Apple Walnut Canadian Butter Tarts - How to Make Butter Tarts
video description
Date: 2022-11-16
Related videos
Comments and reviews: 14
Robin
Hi Chef John! Traditional butter tarts in Canada are in trouble these days. Everybody seems to be jumping on the pecan band-wagon. I remember from my youth, the butter tarts were usually a little runny. My mom always made two batches, because my dad liked them with raisins, and we did not. TBH, in our home, you never got both raisins and walnuts, it was always one or the other. We used a little corn syrup in the mix - it helps keeping the centre a little runny, and you are SO right about not filling the casing up all the way. That is a recipe for disaster. There is a Butter Tart Competition somewhere in Ontario in the summer time, I believe. My brother makes the best butter tarts I have ever had.
reply
Hi Chef John! Traditional butter tarts in Canada are in trouble these days. Everybody seems to be jumping on the pecan band-wagon. I remember from my youth, the butter tarts were usually a little runny. My mom always made two batches, because my dad liked them with raisins, and we did not. TBH, in our home, you never got both raisins and walnuts, it was always one or the other. We used a little corn syrup in the mix - it helps keeping the centre a little runny, and you are SO right about not filling the casing up all the way. That is a recipe for disaster. There is a Butter Tart Competition somewhere in Ontario in the summer time, I believe. My brother makes the best butter tarts I have ever had.
reply
GWINE
Now, don't get me wrong, these look delicious. As someone who has been eating butter tarts for over 70 years, the running ones, which always had a sugar layer, on the bottom, were the only ones that I ever saw until 20 or 30 years ago. To me, what we tend to see, now, is more like pecan pie filling without the pecans. Good but I miss those runny ones.
reply
Now, don't get me wrong, these look delicious. As someone who has been eating butter tarts for over 70 years, the running ones, which always had a sugar layer, on the bottom, were the only ones that I ever saw until 20 or 30 years ago. To me, what we tend to see, now, is more like pecan pie filling without the pecans. Good but I miss those runny ones.
reply
tuimel_sufmat0's
Thank you so much for sharing these. With some good eyes you hardly ever have to even visit your website. Nearly fits my sensibilities and dispositions at the time. The intro song is cheating tho. Rather a task to figure out by yerself too i'd tell ya. Do you happen to know how i don't give ayhoot? is spelled? I am asking for a friend. :P
reply
Thank you so much for sharing these. With some good eyes you hardly ever have to even visit your website. Nearly fits my sensibilities and dispositions at the time. The intro song is cheating tho. Rather a task to figure out by yerself too i'd tell ya. Do you happen to know how i don't give ayhoot? is spelled? I am asking for a friend. :P
reply
Baizhang
I m originally from Saskatchewan, lived many years now in the States. My auntie who lives in Winnipeg makes the best butter tarts with AND without raisins and/or nuts. I love them all the ways, but raisins/nuts vs. none is hotly debated, so adding apple you ve waded into a contentious and old theme there, chef! Bravo! These look great!
reply
I m originally from Saskatchewan, lived many years now in the States. My auntie who lives in Winnipeg makes the best butter tarts with AND without raisins and/or nuts. I love them all the ways, but raisins/nuts vs. none is hotly debated, so adding apple you ve waded into a contentious and old theme there, chef! Bravo! These look great!
reply
Essex121514
Careful my dude. You are going to get demonitized. You are teaching people how to make the equivalent of 'crack' for pastries. You could call them Canadian Crack. Mmmmm. Canadian Crack.
I don't know if plain or with nuts is better. Better send me some samples of both, so I can give an honest review. For science.
reply
Careful my dude. You are going to get demonitized. You are teaching people how to make the equivalent of 'crack' for pastries. You could call them Canadian Crack. Mmmmm. Canadian Crack.
I don't know if plain or with nuts is better. Better send me some samples of both, so I can give an honest review. For science.
reply
Nero
If you had reduced apple cider to make your syrup, you'd have apple molasses, which is very much a historical food stuff.
Damn! I love Canadian Butter Tarts! I'm always impressed you do your prep and mixing by hand (when I, and many others, would be reaching for our stand mixers.
reply
If you had reduced apple cider to make your syrup, you'd have apple molasses, which is very much a historical food stuff.
Damn! I love Canadian Butter Tarts! I'm always impressed you do your prep and mixing by hand (when I, and many others, would be reaching for our stand mixers.
reply
Bandiceet
The mid week video always comes out on Wednesday morning for me, in time to watch while having breakfast. My day doesn't seem quite right with out having watched it.
As a side, I am guessing the tarts would have a very similar flavour or texture profile as a pecan pie.
reply
The mid week video always comes out on Wednesday morning for me, in time to watch while having breakfast. My day doesn't seem quite right with out having watched it.
As a side, I am guessing the tarts would have a very similar flavour or texture profile as a pecan pie.
reply
Greg
I recommend that you use pecans over walnuts and toast them in a sauce pan first. Skip the apple and consider adding an extra egg yolk only. If you run out of butter tart filling just add your favourite jam/preserve (like raspberry jam mixed with a few drops of lemon juice.
reply
I recommend that you use pecans over walnuts and toast them in a sauce pan first. Skip the apple and consider adding an extra egg yolk only. If you run out of butter tart filling just add your favourite jam/preserve (like raspberry jam mixed with a few drops of lemon juice.
reply
Tony
I've been working on my butter tart recipe for a long while now. For my dough i found a 50/50 mix of butter and pork lard makes a great pie crust. I'm still experimenting with the filling, but I've used 1 oz of dark rum, like an El Dorado and found it worked really well.
reply
I've been working on my butter tart recipe for a long while now. For my dough i found a 50/50 mix of butter and pork lard makes a great pie crust. I'm still experimenting with the filling, but I've used 1 oz of dark rum, like an El Dorado and found it worked really well.
reply
Marnelle
As a Canadian, we love our butter tarts - so addicting - saw a recipe for the dough where the cold butter was shredded on a cheese grater - have never seen this apple syrup version, brilliant - yes to the nuts - walnut or pecans both work great - thx Chef John
reply
As a Canadian, we love our butter tarts - so addicting - saw a recipe for the dough where the cold butter was shredded on a cheese grater - have never seen this apple syrup version, brilliant - yes to the nuts - walnut or pecans both work great - thx Chef John
reply
MasterChef5311
my father is quite adamant on extra raisins and runny middle, personally, i dont care if there's added fillings or not, but i think i prefer a chewy middle
even better when there's really chewy ring around the edge of the cup
reply
my father is quite adamant on extra raisins and runny middle, personally, i dont care if there's added fillings or not, but i think i prefer a chewy middle
even better when there's really chewy ring around the edge of the cup
reply
Asquith
As a Canadian from Saskatoon I am firmly in the raison camp but I will give these a try. Your presentation would have looked even more Canadian with a square of Nanaimo bar between each tart. Two of the best dessert ever invented!
reply
As a Canadian from Saskatoon I am firmly in the raison camp but I will give these a try. Your presentation would have looked even more Canadian with a square of Nanaimo bar between each tart. Two of the best dessert ever invented!
reply
David
I consider this a Henry Ford debate. He said, Whether you think you can or think you can t, you re right. So whether you like nuts in your butter tarts or not, you re right. Whether you like pineapple on pizza or not, you re right.
reply
I consider this a Henry Ford debate. He said, Whether you think you can or think you can t, you re right. So whether you like nuts in your butter tarts or not, you re right. Whether you like pineapple on pizza or not, you re right.
reply
Julia
It's SO SAD we don't get that type of Apple Cider in our stores in England. I'm from Washington State originally and really miss my cider. We only seem to have alcoholic cider in the UK. That recipe looks really wonderful. Sigh
reply
It's SO SAD we don't get that type of Apple Cider in our stores in England. I'm from Washington State originally and really miss my cider. We only seem to have alcoholic cider in the UK. That recipe looks really wonderful. Sigh
reply
Add a review, comment
Other channel videos
