🇨🇦 1900 The Very First Butter Tart Recipe?
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- Опубликовано: 18 мар 2019
- Is this recipe from 1900 The Very First Butter Tart Recipe?
Historians seem to agree that the first time a Canadian Butter Tart Recipe is printed in a cookbook is in the 1900
'Royal Victoria Cook Book'. It's attributed to Mrs. Malcolm MacLeod, and it's title is 'Filling For Tarts'. Historians also agree, that this first butter tart recipe ever... probably definitely isn't. Canadians had been making and passing around Butter Tart Recipes long before this. The original recipe is a little vague, and doesn't give any directions other than 'Mix', so we'll fill in some of the blanks for you.
Ingredients:
1 cup sugar (white)
½ cup butter (softened)
2 eggs
1 cup currants
12 muffin tins lined with pastry (butter or lard)
Here are links to our pie dough recipes:
Butter Pie Dough: • Butter Pie Crust Dough...
Lard Pie Dough: • How To Make And Roll L...
Method:
Preheat oven to 400ºF
Cream together butter and sugar.
Beat in eggs.
Stir in currants.
Spoon into pastry lined muffin cups, filling each only ⅔ full.
Bake until pastry is golden and filling has set, 12-15 minutes.
Our Butter Pie crust: • How To Make Flaky All ...
Our Lard Pie Crust: • How To Make And Roll L...
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Glen & Friends Cooking I love butter tarts with a burning passion and haven’t had one in probably 8 years since I last visited Canada
Hey Glen where do you find these community cookbooks? They are super neat I would love to find some.
We like to see a close up when you cut your baked wares 👍😋
Did you find your family calendars? In the 60s would your mother have used brown sugar or white? And did she put in maple syrup and pecans, or currants? Thanks! I'm trying to find a 60s recipe from Alberta or Newfoundland (if region matters).
When Glenn giggles and dances, I think that is approval.
I love butter tarts so much!!! I like them without or without raisins, runny or not, and I don't even mind if people throw pecans on them.
I assume you mean “with or without raisins”?
Wonderful episode! I’m a native Michigander whose only experience with butter tarts was from Tim Hortons...Since I moved away I’ve not tasted or seen a butter tart in almost 20 years! Thank you for the eye candy, stirred memories, and the recipe.
I would love to see you tackle the Icelandic immigrant classic Vinarterta (Vienna tart) which has pretty much disappeared from modern Icelandic culture but has for some reason survived through generations of Icelandic immigrants in Canada. I've personally never had it and didn't even know about it until a few years ago when I saw a series on the Icelanders who migrated to Canada more than a century ago.
My Grandmother, who grew up and lived in Northeastern North Dakota, made it every Christmas. Loved it and would love to get ahold of some again.... Maybe make it this year. I might have a recipe stuck away somewhere....?
If anyone - anyone - tells you that a proper Vinarterta has dates in it, they need to be driven from the town at the end of a large sharp pointed implement! Prunes or nothing!
When people move overseas, they keep their traditions in tact as they were when they left, and then these things are passed down as your family history.
Gimli, MB a small bakery in the town. (if it's still there)
@@at_brunch3836 That's interesting as a high school friend introduced me to Vínarterta. His grandmother would always make it when she visited Mississauga at Christmas. We all just gobbled up every scrap. It makes sense that it would be her local delicacy as she was from Manitoba. Not Icelandic, but Norwegian. But of course Norway and Iceland have strong ties. I haven't had Vínarterta in decades and I sure miss it.
My mother made veenatarta (however you spell it lol) all the time when she was younger. Layers and layers of a kinda prune molasses filling with white icing on top. Cut into squares. It was good 👍. A little on the rich side.
Dad made another Icelandic recipe ... ruulapilsen (something like that)
This is getting better and better! I think we have a reality TV series in the making. The passion, the drama, the motivation and the food! Thanks, Glen!
Loved the video! I have to say that white sugar is probably correct. My grandmother was "in service" employed as a cook in Ontario, probably around Toronto, around the time of WWI. She learned how to make butter tarts using white sugar. The recipe makes 24 tarts. 2/3 stick of butter, 1 1/4 cup of white sugar, 5 eggs, 5 tablespoons PET milk and 1tsp vanilla! Her recipe calls for 2 cups of raisins. We grew up in the US being the only people around who knew the joy of this delicious dessert. We only knew them by the name "Nifties". They truly are quite nifty!
The recipe my mom, grandmother, great-grandmother, etc. make/made has the filling lightly caramelized in a pot over the stove first . The filling is then pored into the unbaked crust and quickly thrown into the oven to finish off. I've never even knew there were versions where you scooped in a room temperature filling where the butter is still, well butter. However, my mom, my aunt and great aunt is the dedicated butter tart manufacturer for both sides of their families and their neighbors because they are just that good, all the other recipes have gladly admitted defeat, so I have never seen anyone else but them make any. Theirs is made with brown sugar, corn syrup AND white sugar in magical trifecta that creates this out of this world flavor that can only be described as a butter tart. Also, lard is an essential ingredient in the crust, they tried Crisco once to give some to a vegetarian but that didn't work too well at all so they vowed never to do it again...
But what about the eggs? Didnt they use eggs?
Would you share your family recipe? Sounds intriguing.
Can you share the Recipe please?
I’ve been binge watching your “1800-1938 recipe” videos all day since the coke recipe video was recommended to me by RUclips.
Same here! Some really great videos
im Canadian my wife is from California and we are living in the States. I'm still trying to get her to eat these things...
Should of married you a southern woman.
The instant you said butter she'd be coming over the table at you. Not sure what would happen if you managed to say tart. But if your fingers are near the tarts you might lose a couple.
The filling is great over icecream, if you want to claim it's something else so she tries it and then you can say "it's also buttertart filling. Now what were you scared of, love?"
Or I can have her buttertarts, I'd be willing to sacrifice myself for that.
@@lordgarion514 Mate. That was the best reply. I'm still laughing. Brilliant. It's the mental image.
@@lordgarion514 😂
I have loved butter tarts ever since being a kid in the 70’s in Canada. My grandma made them and then I started making them in the 80’s when I fell in love with baking. I only make them once a year around Christmas time. I’ll definitely give this version a try, thank you!
It's incredible how you caught my attention on this precise matter. Now I'm captivated and have to watch this serie. Greetings from France :)
I'm really digging this series so far! I'm so excited to see what's next!
Hey Glen! I don't know if you looked into this when researching for the episode but around 1900 is very close to when cane sugar started to even out vs maple sugar. Around that time it's likely every family in Ontario still had the tools to process their own maple sugar. Even if you look at catalogues you'll see kettles and stuff for sale.
So it's entirely possible people back then used maple sugar. And if the recipe existed 200 years prior as you said it's almost certainly maple sugar being used in North America as other raw or refined sugar was too expensive.
Definitely - early in the history the main sugar would have been Maple.
So I just watched the other butter tart recipe and found this one. The reason I wanted to find these recipes, my grandma (born 1904) would make these during the holidays and I miss them. She would use brown sugar with no added fruits or stuff. Now the tart itself was made with cream cheese 😊 This recipe in the book just resonates because of the author’s name Macleod - our spelling is McLeod. And both grandparents were first generation US. Grandma from Belgium and grandfather Scotland. Between the 2 videos this one most resembles hers. Thank you ❤
Yes, fascinating. Simple and sweet. Butter tarts are new to me, so this will be a fun series.
The cooking is good but I love watching you guys eat at the end! This is a new channel to me and I've been watching for a couple hours now, good stuff.
I am amazed at how much I can hear the crunch of the pastry you have used, its fantastic....... 🙏🙏PLEASE, PLEASE SHARE THAT PASTRY RECIPE WITH US🙏🙏👌👌🇿🇦
Recipe videos for the pastry are linked in the description box.
I know I’m a little late to the party but I’m making butter tarts today and thought I’d check out all your BT videos. My mom used to make them out of butter and brown sugar (no syrup) with coconut, walnut pieces and currants. Over the years, I have streamlined her technique by adding the bits to the tart shells and then adding the liquid using Lee Valley’s ‘fat separator’. A total game changer with NO MESS. Just thought I’d pass that along to you.
As a Canadian I did not know Butter Tart was Canadian. That's amazing.
Top Dog dude when I visited Canada I got these for breakfast every morning and have missed them dearly since, so fudging dank
Other people probably make them but call them something else.
Thank you for the history of butter tarts my mother was from London, Ontario and butter tarts have always been a Christmas treat. We made them with brown sugar and 6 walnut size butter. Thank you for showing me the varieties.
The butter tart arguments are just part of being Canadian
I just discovered this thread. I'm from Michigan and have not heard of butter tarts, but they look delicious. I'll be giving them a try.
Regarding the recipe that makes 15 tarts. I have an eight cup cupcake tin I got from my mother. The cups are the same size as standard cupcakes. It has embossed on it "Golden Cup" Aluminum by Bake King.
Wunderbar! This is great. I made Butter tarts for the first time ever last night and discovered a lot on my own as well. Your pastry looked really good here! Those tarts looked most welcoming, indeed!
Found a new top 3 fav channels.......enjoying it very much sir!
Thank You!
Glen yall definitely deserve a show on food network for sure u r unique and special and have lots of talent you and julie both and i pray for all the best wishes fir yall and as always much love from the usa 🙏🙏
My mother made them with raisins and even though I don't like raisins, they were great. When I finally tasted a gooey, no raisins, no nuts, butter tart I thought I had died and gone to heaven. Im making some tomorrow for Thanksgiving. Thanks for the great, interesting video.
Very cool history on it. looks good!!
As a non-Canadian, I find the culture of butter tarts that these videos reflect fascinating. I suppose I had heard of butter tarts before; I'm pretty sure I've never had one (despite having a Canadian grandmother). And I didn't know they were quite so ubiquitous in Canada. All these recipes make me want to try baking them, however!
I am loving this series. I 😍love buttertarts. Got to have raisin and we not runny. Best buttertart I have ever had has a lard crust, brown sugar 2 eggs and vanilla and of course butter. It is also cooked on the stove first
about ten years ago my son and i used to bake 15 dozen butter tarts a day to keep up with the demand, at one point i got a marrage proposel and was called the butter tart king of muskoka. we used brown sugar, white corn syrup, vanilla on top of what you used, always raisens, some plain and yes pecans for the filling and the crust was from scratch every day.
Great series...oh Canada!
I came across your channel today and am pleasantly surprised, indeed! Growing up in Saskatoon and area, I was exposed to a lot of "rustic" cooking. Mom was a fabulous cook and, I'd say, chef. Her tarts were, and still are, the best. She had hand made shells which I'm sure were her pie dough. She did use brown sugar and very little in the way of interlopers (raisins, walnuts, etc). They were the perfect combinations of caramelly sweetness with a good amount of vanilla and butter. I'm sure that the rest of the goodness was love. She used eggs too. Oh my! What I wouldn't give for half a dozen of them right now with a tall glass of milk. Having grown up on the farm, our milk came from the barn and had a lot more fat than what we drink now.
Thanks for watching and commenting! I've spent a few strange nights in Saskatoon at Bud's on Broadway...
@@GlenAndFriendsCooking Hah! I haven't heard of that place for a long time! Great memories!
Our family was raised in Barrie and my mom made the BEST butter tarts! Runny and no raisins! Long live the butter tarts! She still makes a mean tart at 89!
Oh I've just stumbled across this video and channel researching butter tarts as I've brought my Mother in laws old recipe box out of storage and I was questioning her recipe. She was born in 1922 I believe but this looks like a recipe given to her by a friend possibly in the '80's in Allison, Ontario. This has (and what I'm used to) no maple syrup or corn syrup but has juice of a whole lemon and 1/2tsp of vinegar? Crazy to hear Barrie & Stayner because I'm in the area. Small world. Look forward to watching more videos in the future.
I have my grandmother's recipe which she got from her mom, etc. It's simply the best, and runny is best. Now I want a butter tart......
It would be wonderful if you would share that recipe !!
With the milder flavor, I wonder how other raisin-like fruits would work. (Craisins, Dried blueberries, even dried apricots, chopped in smaller pieces)
Im definitely gonna try this. Ive been wanting to make butter tarts for ages, just couldn't find a recipe.
I love the way you say vague
I've never had a butter tart.... I'm from st Louis so we had gooey butter cake which is amazing
I've never eared about butter tarts, but that's maybe because I live in france. I would definitly try it out !
I’ve never heard of these before but they look good
I had what was supposed to be the very first butter tart recipe at Taste of Toronto a few years ago and they looked just like these. Then again, all butters tarts look pretty similar. Either way, I hope these turned out as good as those ones were. :D
It would be wonderful to also include a recipe for the pastry! I wish to try a few of these out myself.
I love butter tarts, I think I would like nearly any version of a butter tart... though I prefer non-runny for ease of eating.
Never seen glen so happy before
I tried this the other day, and while it may be 'original' I made 1/2 with white sugar, and 1/2 with white sugar + molasses (didn't have brown sugar), and much preferred with molasses. I have a friend who dislikes the taste of molasses and even she agreed the ones with molasses were tastier. there's something about that burned caramel flavour that goes so well with these.
Grandma made sugar pie, but I never got her recipe. But this really looks like what she would make. I'll be trying these soon. Thank you
writing shit on a calendar was a thing in my family as well. recipes, phone numbers, directions....lol
Oh man, you're making all the Americans jealous! My father's from Montreal, so I've definitely heard tales of Canadian cuisine, and gotten to try some myself on trips to Canada. There's a few places here that sell poutine, but it's just not the same - even on the rare occasions where they get the gravy right, the cheese is a travesty. I'm not sure I've ever gotten a chance to try a butter tart - maybe I'll have to bake one myself!
Good curds are hard to come by.
Remind me never to play poker with Julie. While Glen was dancing in delight, I thought she didn't like it. Then she says she could eat many of them. Well played, Jules.
Never seen them done with the 'creaming' method. I'm gonna have to try....minus currants and like you said, a mix of brown & white sugar. Perhaps some corn syrup to make more 'runny'. Thanx Glen!!! Cheers
My recipe for butter tarts 1/4 cup butter 1/2 cup br. Sugar 1/4 tsp. Salt. 1 egg. 1/4 cup syrup 1/2 tsp. Vanilla. 1/4 tsp. Almond ext. 1/2 cup raisins Bake 400 10-12 min. 12 tarts
I think I will try your recipe, thanks for posting.
My late mother who learned from her Canadian born mother Used to make a tart using brown sugar walnuts or pecans similar to what you have shown I didn’t know them as butter tarts at the time nor did I appreciate the enthusiasm and heritage Association in Canada with this desert but I recognize it nonetheless
Our family recipe has walnuts. And I stand by that. ;-)
Was craving butter tarts today and this came up... I swear google has somehow tapped into my brain. Love your channel, and this series, thanks so much.
I can't help but wonder if the white refined sugar you used is perhaps a bit too modern. As 1900 is pretty early in the widespread use of cane sugar, and certainly for ultra refined sugar, I wonder if the plain sugar of 1900 would not have been closer to demerara or the "raw sugar" we can get in the stores today. The higher molasses content in the raw sugar might bring in some of the flavor notes you were missing. I also wonder if perhaps a higher cooking temp would have helped bring in some more caramel notes.
I have a little cookbook from Ministry of agriculture and food. It’s Canada’s First cookbook called Cook Not Mad. I think you would find it interesting. Maybe the ministry still have some. It was produced for bicentennial
Glen has one! I just watched a video earlier today where he cooked from it, I think the title of the video is something about the original butter tart recipe. I’ve watched so many of his videos today I can’t remember, lol. But it’s a cute little red volume, and he mentions that it’s thought there are only 5 or 6 known in existence. And to think you guys have two of them!
Okay, I just noticed this is the video about the first butter tart recipe 🤦🏼♀️. Can’t remember what video it is, but he does have that cookbook!
@Carol Elliott I have an 1831 printing of 'The Cook Not Mad' - it is an American cookbook first published in 1830, but the 1831 printing had a 'Canadian' title page. Which led to an erroneous reprinting in the late 1960s touting it as Canada's first cookbook... Canada had earlier cookbooks. I use my copy in this video: ruclips.net/video/vTIsPhs3JPU/видео.html
Never had butter tarts, i dont think they are popular here in Brazil, but I'm willing to try to make one day...
Sheriff butter tarts that my mom used to make were so delicious.
Woot woot Barrie! My home city!
a good reason older recipes don't give a temp or time is most people were still using wood stoves for cooking. making these things hard to measure as each stove and wood type varied greatly.
My late mom was from Canada - born and raised in Ottawa. She emigrated to the US in 1952 after graduating from high school. Unfortunately, she never made butter tarts for us, and we never made a point of seeking them out when we'd visit her family. I now realize I had a deprived childhood. Obviously I will have to try making butter tarts myself.
Ive never even had any tart before, at least home made. I think Ive had some grocery store BS once or twice. But that looked like it prolly would be quite nice and easy to make. Might have to try at some point.
Having grown up in the American south, I have no earthly clue what a butter tart should be like. Pecan pie on the other hand, well that is a topic that could start wars (and the proper dumplings for chicken and dumplings)
the currants were likely plumped in liquid before using as well. :-)
love the butter tarts
Love the video!!!!
Two quick questions, are the currants zante, which are sweet, or are they red or black tart currants? Are they dried currants or fresh?
Dried currents (Corinthian Raisins / Zante)
The key to a good butter tart is the same as with any pie, a lard crust.
I love butter tarts but my mom never made them. Had them fairly often at church potlucks in the 90s and 2000's though in Calgary. I think I've had both the nut and non-nut versions, I like pecans, not sure abt walnuts tho....
I'm from Michigan, and my grandma would make butter tarts!
Amazing how much folks agree and disagree when it comes to dishes. Just fascinating to me. I don't think there is a wrong or right way as long as it is what you will enjoy making, sharing, and eating. Now are their favorites well, of course, I would lie if I said there was not. I love lasagna but I hate store noodles and rather make a soft type noodle I have made for so many dishes and my grandmother's grandmother made. So I get it. Now back to learning something new. =) That being said I have never had a butter tart and I think it is long over due in trying.
Hello, how big of circles do you need for the dough to fit in the muffin tins so well?
Now I'm craving butter tarts...
Wow.. this is fantastic. I love all of your videos! There is a cookbook that I recommend tracking down from author Mary Emma Showalter; celled Mennonite Community Cook book. It has a lot of old food recipes from around Canada and the States that date to the early 1900s and possibly older.
funny cause here in the niagara region butter tarts have always been commonly made with white sugar (sometimes mixed with brown sugar), but never currents
I live there too, and we generally see them with raisins or pecans or just plain. Delish!
I think in older times grapes were reserved for wine making, and so currants were more likely.
Ok, like most good Canadians butter tarts are religion to me. Never any nuts, thanks so much, glad I discovered this now that I live in the USA.
Growing up in Texas I don't remember ever hearing of a tart. They look good but I would like nuts in mine.
I too would use brown sugar...plus a little salt and vanilla.
I think this is the true buttertart and the modern buttertart must be a variation that evolved over the years (maybe butter became more expensive or not available, or perhaps someone was lactose intolerant and used less butter?)
I've never heard of or tasted butter tarts. From southern Indiana.
I have seen many recipes from that time period and I agree that it would be white sugar. If it was brown sugar it would have specifically said so.
From looking at the two different tarts here, I'm feeling as if I've seen many more white sugar butter tarts actually than brown ones. But it's the crunch of the brown sugar butter tarts (especially when I get to pour maple syrup over the firm crust on the top) that gets me to love them. However, I can find that caramelly flavour to be a tit-bit too much at times. I've wondered, can you perhaps just do half & half or your own mixture (e.g. 3/4s brown & 1/4 white or other types of sugars mixed in too). (7:00 or so here you corroborate this perspective nicely with similar tastes).
Butter tarts have been bugging me for a while. I couldn't think what they reminded me of until i came home today... ecclefechan tart as nearest British equivalent, only other thing that could be related are yorkshire curd tarts
I've always wondered it they came from French Canadian "Sugar Pie" The Sugar pie is made simply by putting brown or maple sugar in a pastry shell, pouring cream over, and baking ,like pecan pie
I have the Wimodausis Cookbook from the 30s but the one from 1922 is online here:
archive.org/details/wimodausisclubco00wimo/page/120
And on page 120 has a Butter Tart recipe and right below that a recipe for Filling for Tarts. There’s a comment in my book that the recipes go back to 1906.
I figured best point it out in case you don’t have it.
I'm an American, and, honestly, I'll eat any version of it you've got (always saving the nuts; nuts clearly don't belong in a butter tart.)
White sugar , white flour etc was seen as more pure , clean and upper class around 1900
I am amazed the recipe did not call for vanilla, salt and a little flour.
Must have brown sugar, raisins and corn syrup. YUMMY!!!!!
Has anyone ever used sorghum as the sugar? I know this would make it runnier, but the flavor would probably be amazing!
I prefer them with nuts, But guise that would make it more of a peacon pie instead if a butter tart.
I have never even heard of butter tarts. And I'm not certain if I've never eaten one.
From Mrs. Malcolm MacLeod - there can be only one Filling for Tarts
My tart bottoms are greasy and soggy 😞 any tricks to help?
Are butter tarts a thing throughout Canada or just particular regions?
Would love to try one while I’m in Vancouver next month
Ontario, for sure, but they've been around so long you should be able to get them anywhere. If you're on the west coast, search out a nanaimo bar. ;)
@@cleementine was unable to find one while I was in Vancouver :(
But that just means I have another reason to come back to Canada ;)
A bit runny with raisins. But god no nuts.
Automatically going for brown sugar is an American thing. England, Australia and NZ all have recipes that traditionally started with white sugar. Even our cookies were with white sugar. Brown sugar is a lot more common now & ppls tastes have changed and i can only think thats the reason why its now a first choice
Why not add both white and dark brown sugar. to get the sweetness and caramel color.
Glen tart base ?
Any butter or pure lard pie crust that you like - ruclips.net/video/kzwSTJQK9-g/видео.html or ruclips.net/video/fOifSA_RhIc/видео.html
Is it possible that the original recipe is similar to mincemeat without the citrus rind?
Mincemeat pies and butter tarts taste totally different though.
That is my grandmas recipe, I am 83.