Butter Is Better

As a red-blooded Canuckistanian gal, I get the occasional craving for that wholly Canadian of treats, the butter tart. I used to make butter tarts fairly often as a kid because they were my Dad’s favourite treat, but I can’t actually recall making a batch since I moved out of my parents’ house in 1987. It’s not that they’re necessarily difficult to make, it’s just that, like most pastry items, I never really want a full batch. Generally I want one butter tart, maybe two, not twelve. So I tend to buy the things, preferably at bakeries where I can get a limited number and where they’re decently tasty.

My recent craving happened when I was nowhere near a decent bakery and a stroll through the bakery department of my admittedly low-end supermarket offered the option of a half-dozen of some pretty sad looking tarts, with an ingredient list that scared the beejeezus out of me.

At home, I realized that I don’t actually have a butter tart recipe. Not a one. I’ve got plenty of recipes for maple syrup pie/tarts, and I can drag out a number of books with southern-style pecan pie recipes, but none of those are butter tarts. So I turned to the intarwebs, but it got even more confusing.

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