook published in Lindsborg, KS.

Butterscotch Squares
1/2 c. butter 2 t. baking powder
2 c. brown sugar 1/2 t. salt
3 eggs, beaten 1 t. vanilla
1 1/2 c. flour 1 c. nuts

Combine butter and sugar. Blend. Add eggs and vanilla. Add remaining ingredients and mix well. Spray 9 x 9 pan and place mixture in it. Bake 30 minutes at 350 degree oven. Cool. Cut into squares.

Suzanne said...

your butter tarts sounds so like my mom's, too! we used currants - we had to pre-soak them in hot water to remove the red sand that they were saturated with. mom also made a mean raisin pie - very sweet treat!
a favorite dessert of ours and made famous by a good friend of my son's - is the crusty blueberry batter cake from Harrowsmith - here it is:
3 c. blueberries (can be frozen)
juice of 1/2 lemon
1 c. sugar
5 Tbsp. butter
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
1. tsp. vanilla
salt
1 Tbsp. cornstarch
1 more c. sugar
1 c. boiling water
preheat oven to 375 degrees F. prepare a 9x13 inch baking pan; line with blueberries, sprinkle with lemon juice. cream 1 c. sugar with butter. sift tog. flour, baking pwd and 1/4 tsp. salt. Add milk and vanilla alternately to creamed mix with flour mix. spread evenly over berries; do not mix into batter. Combine 1 c. sugar with pinch salt and cornstarch and sprinkle evenly over batter. Pour 1 c. boiling water over all. Bake at 375 degrees F for one hour. suzanne_moreau@telus.net

Anonymous said...

Wow! There are some wonderful recipes here...My favorite is one that I have only recently tried. It's called Pumpkin Swirl Loaf. It is a moist pumpkiny loaf with dates but the interesting part is a swirl of cheesecake in the middle. The recipe makes three large loaves and everyone I have served it to loves it.
Christine Faour

christinefaour@yahoo.ca

Jennifer Stewart said...

Thanks for the chance to win! My email address is Jenyfer28@aol.com

It's hard to beat Giada deLaurentis's Lemon Ricotta Cookies with lemon glaze. So, so yummy. I love anything with lemon!

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested

Glaze:

* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Anonymous said...

My favorite dessert is key lime pie with a graham cracker crust. Most recipes are fairly easy and all the ones I've tried have produced excellent results. Use Nellie and Joe's key lime juice. georgette_bauerdorf@hotmail.com

Lisa said...

My favortite dessert is a rich, dark chocolate homemade brownie, just-out-of-the-oven warm, with a scoop of Ben & Jerry's vanilla and thick, warm hot fudge. Mmmm. Mmmm. Is it too early to get one right now?!!
I have to admit, dessert is my favorite meal.
Thanks!
Lisa
lisaadebree@yahoo.com

Nathalie said...

Salut!
Unfortunately, the name of the recipe is not exactly PC -it comes from France and the French pastry shop that used to seduce me, closed down. I have never been able to find them again nor the recipe on the internet. It's called "Tete de Negre" ou des "Perles Noires". These were balls of chocolate mousse in a shell of [perfectly cooked] meringue enrobed by a thin layer of chocolate ganache with chocolate sprinkles covering the entire surface area of the ganache -HEAVEN. If you can ever find them or the recipe in Canada, oh PLEASE do let me know! My second favorite is Rice Pudding Pie but I also can't seem to find the recipe of what I ate in Holland and Belgium.

kate smudges said...

I still make butter tarts using my aunt's recipe. They are always a hit here. My current favourite dessert is sticky toffee pudding, a perfect balm when snowed in as we are here on the Canadian prairies. Here's my recipe:

Pudding
1/2 cup butter
2 cups confectioners' sugar
2 eggs
3 cups flour
8 ounces dates (pitted and cut into pieces)
1 teaspoon baking soda
2 cups boiling water

Sauce
1 cup butter
2 3/4 cups brown sugar
1 pint whipping cream

Pudding: Cream butter and sugar until white and fluffy. Beat in eggs gradually. Fold in flour.

In a separate bowl pour boiling water over dates and soda. When water is absorbed add other ingredients along with creamed mixture.

Bake in 9" x 13" cake pan in 350f oven for 40 minutes.

Making the sauce: Mix all ingredients & bring to boil. Poke holes in top of cake and pour 1/2 sauce over top, allowing sauce to soak into cake. Brown under grill before serving.

Keep remaining sauce hot and spoon onto cake. Serve with whipped cream.

e said...

Last minute or plan ahead: RUSTIC FRUIT TART Defrost one sheet puff pastry. Roll out so it's large enough to drape across pie plate and hang over sides a couple of inches. Fill with your favorite fruit pie filling (use frozen berries, peaches, etc. when fresh not available). Fold and scrunch pastry over filling, leaving open area in center. Brush pastry with a bit of milk and sprinkle with sugar. Bake at 425 degrees for about 25 minutes, until filling bubbles and pastry is lightly browned. Best when served on a table dressed with April Cornell linens! esnow52@yahoo.com

Dorothy Anguish said...

Hmmm... my first post went AWOL. So I shal try again.

Being Canadian, I love butter tarts. Living in Vermont, sigh, I can't find them anywhere so I have to (get to!) make my own. Since golden corn syrup is also harder to find here, I use maple syrup with excellent results. It ads a lovely Vermont twist to my Canadian happy-maker. :o)

One of my best easy desserts is simply fresh strawberries sliced over a bowl full of cubed angel food cake, then topped with real whipped cream. Scrumptious and super simple!

danguish at mac dot com

Nancy said...

Sounds delicious. Here is the very best chocolate cake recipe. My sister has been making this for years and it is her younger son's favorite.

Wacky Cocoa Cake

3 cups unsifted all-purpose flour
2 cups sugar
½ cup Hershey’s cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
¾ cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla

Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. I make sure everything is mixed by mixing it with a fork – you don’t want clumps of baking soda in the cake! Add water, oil, vinegar and vanilla; beat 3 minutes at medium speed until thoroughly blended. Pour batter into a greased and floured (with cocoa) 13x9x2 inch pan. Bake at 350 for 35 to 40 minutes or until cake tester or toothpick or knife inserted in center comes out clean. Cool; frost as desired.


Icing

Use one pound (16 oz.) box of confectioners’ sugar. May also be marked 10 X sugar. Mix with a softened stick of butter or margarine (softened, not melted), milk, cocoa, and vanilla. You can use a teaspoon of vanilla. I don’t measure the cocoa or milk. Use enough cocoa to make it as chocolate tasting as you want. Just keep adding the milk to the sugar, butter and cocoa mixture and mix it up until it is spreading consistency – not too watery, but thick enough not to run off the cake.

.

Nancy said...

Wacky cocoa cake recipe was sent by me.

My email is nlmcelwee@yahoo.com

Shelley said...

Can't wait to try some of these! Here is my "Sinful" Desert!

Butterscotch Naughties
1/2 C. Butter
1 Package Butterscotch chips
1/2 C. Brown sugar
2 eggs
1 3/4 C. Flour
2 tsp. Baking Powder
1/2 tsp. salt
2 tsp vanilla
1 package chocolate chips
2 C. mini marshmallows
1 C. chopped pecans

Melt butter: add butterscotch chips and brown sugar; stir until melted- remove from heat and let cool for 1/2 hour. Add eggs and vanilla and mix well. Add the rest of the ingredients; spread into 9x13 greased pan. Bake at 350* for 20-30 minutes. Enjoy your sin!!!!

Shelley
shelleyfran@yahoo.com

Post a Comment

 

Custom Blog Design by Design Chicky