Butter Tarts ...p108

Aside from meat pies, the week between Christmas and New Year's wouldn't be, well, the holiday culinary delight it is without baking tarts - butter, raisin, or pecan.

When we lived on the farm in Northern Ontario, our kitchen closet served as a refrigerator for the leftover turkey carcass and the tins of treats mom would prepare for just that one week of the year.  Freezing temperatures outside turned an uninsulated indoor closet into perfect cold storage.  I'm not sure what it was about the kitchen on the farm - so much of our growth happened there, not physically but spiritually, evident in the dynamic balance of joy and sorrow, love and hate, discussion and outbursts, fun and work. The uniqueness of that time for my family from 1969-1980 can't be overstated, though we've been told it greatly impacted many caught in the ebb and flow of the turning tide.  I remember feeling like Neil Young wrote the song  Helpless just for us: our own time of helplessness that sprung forth eternal hope.

There is a town in North Ontario
Dream comfort memory to spare
And in my mind I still need a place to go
All my changes were there....

...in that kitchen, toasty and warm from all the cooking going on, windows frosted over from the subzero temperature outdoors, a mature cattail left on the sink window ledge to explode into indoor snowflakes, cupboards festively painted red and white, people communicating, arguing, playing cards, eating....all my changes were there.

A wine glass ensured the perfect diameter for my little tart shells.

 I've always worked endlessly to flute tart edges, often resulting in tears that would cause the filling to seep underneath and make the tart difficult to get out.  But now,  I've discovered this perfect little edge maker from Pampered Chef which, trust me, makes the job so...much...easier! 

Another little trick I pulled this year, was to put the raisins and walnuts in the shell separately from the butter filling....that, too, made the preparation cleaner.

Remember to remove the brown sugar, butter combo from the heat before adding the beaten egg, which will quickly cook instead of blend with the combo.





...et VOILA!

 So if there's one food that affords me a flashback, it's mom's delicious raisin tarts.  I can pop one in my mouth and the taste unleashes a morsel of memory.  Years later, I discovered butter tarts through my sister Lisa.  When I asked her the recipe, she exclaimed they were just mom's raisin tarts minus the raisins!  While I'd like to state mine are good, hers are delightful.  I hope she'll comment on her secret!

Hardy Appetit!


BUTTER TARTS

1/2 cup raisins (optional)
1 cup brown sugar (light is best)
2 T softened butter
1 egg, beaten
1 tsp vanilla

Melt butter slightly, add sugar and egg.  Make sure butter is not too hot or the eggs will cook.  Stir well, then add vanilla.  Blend together.  Spoon into pastry tart shells and bake at 375° for 10 min. 

The pie crust recipe can be found on p. 89 if you're wondering....

PERFECT PIE CRUST

2 cups flour
1 tsp salt
3/4 cup shortening
4 T ice water

Combine flour, shortening and salt.  Sprinkle with water 1 T at a time, tossing lightly.  Work into firm ball.  Makes 8-9" double crust.