It's raining .... again. So much for weeding the gardens and mowing the
lawn. So I stayed inside and played with food. First of all, I started
marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
with finely chopped garlic, fresh rosemary and thyme. It will have close
to 6 hours of marinade time before I throw it on the grill.

Then I started working on a batch of butter tarts. I found the recipe in
Canadian Living a few years ago, lost it and then found it on line. They
turned out beautifully. While they were baking I cooked up a batch of
vanilla ice cream.


BUTTER TARTS
CRUST
· 1 1/2 cups flour
· 1/4 teaspoon salt
· 1/4 cup cold butter, cubed
· 1/4 cup shortening, cubed
· 1 egg yolk
· 1 teaspoon vinegar
· ice water
FILLING
· 1/2 cup packed brown sugar
· 1/2 cup corn syrup
· 1 egg
· 2 tablespoons butter, softened
· 1 teaspoon vanilla
· 1 teaspoon vinegar
· 1 pinch salt
· 1/4 cup currant, raisins, chopped pecans (I use half raisins and half
chopped nuts, and I don't actually measure them, I just drop a bit of
ea) or flaked coconut (I use half raisins and half chopped nuts, and I
don't actually measure them, I just drop a bit of ea)
Directions
In a large bowl, stir flour with salt. With pastry blender or 2 knives,
cut in butter and shortening until mixture rexembles coarse crumbs with
a few larger pieces.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to
make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly
with fork until pastry hold together. press into disc; wrap in plastic
wrap and chill for 1 hour.

In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter,
vanilla, vinegar and salt; set aside.

On lightly floured surface, roll out pastry to 1/8 inch thickness. Using
a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once
if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide
currants among cups. Spoon in filling until three quarters full.
Bake in bottom third of 450*F oven for about 12 minutes or until filling
is puffed and bubbly and pastry is golden. Let stand on rack for 1
minute. Immediately run spatula around tarts to loosen; transfer to rack
and let cool.

Dave Smith wrote:
> It's raining .... again. So much for weeding the gardens and mowing the
> lawn. So I stayed inside and played with food. First of all, I started
> marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
> with finely chopped garlic, fresh rosemary and thyme. It will have close
> to 6 hours of marinade time before I throw it on the grill.
>
> Then I started working on a batch of butter tarts. I found the recipe in
> Canadian Living a few years ago, lost it and then found it on line. They
> turned out beautifully. While they were baking I cooked up a batch of
> vanilla ice cream.
>
>
> BUTTER TARTS
> CRUST
> · 1 1/2 cups flour
> · 1/4 teaspoon salt
> · 1/4 cup cold butter, cubed
> · 1/4 cup shortening, cubed
> · 1 egg yolk
> · 1 teaspoon vinegar
> · ice water
> FILLING
> · 1/2 cup packed brown sugar
> · 1/2 cup corn syrup
> · 1 egg
> · 2 tablespoons butter, softened
> · 1 teaspoon vanilla
> · 1 teaspoon vinegar
> · 1 pinch salt
> · 1/4 cup currant, raisins, chopped pecans (I use half raisins and
> half chopped nuts, and I don't actually measure them, I just drop a bit
> of ea) or flaked coconut (I use half raisins and half chopped nuts, and
> I don't actually measure them, I just drop a bit of ea)
> Directions
> In a large bowl, stir flour with salt. With pastry blender or 2 knives,
> cut in butter and shortening until mixture rexembles coarse crumbs with
> a few larger pieces.
> In liquid measure, whisk egg yolk with vinegar; add enough ice water to
> make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly
> with fork until pastry hold together. press into disc; wrap in plastic
> wrap and chill for 1 hour.
>
> In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter,
> vanilla, vinegar and salt; set aside.
>
> On lightly floured surface, roll out pastry to 1/8 inch thickness. Using
> a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once
> if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide
> currants among cups. Spoon in filling until three quarters full.
> Bake in bottom third of 450*F oven for about 12 minutes or until filling
> is puffed and bubbly and pastry is golden. Let stand on rack for 1
> minute. Immediately run spatula around tarts to loosen; transfer to rack
> and let cool.

Raining here too. That's one reason I've been kind-of glued to
the keyboard.

I gather the nut-raisin etc. part is totally flexible. I also
assume that if one is so inclined, one could use cane syrup
instead of corn syrup? Too bad I don't think I can even get
4-inch circles out of my spelt dough crumbles.

--
Jean B.

On Jul 21, 4:35*pm, Dave Smith > wrote:
> It's raining .... again. *So much for weeding the gardens and mowing the
> lawn. *So I stayed inside and played with food. *First of all, I started
> marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
> with finely chopped garlic, fresh rosemary and thyme. It will have close
> to 6 hours of marinade time before I throw it on the grill.
>
> Then I started working on a batch of butter tarts. I found the recipe in
> Canadian Living a few years ago, lost it and then found it on line. They
> turned out beautifully. *While they were baking I cooked up a batch of
> vanilla ice cream.
>
> * * * * * * * * * * * * BUTTER TARTS
> CRUST
> · * * *1 1/2 cups flour
> · * * *1/4 teaspoon salt
> · * * *1/4 cup cold butter, cubed
> · * * *1/4 cup shortening, cubed
> · * * *1 egg yolk
> · * * *1 teaspoon vinegar
> · * * *ice water
> FILLING
> · * * *1/2 cup packed brown sugar
> · * * *1/2 cup corn syrup
> · * * *1 egg
> · * * *2 tablespoons butter, softened
> · * * *1 teaspoon vanilla
> · * * *1 teaspoon vinegar
> · * * *1 pinch salt
> · * * *1/4 cup currant, raisins, chopped pecans (I use half raisins and half


I don't remember any corn syrup in my old recipe. I think it was
straight eggs, butter and sugar. Interesting.

Thanks, I seem to have lost my butter tart recipe so this looks good.

John Kane, Kingston ON Canada

On Jul 21, 6:33*pm, "Jean B." > wrote:
> Dave Smith wrote:
> > It's raining .... again. *So much for weeding the gardens and mowing the
> > lawn. *So I stayed inside and played with food. *First of all, I started
> > marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
> > with finely chopped garlic, fresh rosemary and thyme. It will have close
> > to 6 hours of marinade time before I throw it on the grill.
>
> > Then I started working on a batch of butter tarts. I found the recipe in
> > Canadian Living a few years ago, lost it and then found it on line. They
> > turned out beautifully. *While they were baking I cooked up a batch of
> > vanilla ice cream.
>
> > * * * * * * BUTTER TARTS
> > CRUST
> > · * *1 1/2 cups flour
> > · * *1/4 teaspoon salt
> > · * *1/4 cup cold butter, cubed
> > · * *1/4 cup shortening, cubed
> > · * *1 egg yolk
> > · * *1 teaspoon vinegar
> > · * *ice water
> > FILLING
> > · * *1/2 cup packed brown sugar
> > · * *1/2 cup corn syrup
> > · * *1 egg
> > · * *2 tablespoons butter, softened
> > · * *1 teaspoon vanilla
> > · * *1 teaspoon vinegar
> > · * *1 pinch salt
> > · * *1/4 cup currant, raisins, chopped pecans (I use half raisins and
> > half chopped nuts, and I don't actually measure them, I just drop a bit
> > of ea) or flaked coconut (I use half raisins and half chopped nuts, and
> > I don't actually measure them, I just drop a bit of ea)
> > Directions
> > In a large bowl, stir flour with salt. With pastry blender or 2 knives,
> > cut in butter and shortening until mixture rexembles coarse crumbs with
> > a few larger pieces.
> > In liquid measure, whisk egg yolk with vinegar; add enough ice water to
> > make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly
> > with fork until pastry hold together. press into disc; wrap in plastic
> > wrap and chill for 1 hour.
>
> > In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter,
> > vanilla, vinegar and salt; set aside.
>
> > On lightly floured surface, roll out pastry to 1/8 inch thickness. Using
> > a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once
> > if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide
> > currants among cups. Spoon in filling until three quarters full.
> > Bake in bottom third of 450*F oven for about 12 minutes or until filling
> > is puffed and bubbly and pastry is golden. Let stand on rack for 1
> > minute. Immediately run spatula around tarts to loosen; transfer to rack
> > and let cool.
>
> Raining here too. *That's one reason I've been kind-of glued to
> the keyboard.
>
> I gather the nut-raisin etc. part is totally flexible. *

Right. I rather prefer them with none of the above. The local
bakery, Cards, that does the best butter tarts around here offers
plain, raisin and walnut versions.

John Kane, Kingston ON Canada

Dave Smith wrote:
> It's raining .... again. So much for weeding the gardens and mowing the
> lawn. So I stayed inside and played with food. First of all, I started
> marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
> with finely chopped garlic, fresh rosemary and thyme. It will have close
> to 6 hours of marinade time before I throw it on the grill.
>
> Then I started working on a batch of butter tarts. I found the recipe in
> Canadian Living a few years ago, lost it and then found it on line. They
> turned out beautifully. While they were baking I cooked up a batch of
> vanilla ice cream.
>
>
> BUTTER TARTS
>

Recipe snippage....

I am totally making these this weekend. Thanks. I have pecans on hand so
I will probably use those. My family will love them.

Tracy

John Kane wrote:
> On Jul 21, 6:33 pm, "Jean B." > wrote:
>> Dave Smith wrote:
>>> It's raining .... again. So much for weeding the gardens and mowing the
>>> lawn. So I stayed inside and played with food. First of all, I started
>>> marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
>>> with finely chopped garlic, fresh rosemary and thyme. It will have close
>>> to 6 hours of marinade time before I throw it on the grill.
>>> Then I started working on a batch of butter tarts. I found the recipe in
>>> Canadian Living a few years ago, lost it and then found it on line. They
>>> turned out beautifully. While they were baking I cooked up a batch of
>>> vanilla ice cream.
>>> BUTTER TARTS
>>> CRUST
>>> · 1 1/2 cups flour
>>> · 1/4 teaspoon salt
>>> · 1/4 cup cold butter, cubed
>>> · 1/4 cup shortening, cubed
>>> · 1 egg yolk
>>> · 1 teaspoon vinegar
>>> · ice water
>>> FILLING
>>> · 1/2 cup packed brown sugar
>>> · 1/2 cup corn syrup
>>> · 1 egg
>>> · 2 tablespoons butter, softened
>>> · 1 teaspoon vanilla
>>> · 1 teaspoon vinegar
>>> · 1 pinch salt
>>> · 1/4 cup currant, raisins, chopped pecans (I use half raisins and
>>> half chopped nuts, and I don't actually measure them, I just drop a bit
>>> of ea) or flaked coconut (I use half raisins and half chopped nuts, and
>>> I don't actually measure them, I just drop a bit of ea)
>>> Directions
>>> In a large bowl, stir flour with salt. With pastry blender or 2 knives,
>>> cut in butter and shortening until mixture rexembles coarse crumbs with
>>> a few larger pieces.
>>> In liquid measure, whisk egg yolk with vinegar; add enough ice water to
>>> make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly
>>> with fork until pastry hold together. press into disc; wrap in plastic
>>> wrap and chill for 1 hour.
>>> In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter,
>>> vanilla, vinegar and salt; set aside.
>>> On lightly floured surface, roll out pastry to 1/8 inch thickness. Using
>>> a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once
>>> if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide
>>> currants among cups. Spoon in filling until three quarters full.
>>> Bake in bottom third of 450*F oven for about 12 minutes or until filling
>>> is puffed and bubbly and pastry is golden. Let stand on rack for 1
>>> minute. Immediately run spatula around tarts to loosen; transfer to rack
>>> and let cool.
>> Raining here too. That's one reason I've been kind-of glued to
>> the keyboard.
>>
>> I gather the nut-raisin etc. part is totally flexible.
>
> Right. I rather prefer them with none of the above. The local
> bakery, Cards, that does the best butter tarts around here offers
> plain, raisin and walnut versions.

The best I have ever had are from Judy's Bakery in Port Colborne. They
also have great butter tarts at the Pie Pan in Virgil (Niagara on the Lake)
FWIW, dessert tonight was a fresh butter tart and it was excellent.
This recipe is much better than the one I used for the last two batches.
I have to stop making and eating these tarts.

Jean B. wrote:

>
> I gather the nut-raisin etc. part is totally flexible. I also assume
> that if one is so inclined, one could use cane syrup instead of corn
> syrup? Too bad I don't think I can even get 4-inch circles out of my
> spelt dough crumbles.

Yes, the raisins are optional. You can use dark raisins, golden
raisins, currants, nuts or coconut, or just plain.

Dave Smith wrote:
> Jean B. wrote:
>
>>
>> I gather the nut-raisin etc. part is totally flexible. I also assume
>> that if one is so inclined, one could use cane syrup instead of corn
>> syrup? Too bad I don't think I can even get 4-inch circles out of my
>> spelt dough crumbles.
>
> Yes, the raisins are optional. You can use dark raisins, golden
> raisins, currants, nuts or coconut, or just plain.
>
Of course, I would be thinking of pecans. Coconut-pecan might be
good too--kind-of like some bar cookies my mom used to make.

--
Jean B.

In article > ,
Dave Smith > wrote:

> It's raining .... again. So much for weeding the gardens and mowing the
> lawn. So I stayed inside and played with food. First of all, I started
> marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
> with finely chopped garlic, fresh rosemary and thyme. It will have close
> to 6 hours of marinade time before I throw it on the grill.
>
> Then I started working on a batch of butter tarts. I found the recipe in
> Canadian Living a few years ago, lost it and then found it on line. They
> turned out beautifully. While they were baking I cooked up a batch of
> vanilla ice cream.
>
<snipped>

Can I come over? <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> In article > ,
> Dave Smith > wrote:
>
>
>> It's raining .... again. So much for weeding the gardens and mowing the
>> lawn. So I stayed inside and played with food. First of all, I started
>> marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
>> with finely chopped garlic, fresh rosemary and thyme. It will have close
>> to 6 hours of marinade time before I throw it on the grill.
>>
>> Then I started working on a batch of butter tarts. I found the recipe in
>> Canadian Living a few years ago, lost it and then found it on line. They
>> turned out beautifully. While they were baking I cooked up a batch of
>> vanilla ice cream.
>>
>>
> <snipped>
>
> Can I come over? <g>
>

Hey, I was thinking the same thing. Geez, that is more cooking than I
can get done it three days. Making me look bad, he is. lol


Becca

On Jul 21, 8:27*pm, Dave Smith > wrote:
> John Kane wrote:
> > On Jul 21, 6:33 pm, "Jean B." > wrote:
> >> Dave Smith wrote:
> >>> It's raining .... again. *So much for weeding the gardens and mowing the
> >>> lawn. *So I stayed inside and played with food. *First of all, I started
> >>> marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
> >>> with finely chopped garlic, fresh rosemary and thyme. It will have close
> >>> to 6 hours of marinade time before I throw it on the grill.
> >>> Then I started working on a batch of butter tarts. I found the recipe in
> >>> Canadian Living a few years ago, lost it and then found it on line. They
> >>> turned out beautifully. *While they were baking I cooked up a batch of
> >>> vanilla ice cream.
> >>> * * * * * * BUTTER TARTS
> >>> CRUST
> >>> · * *1 1/2 cups flour
> >>> · * *1/4 teaspoon salt
> >>> · * *1/4 cup cold butter, cubed
> >>> · * *1/4 cup shortening, cubed
> >>> · * *1 egg yolk
> >>> · * *1 teaspoon vinegar
> >>> · * *ice water
> >>> FILLING
> >>> · * *1/2 cup packed brown sugar
> >>> · * *1/2 cup corn syrup
> >>> · * *1 egg
> >>> · * *2 tablespoons butter, softened
> >>> · * *1 teaspoon vanilla
> >>> · * *1 teaspoon vinegar
> >>> · * *1 pinch salt
> >>> · * *1/4 cup currant, raisins, chopped pecans (I use half raisins and
> >>> half chopped nuts, and I don't actually measure them, I just drop a bit
> >>> of ea) or flaked coconut (I use half raisins and half chopped nuts, and
> >>> I don't actually measure them, I just drop a bit of ea)
> >>> Directions
> >>> In a large bowl, stir flour with salt. With pastry blender or 2 knives,
> >>> cut in butter and shortening until mixture rexembles coarse crumbs with
> >>> a few larger pieces.
> >>> In liquid measure, whisk egg yolk with vinegar; add enough ice water to
> >>> make 1/3 cup. Gradually sprinkle over flour mixture, stirring briskly
> >>> with fork until pastry hold together. press into disc; wrap in plastic
> >>> wrap and chill for 1 hour.
> >>> In bowl, vigorously whisk together brown sugar, corn syrup, egg, butter,
> >>> vanilla, vinegar and salt; set aside.
> >>> On lightly floured surface, roll out pastry to 1/8 inch thickness. Using
> >>> a 4 inch round cookie cutter cut out 12 circles, rerolling scraps once
> >>> if necessary. Fit into 2 3/4 inch by 1 1/4 inch muffin cups. Divide
> >>> currants among cups. Spoon in filling until three quarters full.
> >>> Bake in bottom third of 450*F oven for about 12 minutes or until filling
> >>> is puffed and bubbly and pastry is golden. Let stand on rack for 1
> >>> minute. Immediately run spatula around tarts to loosen; transfer to rack
> >>> and let cool.
> >> Raining here too. *That's one reason I've been kind-of glued to
> >> the keyboard.
>
> >> I gather the nut-raisin etc. part is totally flexible. *
>
> > Right. *I rather prefer them with none of the above. *The local
> > bakery, Cards, *that does the best butter tarts around here offers
> > plain, raisin and walnut versions.
>
> The best I have ever had are from Judy's Bakery in Port Colborne. They
> also have great butter tarts at the Pie Pan in Virgil (Niagara on the Lake)
> FWIW, dessert tonight was a fresh butter tart and it was excellent.
> This recipe is much better than the one I used for the last two batches.
>

> * I have to stop making and eating these tarts.

Well the eating maybe, but I'm sure several of us on rfc will take
care of that part for you.

The best tarts I think I ever had were in a little café on Hwy 7 in
Perth. They closed about 3 weeks after I found them.

I'll have to give you recipe a try. I seem to remember finding some
other good recipes in Canadian Living.

John Kane, Kingston ON Canada

In article >,
Becca > wrote:

> Omelet wrote:
> > In article > ,
> > Dave Smith > wrote:
> >
> >
> >> It's raining .... again. So much for weeding the gardens and mowing the
> >> lawn. So I stayed inside and played with food. First of all, I started
> >> marinating a pork tenderloin in olive oil,lemon juice and Dijon mustard
> >> with finely chopped garlic, fresh rosemary and thyme. It will have close
> >> to 6 hours of marinade time before I throw it on the grill.
> >>
> >> Then I started working on a batch of butter tarts. I found the recipe in
> >> Canadian Living a few years ago, lost it and then found it on line. They
> >> turned out beautifully. While they were baking I cooked up a batch of
> >> vanilla ice cream.
> >>
> >>
> > <snipped>
> >
> > Can I come over? <g>
> >
>
> Hey, I was thinking the same thing. Geez, that is more cooking than I
> can get done it three days. Making me look bad, he is. lol
>
>
> Becca

I currently have a simple pork loin roast going. Nothing fancy, just
topped with Onion powder, Garlic powder and some salt free Lemon Pepper.
:-) I just ate some electro-grilled home made beef sausage and 1/2 of
an Avocado.

I'll probably munch some of that pork roast tomorrow after cleaning up
the table top roaster.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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