![]() ![]() However, there are much earlier versions of a recipe without the corn syrup. According to my research, the earliest written documentation of this recipe is from the 1920’s and includes currants, corn syrup, and vinegar, as our family recipe does. Grandpa Harold Hecht followed the same settlement pattern, and it was his mother, Annie Andersen (she remarried), with her industrious kitchen prowess and eagerness to prepare nouveau cuisine for her family at the turn of the twentieth century that I introduced, above, who received this recipe from her best friend’s mother. Grandma Maude was born is 1898 and traveled from Nebraska to Canada with her family when she was young. The original butter tart filling consisted of currants, brown sugar, egg and butter and is believed to have been created in the Ontario area in the mid-1800’s according to my Great Grandma. Anyway, the pastry is homemade, and that makes a tremendous difference to the quality of this little bite. She was 78, and still making my pastry! It was not hard to learn, but, does require desire. Who does that anymore? I even had my own mother making mine for me until a few years ago when I realized that was ridiculous. Honestly, I have never eaten another even close to the calibre of this tart recipe. These Canadian Butter Tarts are TO-DIE-FOR. Yup, this glass is sparkling clean, Valerie! “You don’t have to own crystal if your glass sparkles like it.” And of course, after the story was shared with me, I was destined to hold my glasses to the light when drying them and find myself doing so to this day. “One must always check the glass in the light to ensure it sparkles like crystal.” Those words I remember. It is a simple story of the importance of drying glasses with a clean dry tea towel. It is my mother’s memory shared with me so many times that I feel as if it is mine. The second memory has nothing to do with her butter tarts, either. (I might have been prodded by a kick in the seat of my pants.) She lived to be 96 and was still head of her household. The adults revered her, and once the peel separated from the apple in one long curly tendril, they all “ooohed” and “ahhed” in unison and prodded us to do the same. It must have taken seconds, but my boundless childhood energy was on overdrive, and I recall it as torture. One standing at attention to watch her peel an apple in one piece. She tolerated children, and even tried to spend some time with us, but her strict expectations and severe approach ensured we didn’t bother her very much. And this recipe comes from Grandpa Harold’s mother, my Great Grandma Hecht. Grandma Maude was famous in the Central Alberta countryside where she lived for her Canadian butter tarts. ![]() Here we go again, another “Nod to Maude”. I also knew my Great Grandmother, but no one had a copy of the original recipe sans corn syrup, though I was told the corn syrup was “just added” to the original recipe. Corn syrup prevents crystallization of sugar when making caramels or candy, and as this is a caramel-like filling, I imagine it also prevents sugar crystallization. The addition of corn syrup would add body, volume, and elasticity to the filling, I imagine. My Grandma Maude’s mother-in-law received the original recipe from her best friend’s mother after immigrating to Canada in the late 1800’s. It is at least 150 years old, if not more, though the original recipe may not have been known as Canadian butter tarts because it did not have corn syrup in it. Grandma Maude got it from her mother who got it from her mother. This is the best butter tart recipe you will ever make. ![]() Traditional Buttertart family heritage recipe from late 1800’s! Project 2017: Cooking in the Kitchen with….Schedule.Project 2017: Cooking in the Kitchen With… PARTICIPATE.Completed Project 2017 Posts: Cooking in the Kitchen With….Project 2017: Cooking in the Kitchen With….Project 2019: Valerie’s Personal Evolv Health Story. ![]()
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