October 25, 2010 § 1 Comment
I just went to Vancouver for a long weekend. Vancouver is definitely a foodie town and it seems to get better every year. There is a huge ‘locavore’ movement and the interior of BC is on its way to becoming the Napa of the North. My friend and I had some great meals out. I have to jump on the ‘I love Vij’s bandwagon‘, because it truly is the best Indian food I have ever had. We also stumbled upon a great Japanese Izakaya restaurant on Denman called Wanoma (867 Denman St.). It’s a tiny little place with a Mom and daughter dishing up some fantastic food in one of the tiniest open kitchens imaginable. I really wanted to try a Japadog, which I guess became quite famous during the Olympics, but I never had the chance.
However, what grabbed me this trip, along with Tim Horton donuts and the laughable signs for Poutine (for those who don’t know – Poutine is a French Canadian thing, fries with cheese curds and gravy – they are a love/hate thing for sure) was a butter tart.
I went to Starbucks for my AM Chai tea latte and there amongst all the familiar donuts, coffeecakes and breads were a stack of butter tarts. In my years away the butter tart had slipped from my memory. I, of course, bought and ate one. And now have one more thing to add to the list of things I say are ‘Canadian Cuisine’ when asked.
For those of you, who like my husband and American friends who have never heard of a butter tart – here is a recipe. I like mine without raisins.
Make your favorite pastry dough ( you could use the one from Around My French Table – make a non-sweet dough as the filling is sweet enough already.)
Cut the dough into large circles using a cookie cutter or a drinking glass and line the individual cups of a muffin tin with the pastry circles.
For the Filling
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1 tablespoon melted butter
- 1 teaspoon vanilla
Mix together the corn syrup, brown sugar, melted butter and egg. Add vanilla and stir in raisins (again , these are optional).
Spoon filling into pastry shell to just below the rim.
Bake at 400 for about 10 mins until golden brown.
Makes about a dozen tarts.