Greetings, Comics Comrades!
A lot of whispers have been circulating the past few days about just what exactly a 'Butter Tart' is, because lord knows if the Pattersons love them, then we must love them too. Now 'tis Sunday brunch time, and this is a perfect opportunity to share the wealth of Canadian baking lore with all and sundry. Below is the FBorFW officially sanctioned Butter Tart recipe. Vegan adaptations are ecnouraged. Now enjoy them with the hot, caffeinated beverage of your choice while you read the glorious and colorful Sunday 'Mics!
| Pecan Raisin Tarts |
| This traditional nut and raisin tart is the perfect dessert to put out at holiday gatherings. Guaranteed to disappear quickly! |
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| Large egg | 1 | 1 | | Brown sugar, packed | 1/2 cup | 125 mL | | Coarsely chopped raisins | 1/4 cup | 60 mL | | Corn syrup | 1/4 cup | 60 mL | | Butter (or hard margarine), softened | 3 tbsp. | 50 mL | | Finely chopped pecans | 2 tbsp. | 30 mL | | Lemon juice | 1 1/2 tsp. | 7 mL | | Vanilla extract | 1/2 tsp. | 2 mL | | Salt | 1/8 tsp. | 0.5 mL |
| | Unbaked tart shells | 12 | 12 |
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Preheat oven to 375°F (190°C). Beat egg with fork in medium bowl until frothy. Add next 8 ingredients. Stir well.
Arrange tart shells on baking sheet with sides. Spoon raisin mixture into tart shells. Bake on bottom rack in oven for about 15 minutes until pastry is browned and filling rises to form a dome. Remove tarts from baking sheet and place on wire rack to cool. Makes 12 tarts. |
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| 1 tart: 202 Calories; 10.4 g Total Fat (4.4 g Mono, 1.2 g Poly, 4.0 g Sat); 23 mg Cholesterol; 27 g Carbohydrate; 1 g Fibre; 2 g Protein; 187 mg Sodium |
3 comments:
ooh let's make them. what if we put some other dried fruit in there instead though...dates? cranberries?
Cranberries get my vote.
word on the blogisphere is that this is a good vegan reproduction of a butter tart:
BRYANNA’S NEW IMPROVED RELIABLE VEGAN PECAN PIE
Makes one 9” pie
NOTE: I use cornstarch or wheat starch because they are the most reliable as far as results go. I have not tried this with arrowroot or kuzu, so I can’t say what the results would be with either of them.
9” pie crust, unbaked (see my low-fat oil pastry below)
1-2 c. toasted, unsalted pecan halves
FILLING:
You have two choices for the sweetener:
1.) 3/4 c. water plus 3/4 c. white beet sugar or light unbleached cane sugar AND 1/2 c. brown
sugar (packed) or Sucanat (granulated sugar cane juice)
OR 2.) 1 and 1/2 c. maple syrup
****************
3/4 c. water
pinch salt
1/4 c. cornstarch (can be organic) (or wheat starch)
mixed with 4 and 1/2 T. cold water OR rum or bourbon
2 T. vegan margarine, such as Earth Balance or Soy Garden
1 tsp. pure vanilla extract
Preheat the oven to 400 degrees F. Poke the pie crust all over with the tines of a fork and pre-bake for 3 minutes. Remove from oven to a rack.
In a medium saucepan combine either the water and sugar mixture OR the maple syrup with the second 3/4 c. water. Bring to a boil and boil for 5 minutes. Add the salt and the dissolved cornstarch, whisking vigorously. Stir and cook over high heat just until the mixture thickens and is clear. Remove from heat and stir in the margarine and vanilla—stir til the margarine is melted. The mixture will still be fairly liquid.
Pour this into the pre-baked pie shell. Arrange the pecan halves on top, pressing them down into the mixture a little. Place the pie in the middle of the oven and immediately reduce the heat to 350 degrees F. Bake 30 minutes. The filling will still be “jiggly”—don’t worry; it will set as it cools. Cool on a rack for about 1 and 1/2 hours, then refrigerate until thoroughly cooled and set. Serve with vanilla non-dairy “ice cream” such as Tofutti, Soy Delicious or Soy Dream.
VARIATIONS:
1.) Maple Syrup Pie or “Sugar Pie”: Use the maple syrup and either don’t add nuts or use walnuts.
2.) Use mixed nuts, or macadamia nuts, or toasted coconut.
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