The butter tart debate is as Canadian as the tarts themselves: Should they be oozy, or firm enough to hold their own once you take a bite? You can’t stop that particular food fight, but you can adjust a butter tart recipe. For runnier, silkier tarts, reduce baking time by about 5 minutes and enjoy them slightly warm. For firmer, chewier filling, switch from corn syrup to cane or maple syrup, increase baking time by about 5 minutes, fully cool or refrigerate the tarts, and/or set them aside for a day. Recipes to try: Mrs. A’s Butter Tarts, Go South Butter Tarts, Maple Butter Tarts. Tart shell tips, pg. 579 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.