Runny vs. Firm?


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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 adjust a 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, or set them aside for a day. Tart shell tips, pg. 579 in 12,167 Kitchen and Cooking Secrets.

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12,167 Kitchen and Cooking Secrets


Paperback, 704 pages
Publisher: Robert Rose

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.