Butter Tarts, Sarah's way...

"Eat butter first, and eat it last, and live till a hundred years be past." Old Dutch proverb

First and foremost, a hope you all had a lovely weekend! I did! My Dad and I got down to business up at the land on Friday and got about an acre of grass mowed. Gotta love that little John Deere! My Dad was hoping to till the vegetable garden, but the tiller broke down. We hope we can fix it! On Saturday Kev and I went to a double birthday celebration at a buffet restaurant. Yum! Gotta love a good buffet! Yesterday, we puttered around the apartment, did our chores and I made us a lovely brunch and dinner. Gotta love those lazy Sundays!!
Alright followers, I have something to admit. I'm not very proud of this, but I will share it with you. Until just over a month ago, I did not know that butter tarts were Canadian... Isn't that terrible? I'm a very patriotic Canadian and being a Chef, you'd think I'd know these things, eh?! Nope! While doing cooking demonstrations at the Cottage Life Spring Show in March, I found out. Then, a couple of weeks ago, Harry wanted me to style some for our food shoot (pictured here today). That was my first attempt making them, and they turned out pretty yummy! I've never really liked sweets. I've had a few butter tarts in  my day, but another thing I really don't like is cooked raisins. Hence, I've never really appreciated butter tarts. Well, that has changed! I suppose the fact that mine only had pecans in them helped. Even though, as I've learned recently, some people feel a nut of any sort does not even belong in a butter tart! Some feel that only raisins have the right to be invited! Who knew?! The great Canadian debate on butter tarts still rages on, and I had no idea one even existed. Shame on me! With only a mere handful of truly Canadian recipes out there, we should put our likes and dislikes aside and simply enjoy these scrumptious little tarts!
Now, being my first time making these tarts, I did some recipe research. I was looking for a method that was going to be quick and easy. Well, let's just say I had a couple of minor mix ups while making the tarts for Harry, but they turned out great (sometimes, mistakes in the kitchen turn out to be really good things!). Here's what I did...

Simple and Tasty Recipe:

Butter Tarts, Sarah's way...
(makes 18 to 24 pcs)

1 cup brown sugar
1 cup corn syrup
2 eggs, lightly beaten
1/2 cup butter
1 Tbsp balsamic vinegar
handful of whole pecans, lightly roasted
store bought pie pastry, or your own

.preheat the oven to 350 degrees
.in a pot on the stove add butter, brown sugar and corn syrup on medium low, stir until the sugar is melted
.turn off, allow to cool slightly
.whisk in eggs and vinegar
.pour the filling about 2/3 full in each pastry shell
.place in the oven for about 15 to 20 mins (a little less for a runny filling, a little more for a firmer filling)

Before you judge me too much, yes, I used store bought pastry. I know I can make good pastry, but for the shoot, I needed consistency. Also, I used fig balsamic vinegar for the colour, since I didn't have any vanilla. I saw that a lot of butter tart recipes call for vinegar anyways...? Last but not least, I might have mixed up the method for the filling, but they certainly turned out! If you like, try my recipe and let me know how it goes. I am not the best pastry Chef around, but I usually can make it work!
I have also attached a couple more of our photo shoot pictures, I hope you enjoy!

Photographer: Harry Gils, Prop Stylist: Dana Gils, Food Stylist: Sarah Visheau (me!)