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If you are Canadian you probably love butter tarts… and you’ll have a favourite recipe or at least manny fond memories of ...
eating them. This is the first of a series that looks at variations on this recipe; some like them runny, some like them firm - a battle rages on about how they should be made.
For more like this visit: www.legourmet.tv
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Hi and welcome to Le Gourmet TV. Today, we’re going to make butter tarts. Now, butter tart recipes vary from province to province and county to county. This is just one of them. I hope you like it. It starts with well butter, some milk, some vanilla. I’m going to whisk that together with my brown sugar. Some egg and we’re ready to go. So, I’m going to get the crust out of the refrigerator. This had been chilling. Now, this is just a basic pie tart recipe. You can find the 321 pie crust recipe elsewhere on Le Gourmet TV.
Here we go, here’s the part where I make a terrible mess. I think I'm actually going to grab myself a spatula. Okay, so there is always a big debate in our house about raisins. I happened to love raisins so I'm going to have to put a few raisins in this last few pieces. In fact I may even add a few to this here that I’ve already filled. Perfect, just like a pie. We’re going to put it in a hot oven about 450 degrees for about eight minutes and then we’ll turn it down and continue baking.
So, you have it, butter tarts, there’s thousands of recipes. I think we’ll explore more than just this one. Thanks for coming at Le Gourmet TV, take care.