I completely agree about the nuts in the butter tarts, just no. A few raisins is acceptable. I’ve been wanting to make butter tarts the way my mum used to make them and I keep looking for the right recipe. Now I think I might have found it! Thank you for this!
My mom was from Birmingham and only ever used English cookbooks like Robert Carrier or Elizabeth David. She did use raisins in butter tarts but there weren’t that many and there was more of the golden brown filling than a pile of raisins. I’m going try making some - I’ll let you know how they turned out!
Hi Robynne. Hoping you can help! I'm desperately looking for a Butter Tart recipe from the Chatelaine cookbook by Elaine Collette (the one that you show above). But it wasn't the Saskatchewan recipe; as I recall, it called for a small amount of sour cream to cut back the sweetness and make the filling more firm. I lost my cookbook in a recent move.
I completely agree about the nuts in the butter tarts, just no. A few raisins is acceptable. I’ve been wanting to make butter tarts the way my mum used to make them and I keep looking for the right recipe. Now I think I might have found it! Thank you for this!
I’m happy it helped! Do you have any idea where your mom got her recipe? Did she use raisins?
My mom was from Birmingham and only ever used English cookbooks like Robert Carrier or Elizabeth David. She did use raisins in butter tarts but there weren’t that many and there was more of the golden brown filling than a pile of raisins. I’m going try making some - I’ll let you know how they turned out!
Please do!
Hi Robynne. Hoping you can help! I'm desperately looking for a Butter Tart recipe from the Chatelaine cookbook by Elaine Collette (the one that you show above). But it wasn't the Saskatchewan recipe; as I recall, it called for a small amount of sour cream to cut back the sweetness and make the filling more firm. I lost my cookbook in a recent move.
This recipe is the only one in my copy, sorry! Maybe it is a different edition.