#before anyone asks why i dont do the crusts from scratch its because i do not want to

[acetechne]

occurs to me i forgot to aggregate the butter tart responses

cherisezed

a. depends on the recipe b. yes but pecan butter tarts > raisin butter tarts although both are good lol

roniebuttercups

idk about the corn syrup... I've heard about raisins but pecan or plain is the most popular from what I've seen and heard.

carnasnow 

me seeing the words butter tart for the 129th time#and finally looking it up#they look like mini sugar pies#which is making me curious#DO THEY TASTE THE SAME#if i separate my sugar pie recipe into smaller portions does that count as butter tart then

@cherisezed​ @roniebuttercups​ @carnasnow​

okay so why i was thinking about this is because i am a fiend for desserts and learning to make them and this is one thing my mum is very passionate about haha. a few notes under the cut for anyone interested.

pecans / raisins and tarte au sucre

this sort of but not really surprised me - generally i put raisins in because i am a freak who likes them, and generally when i see adaptations of butter tarts (in ice cream form, for example) the discourse is always about whether or not to add raisins. THIS SAID: butter tarts, american pecan pie and quebec tarte au sucre DO have a shared origin I’m certain, so it’s not surprising there is sharing/overlap in the ingredients there. I do think butter tarts are the gooiest of the three and also usually the smallest, the filling should be a bit runny. Also I think maple syrup is more likely to appear in some tarte au sucre recipes, i rarely see it in butter tarts.

the original recipe (below) mentions adding currants (and imho an amount that’s a Lot for my taste lol)

syrup

my mum insists that corn syrup is Not a component of butter tarts when i suggested we make them and kept shooting down every recipe i brought up. The ONLY recipe we could find that did not use corn syrup was from a WWII cookbook!

anyway since you’re all no doubt wanting a nice butter tart around now - sorry to say that I don’t have the (adapted) wwii recipe on me (but I’ll try to dig it up). I do have the one cited as the OG from Mrs. Malcolm Macleod of Barrie and it does not have corn syrup.

and on that subject i want to reassure you - butter tarts are super easy to make! my unsolicited advice is to buy a ton of tart shells (frozen food aisle), keep them in the freezer, and make the filling whenever you have a craving (it also makes a good topping for other things like ice cream...) [arts and crafts show voice] HERE’S SOME I MADE EARLIER

you can get premade filling in the baking aisle of superstore or loblaws or what have you - i can’t vouch for it and prefer to make this kind of stuff from scratch, it just takes a little time to stir on the stove and a little time in the oven and you’re good B) don’t burn the sugar

oh and i want to link the Rock Recipes version not because I’ve tried it yet but because it clearly demonstrates the gooey runny-ness of a good butter tart... and the proper thick crust... yes...