🔵 Laura Secord Butter Tart Recipe

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🔵 Laura Secord Butter Tart Recipe

Рет қаралды 38,669

5 жыл бұрын

In 1966 / 1967 The Laura Secord Chocolate Company published a Canadian cookbook that highlighted recipes from across Canada. Included is this classic Canadian Butter Tart Recipe.
Ingredients
125 mL (½ cup) raisins or currants
60 mL (¼ cup) soft butter
125 mL (½ cup) lightly packed brown sugar
250 mL (1 cup) corn syrup
2 slightly beaten eggs
5 mL (1 tsp) pure vanilla extract
5 mL (1 tsp) lemon juice
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Method:
Line 18 standard sized muffin cups with pastry.
Preheat oven to 190ºC (375ºF).
Pour boiling water over raisins or currants.
Let stand 5 minutes and drain.
Stir together butter and brown sugar.
Blend in corn syrup, eggs, vanilla and lemon juice
Stir in raisins or currants.
Fill pastry-lined muffin cups 2/3 full
Bake for 15 to 20 minutes or until pastry is golden.
**Original recipe says that it makes 15 tarts, we've found that 18 is closer to the mark. This is because... in 1966 when the book was published Canada used a measuring cup that was 15% smaller than we use today.
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Пікірлер: 96

@GlenAndFriendsCooking 5 жыл бұрын

Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^

@DustinLeone 5 жыл бұрын

Glen & Friends Cooking I want you to continue the butter tart series!! Please!

@Ottawa411 4 жыл бұрын

One of my fondest childhood memories is the family being taken out and getting some Laura Secord Ice Cream.

@Pattie281 5 ай бұрын

Best recipe ever. I have that book too. It was printed in 1967 for Canada’s centennial. The perogie recipe is the best from that book too.

@robertastewart2083 7 ай бұрын

Coming to Canada in 1968 the Laura Secord cookbook was the first Canadian cookbook I owned . So for me the butter tart recipe in this book is the first and only recipe I have used . Since butter tarts are so sweet and rich I generally halve the recipe and bake them in jam tart tins.

@gregwormald8400 5 жыл бұрын

Grandma's (I'm 71.) tart tins were individual fluted tins and were very common back then. I still have half of the ones she left to mom--my sister has the others.

@TwoWholeWorms 5 жыл бұрын

Oh, mate, I would mildy maim for a set of those!

@robinhoward6873 4 жыл бұрын

My sister and brother shared my moms fluted tins when she passed. The butter tarts are always a favorite at family reunions and Christmas.

@carolmckerracher9186 5 жыл бұрын

I have the same cookbook ! And I am related to Laura’s husband, James Secord !

@Nancy3116 5 жыл бұрын

This series is EVERYTHING!!!

@darnstewart Жыл бұрын

We don't have butter tarts in the UK but we would probably soak the raisins/currants in tea instead of water.

@janicev.9671 4 жыл бұрын

Just came across this butter tart series and I have a recommendation for you. Our family butter tart recipe comes from the Best of Bridge series. Most Calgarians and Albertans have the original 5 books these Calgarians put out back in the eighties. The butter tart recipe is different in that you cook the filling on the stove first which helps plumping the needed raisins. Love the channel.

@amosfraser 4 жыл бұрын

I think I inherited the Laura Secord cookbook from my Mom as well as from my grandmother. My grandmother’s copy is full of her personal notations about what date she first tried each recipe on, and her/her guests’ reactions to each.

@Sarah-uc7rg 2 жыл бұрын

So many buttertart videos!! Which are your favourite? I'm trying to decide on which recipe to follow for Canada Day...

@mikeehrmantraut4695 5 жыл бұрын

I keep watching these videos and i can't get enough, thank you Matty Matheson and KZfaq for putting this channel in my feed

@RossOriginals 9 ай бұрын

Since you mentioned it, the reason high fructose corn syrup is a big health scare is partly because fructose can only be processed by the liver, so eating a lot of fructose can be bad for your liver and lead to fatty liver and visceral fat (fat around the organs) as well as potentially a higher risk of diabetes. The thing is, it's not just corn syrup, it's any fructose, which includes half of all the sugar in anything sweetened with cane or beet sugar (sucrose is part glucose and part fructose) and any fruit-based sugar alternatives (because most fruit sugar is fructose).

@karenricci3712 4 жыл бұрын

Chef Michael Smith's, brown butter, butter tarts have been the best so far that I've ever made..

@dmiller5765 5 жыл бұрын

You inspired me to look in the cookbook my mom received as a wedding present, Culinary Arts Institute The Encyclopedic Cook Book, 1958 ed., with 973 pages! It's American, but I looked at a butter pecan tart recipe & saw it called for filling 15 tart shells. 15 must be a secret baking number.

@at_brunch3836 3 жыл бұрын

hmmm, very interesting, 15 you say/

@kevinolive 3 жыл бұрын

Absolutely the same thing here (from mom's wedding) my book is the 1950 ed. (I found it amazing that there were detailed instructions on building a root cellar). But yes, 15 tarts!!!

@kevinolive 3 жыл бұрын

I made the recipe from Culinary Arts Institute Encyclopedic Cookbook (they sure liked long titles-I usually call it mom’s big green cookbook). They were good but even with unsalted butter, it tasted a bit salty to me. It seems to me that older recipes use more salt than modern recipes. I compared that to the 11 year ago recipe from this channel and there is no salt in the filling other than what’s presumably in the butter. CAI used ½ c butter, 1 c br sugar, ½ tsp salt, 1 egg and ½ c pecans. There was no mention of melting the butter so the filling was like a loose cookie dough.

@cybersean3000 2 жыл бұрын

My cast iron gem pan has 11. It may be the Nigel Tufnel gem pan.

@brianmurphy4702 Жыл бұрын

reminds me of an item a friend of ours used to make called tea time tassies that had pecans instead of currants or raisins... so tasty!

@whopkins6351 3 жыл бұрын

That recipe for 15 butter tarts jogged my memory of when some bakeries in the 60's, 70's sold a Bakers dozen donuts (13 donuts). :-)

@tinkerbellaMs 4 жыл бұрын

I have a re-print of that cookbook. Worked at Laura Secord for 11 years. (I love the Chocolate chip recipe in it)

@sennest 5 жыл бұрын

Forge ahead my friend!!!

@cjude6189 5 жыл бұрын

As Canadian immigrant growing up in Quebec, I love these butter tart and tarte au sucre. They serves in high school cafeteria almost every day. These tarts with Pâté chinois are my go to back in the high school days.

@luminousmoon86 5 жыл бұрын

I've always been curious about this Canadian delicacy. It looks delicious. It seems the filling is extremely similar to the filling in our American Pecan Pie, just with raisins instead of nuts.

@mariannerobson933 3 жыл бұрын

This is the recipe I use when I use the 30 premade tart shells (no name from Loblaw) except I don't soak the raisins just putting them in the shell and covering them with the filling. I also used a depositor to fill them and can have a batch made and baked in a half hour. 375° for 12 to 15 minutes.

@margaretbedwell58 4 жыл бұрын

As a former Canadian, I will say that by far the butter tart is my favorite dessert...but with raisins. All of my family members used raisins. Mom didn't use a recipe, she "eyeballed it" but they always tasted the same. Thanks for sharing this recipe. Have a Blessed day.

@DrButcher1971 5 жыл бұрын

I do the same with raisins I use in my buttertarts (hot water soak). I add them directly to the shells and then pour the filling over them, this way I can control how many are in each shell. Adding them to the filling gives you the issue you faced filling the first couple, by the end you'll have more currants than filling because they sink. You'll then have to spoon them out to portion.

@abstract_jeff 2 жыл бұрын

I wish this wasn't the end of such a Canadian food series.

@jeanjoo1920 4 жыл бұрын

I laughed at your intro. My friend (american) is married to a Canadian, and their first big argument was about the outcome of the war of 1812. She feels the US won, and he says Canada did because they are not part of the US.

@mjrussell414 4 жыл бұрын

Jean Joo Well, we also went down to Washington and burnt down their first White House, so...

@SativaDuprai 5 жыл бұрын

*Counts 17 butter tarts on the counter* you rebel...

@George196207 2 жыл бұрын

Raisins toped with walnuts and maybe a spoon or so of rum.

@st333n 5 жыл бұрын

They look so good I could eat 15 of them

@jonahkschwartz 5 жыл бұрын

Love your channel. Great content!

@chrisbrown-tm7vm 5 жыл бұрын

I really enjoy your cooking Channel. Keep it up

@jessicalawrence3074 5 жыл бұрын

Glen! I couldn't go through *all* the comments to make sure this hasn't been answered yet, so hopefully, I'm not being terribly redundant... Muffin cups used to be made singly (were the same thing as tart tins) - the dozen stamped metal tin is a product of the industrial revolution. Obviously these muffin tins were around in the sixties, but who knows when this recipe was actually created. Also, even though the muffin tins were around, tart tins were more versatile and in a practical sense they were cheaper for someone who already owned them. Depending on who wrote this recipe and when, she probably had no idea 12 was a normal number for muffins. :) hope that's helpful

@johndonohoe3778 3 жыл бұрын

Laura Secord wasn’t at New Orleans luckily for her. And us Americans learned not to mess with Canadians. I’ve enjoyed your butter tart series. Since my Mother was Canadian and one of 11 siblings, I have fond memories of summer trips to Laval in Quebec. Butter tarts, berries, and bagged milk. The best milk in the world. Now if we can open the border I’ll visit my cousins who I miss dearly. Thanks Glen and Julie

@arnaudmenard5114 5 жыл бұрын

You should try to make a ritz pie. It taste uncannily like apples and pears!

@hecate235 3 жыл бұрын

South of the border here, you can find vintage muffin pans (Bake King, OvenEx, tinned steel, in a starburst or waffle pattern) for 12, 8, and 6 muffins. So if you mix and match the pans, you could also do 14 (8+6) or 16 (8+8) or 18 (12+6) or even 20 muffins (12+8). The possibilities are endless! lolol

@FrankBlissett 11 ай бұрын

The recipe was likely originally for large batches, but was scaled down to a 2 Egg version. At least that's my guess as to why is serves 15 and not 12 or 18. ... That, or it was a typo of intending 18 but writing 15.

@maasolli 4 жыл бұрын

i suppose, most cupcake-forms have 12, because you can divide it by 2, 3, 4 and 6. Perfect to share it equally^^

@hecate235 4 жыл бұрын

In the States, the old, vintage tinned steel muffin pans by OvenEx, Bake King and Ekco came in 6, 8, and 12. Very handy when you're adding fruits/nuts to your basic recipe. More volume means more muffins. Or if you're just making half a recipe.

@katherinetutschek4757 3 жыл бұрын

Haha we have the Laura Secord cookbook as well as the black one:P

@WowplayerMe 3 жыл бұрын

So what's the difference between currants & raisins?

@at_brunch3836 3 жыл бұрын

Currants come from a bush or wild. Raisins are dried grapes. Light or dark grapes.

@GlenAndFriendsCooking 3 жыл бұрын

'Currants' in the context of baking here in Canada / UK / Commonwealth countries almost always means dried Corinthian grapes, sometimes called Corinthian raisins or Zante raisins or Zante currants. But usually shortened to just Currants outside the USA. They are a type of raisin, with a different flavour and are very small. Not to be confused @at_brunch with Black Currants (Ribes nigrum L.) or Red Currants (Ribes rubrum) which are a berry from shrubs that are part of the Gooseberry family. You won't see Black or Red currants in the USA all that often since growing them commercially was banned in the early 1900s, and still is banned in many states to this day.

@WatchesTrainsAmdRockets 3 жыл бұрын

Sucros,e (table sugar, white sugar, brown sugar) is a combination of glucose and fructose. The fructose is converted to glucose by the digestive system.

@anthonypaul5315 5 жыл бұрын

Wait a minute Glenn, because here in the US we're all taught that we won the war of 1812 - and that our "flag was still there" is our reference securing victory and winning the final crucial battle

@erikstephens34 4 жыл бұрын

The war of 1812 was about the US invasion of British North America [upper and lower Canada at the time]. This invasion was (supposedly) in response to the British pressing US sailors into the royal navy in their war against Napoleonic France. However other scholars see it as the US simply trying to be opportunistic in taking territory from the British while they were occupied fighting Napoleon in Europe. Despite being outnumbered 5 to 1 British, Native and local Canadian militia held off US forces until 1815 when the war ended. The bombardment you speak of which forms much of the bases of the US national anthem happened in 1814 after the Napoleonic wars and was designed to simply send a message to the US that they should know their place and that a greater war is not in their best interest. All attempted incursions into the US by British forces were simply used to send a message and acquire land to trade in peace talks to bring the borders back to close to what the pre-1812 borders were.

@kenyattaclay7666 4 жыл бұрын

Yes, in the US we’re taught the we won that war but in fact we lost. The British had control of the capital and the US was forced to come to terms with the British. The only reason I believe that we’re taught this is because of the Battle of New Orleans but that actually happened after the war was over.

@bedetteb1111 3 жыл бұрын

Sorry bud, Canada won!

@l-bird 5 жыл бұрын

Keep trying :) Can't wait to see your ultimate favorite.

@kellybryson7754 4 жыл бұрын

Interesting, here in the US, I have NEVER heard of Laura Secord. I s'pose because she's a traitor, to us.

@mjrussell414 4 жыл бұрын

Kelly Bryson Well, we learn about her doing a Paul Revere-like move in our history classes. And there is a famous chocolate store bearing her name in every Canadian mall, so...

@stellaz2595 5 жыл бұрын

I don't know about this butter tart thing, but I'm wondering if this is what my step grandmother used to make and we called raisin tarts. Tarts aren't really a thing in the USA, but they should be! She also made raspberry tarts (yum).

@elainegoldman4222 3 жыл бұрын

I wonder about soaking the currents in brandy?

@xilei3070 4 жыл бұрын

Since y'all are maple syrup lovers ya'll should make some with maple syrup instead on corn syrup...

@justmutantjed 5 жыл бұрын

I bet those currants would be even better if you soaked them in a bit of whisky... 🤤

@Shawnne86 4 жыл бұрын

Whiskey* sorry, I have poor self restraint regarding grammar.

@justmutantjed 4 жыл бұрын

@@Shawnne86 And also apparently don't know that there are regional spellings of whisky depending on whose you're consuming.

@katherinetutschek4757 3 жыл бұрын

Ooo yes, or brandy or rum

@phoebegoff827 3 жыл бұрын

What about using Lyle's or Rogers golden syrup?

@mikalrobinson8678 3 жыл бұрын

Toss in pecans and you have pecan pie recipe with this recipe.

@nancycaffee6192 5 жыл бұрын

Maybe a typographical error 15 instead of 18. The original recipe might have been difficult to read.

@fishpickles1377 5 жыл бұрын

Currants definitely *are* raisins. Small seedless raisins, also known as Black Corinth(currant) Raisins

@StainFPS 5 жыл бұрын

I would let Corens raisin soaked in a bit of Rhum for like 12 to 24 hours. And I'll definitly not put corn syrup in it, just brown and white sugar only. And I would put a bit more butter in that !

@andrewamann8855 5 жыл бұрын

I'm suddenly wanting to listen to Len, and see if I can do anything to cheer up Marc...

@robinbadura2226 4 жыл бұрын

So I am not a baker of pie or tarts that much so not knowing the chemistry of these type of pies and tarts but what is the difference in a filling of a butter tart and the filling of a pecan pie other then the nuts and currents...they both have what seem to have the same components of ingredients....

@stanbark007 5 жыл бұрын

Oh, traitor tarts. j/k :0)

@chelsey8737 4 жыл бұрын

What do currents taste like? I've never even seen them in stores

@GlenAndFriendsCooking 4 жыл бұрын

They are a specific type of raisin - 'Corinthian Raisins'... so they pretty much taste like little raisins.

@laverndowsley8850 3 жыл бұрын

so, you've tried a few recipes, which one is your favorite?

@cherylchristian5673 2 жыл бұрын

In your previous butter tart recipes, some of the recipes had leftover filling, so maybe that could have been in the additional three tarts.

@MrKodyJ 3 жыл бұрын

Realizing I'm late to this one, I must ask. What is a Perfect Butter Tart recipe? The Basic ingredients are so simple if you were to add nothing else, is that the Perfect Tart?

@lotrojoe 4 жыл бұрын

I love currants but you can’t get them easily in the US

@chelsey8737 4 жыл бұрын

Yeah I've never seen them in a store

@brissygirl4997 5 жыл бұрын

Hi Glen if you're interested in more historical cooking specifically from 17th, 18th and early 19th century check out Townsends. They have a youtube channel and also sell recipe books that were originally printed in those time periods from people like Hannah Glasse, Amelia Simmons, John Townsend etc. They have books on brewing beer and coffee from the period as well which might be useful for your beer making channel. Good luck on your quest to find your perfect butter tart!

@jacksimpson8972 5 жыл бұрын

CHESS PIE

@TwoWholeWorms 5 жыл бұрын

Wait. Bacon butter tart. :o BRB, cooking!

@ajl8198 4 жыл бұрын

I agree No one sugar type is evil everything in moderation !

@TheDiosdebaca 3 жыл бұрын

"Just sayin'" intensifies!

@VirmanaMarketing 5 жыл бұрын

Glen’s convos with Jules are so lovely. They make a great couple!

@josephgottlich1673 5 жыл бұрын

I recently saw this recipe for butter tarts. It's very similar to the one done in 2009, but with more butter. www.geniuskitchen.com/recipe/real-canadian-butter-tarts-129791 What are your thoughts?

@calumsanderson6741 5 жыл бұрын

Consuming too much of any food, no matter how healthy or unhealthy, is bad for you. Nobody thinks that.

@coloringanddoodling9751 2 жыл бұрын

Fructose has to be processed in the liver and causes fatty liver.

@jacksimpson8972 5 жыл бұрын

traitor's tarts

@jacksimpson8972 5 жыл бұрын

but u Canadians are cool and looks good have you looked at chess pie its the American Southern version

@arnaudmenard5114 5 жыл бұрын

I had an apple pie that was fruit free. It had ritz in it! And I liked it!

@taradaycatalortaraifyourno8482 5 жыл бұрын

Our bodies handle sugar different (white, brown sugar, powdered sugar, honey etc) different then HFC. And not a good way.

@Shawnne86 4 жыл бұрын

I love this channel, I love the recipes, and I adore Glen. I can tolerate Jules 90% of the time, but I just don't enjoy watching someone so uncomfortable with themselves, and unsure when on camera. I wish she'd just stop caring what ppl think. It's painfully clear to me, that she isn't an on camera person. I know my opinion isn't shared with many others.. I don't care. I think the show would be better without her nervous energy. If she offered insight, I'd get it... But she doesn't. I guess the breaking point, was when she cut the tart, and SLID THE KNIFE EDGE ACROSS THE CUTTING BOARD... Those are beautiful knives... I would've freaked out had anyone used my tools that way. Sorry, not sorry.

@bedetteb1111 3 жыл бұрын

Are you serious? Find something better to do than insulting someone. She, no doubt, has more class than you