Apple Walnut Canadian Butter Tarts - How to Make Butter Tarts - Food Wishes
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- Опубліковано 14 лис 2022
- After Poutine, Canadian butter tarts are Canada's second greatest culinary invention. This is an apple-infused twist on traditional Canadian butter tarts, which are usually filled with walnuts and raisins. Enjoy!
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"You know, most people don't know the difference between apple cider and apple juice, but I do. Now here's a little trick to help you remember. If it's clear and yella', you've got juice there, fella. If it's tangy and brown, you're in cider town..." - Ned Flanders
I recited this quote while watching this too ✌️
I live in apple state, which is the beautiful state of Washington.
0:20 chef john pronounces "Toronto" like a local would, this man never cease to amaze
But syrup becomes SURP.
I'm not sure I agree... I feel like I heard too many syllables. I feel like he said T'rontuh, rather than tronno (or trawna)... Still, it felt more like a southern Ontario pronunciation than an American trying to say it... He does OK with an anglophone Montreal, too.
@@RichardBetel tranh One syllable. Also Suskatoon is a bit... Sus...
He’s pretty close. Churonto has one T too many for the official pronunciation of Churonno but it’s closer than most.
he's from rochester isnt he? he should know! #centreoftheuniverse
Thanks from Canada! I'll never forget my grandmother's butter tarts. She always made a set without raisins just for me. I'll have to try this recipe this winter. :)
Me, too! Hate raisins! She used coconut in my batch. Really good! (She also made a separate batch of cinnamon buns without raisins just for me 😁).
@@leslie-annepepin8927
What kind of heathen puts raisins in cinnamon buns!?
@@notahotshot Canadians.
I'm the same, I don't like raisins in my butter tarts, although I do love raisins. A Canadian🇨🇦😊
My great grand made ginger snaps for me.
Canadian, here☺🍁 Butter tarts are pecan pie's saucier little cousin. You can also make the filling with some real maple syrup in it and no reasonable Canuck would send you to the penalty box for that.
I like my butter tarts with raisins (although I respect the "no raisins or other chunkies" purists, and will make some sans raisins for any friends or family who request them that way). I ensure to make mine with sultana raisins that have first been simmered in some water and drained, to plump them up. I make my filling so it's somewhere between runny and firm (the goal is for it to ooze out in a controlled way, but not gush out once bitten into). I like my tarts to be a bit on the tall side (so the pastry rounds are cut to about 4.5" in diameter, then placed and smoothed in the muffin tin using a cloverleaf gathering/folding/smoothing technique that leaves rippled edges on the final product). I also make my pastry with a fat mixture that is 1/2 shortening (for the higher melting point) and 1/2 ghee melted together and re-solidified (clarified butter where the butter has first been cooked to the brown butter stage before clarifying. I also put the browned milk solids into the filling, for more flavour). They're best eaten slightly warm, not fully cooled after baking. A good butter tart doesn't go uneaten for long!
A tip I picked up from Anna Olson on her butter tart video ( ua-cam.com/video/LbpCgpPIewo/v-deo.html ): roll and wrap up your pastry dough into logs enough to cut out 6 rounds for tarts. Cut the logs into six equal pieces when you take them out of the fridge and roll them out one at a time and cut out the rounds, leaving less scrap to fold back together to be rolled out again. It also helps to keep pastry cold by rolling and cutting them out in smaller batches before popping the shaped tart shells back into the fridge. ua-cam.com/video/LbpCgpPIewo/v-deo.html
Another Canuk here. I whole heartedly agree! Walnuts and Maple Syrup for the win!
I live in Saskatoon, SK Canada and every time I went to my grandmas house I could always count on there being a bin with butter tarts
YXE is 40% of these comments
As a Canadian from Saskatoon I am firmly in the raison camp but I will give these a try. Your presentation would have looked even more Canadian with a square of Nanaimo bar between each tart. Two of the best dessert ever invented!
Not Asquith?
@@stocktonnash He He most of his viewers don’t even know where Saskatoon is.
As a fellow Saskatoonian, we may disagree on raisins but apparantly we can agree on if they’re better warm 😂
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@@Cheezdealer Not Saskatooner? oh, ok.
most of my cooking knowledge i learned on this channel almost 10 years ago. recently i suggested your videos to someone who doesn't know how to cook because i admire how you give helpful beginner-level tips as you go that can be applied to many dishes. i love that that hasn't changed over the years
Oh boy Chef John... You just opened a can of worms. Canadians have some pretty strong opinions about what belongs in a butter tart!
If I was given one of these I’m sure I’d love it, but as a Canadian and butter tart purist, nothing beats plain ol’ tarts. No raisins, no nuts, nothing but crumbly, buttery crust and sweet, buttery filling 😋
Edit: and of course now that I finish the video, you call us saskatoonians out for enjoying them warm!! 😜
"Traditional Canadian butter tart platter, which represents the ice upon which all Canadians are born." 🤣 I love that Chef John took the time to learn so much about us before this video! And a Gordie Howe reference as well, ah, nothing makes a Canadian smile wider than an American acknowledging us (note fellow Canadians: that was a joke). Yes, butter tarts are extremely popular here for good reason (I put pecans in mine, though - is that some kind of sacrilege? - and fully believe raisins are for psychopaths only) - they are DELICIOUS. Super interested in that pie dough recipe, too, it sounds intriguing.
or the hockey announcer that used to say "Dennis Savard...racing over the line...he shoots one...S C O R R R R R R E !!!
Pecan butter tarts are easily the best version.
Chef forgot about the Canadian tradition of wrapping the newborn immediately in a flannel shirt 👕 🤣🏒
@@MisfitsFiendClub138 While on Mooseback, On the Ice, while chugging a two-four, in the snow, on a lake ice-fishing enjoying free health care? Yup, me too!
@@MisfitsFiendClub138 Let's make that a red flannel shirt, eh?
Butter tarts were brought over from the British families that immigrated in the 1920's. I still have my grandmothers' recipes for them amongst some fantastic others. They are extremely popular in the Maritimes as well.
I haven't had these in 40+ years but this brings back great memories of being a kid with a great mom who loved to bake! I'm going to make some of these for the holidays.
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These look AMAZING. I'm a sucker for butter tarts. Especially raisin!
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Hello from Toronto, love Chef John and this recipe looks divine! I've got homegrown apples to juice and will definitely try this . Butter tart festivals are another part of Canadian lore. Thanks for the shout out!
The best festival is in Midland Ontario in June.
This Canadian has been making butter tarts every year for the past 30 years at Christmas. It's the same recipe my mother and grandmother both used. Our recipe uses vinegar though 🤷🏼♀️, and I changed to pecans rather than walnuts.
I’m originally from Saskatchewan, lived many years now in the States. My auntie who lives in Winnipeg makes the best butter tarts…with AND without raisins and/or nuts. I love them all the ways, but raisins/nuts vs. none is hotly debated, so adding apple…you’ve waded into a contentious and old theme there, chef! Bravo! These look great!
sK is the best place of everywhere you mentioned.
He added reduced apple cider, no apple in sight. 😉
I grew up with these and am in the runny filling group but yours look great too. Now, make Nanaimo bars. Another over the top in sweetness Canadian thing.
And Quebec maple sugar pie. So sweet it makes your teeth ache! I like runny, no raisins. If you don't bake, Rachels, made in Trenton, are pretty addictive.
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@@Claudia-up6hr Rachels Butter Tarts raise the bar on all other butter tarts! So, SO good. Thanks for the reminder, haven't had them in years. Might be time for a road trip... 🙂
@@laureenkarry2856 I'm stuck in a depressing nursing home in Kingston where the food is disgusting 😭so I'm ready for a road trip🏍anytime. If you're near here pick me up, would you? ⛽ & Tim Hortons 🥤☕ is on me 😂!
Hello from Saskatoon.
My dad was a big fan of Butter Tarts and Mincemeat Tarts warmed up with bit of vanilla ice cream.
I prefer room temperature.
The mid week video always comes out on Wednesday morning for me, in time to watch while having breakfast. My day doesn't seem quite right with out having watched it.
As a side, I am guessing the tarts would have a very similar flavour or texture profile as a pecan pie...
They do. It's not quite the same, but so close. They are so, so good
I'm Canadian so I would say this but I prefer butter tarts. I love pecan pie as well, but butter tarts are sth else.
If you take the pecan pie recipe off the bottle of Karo's dark corn syrup, you can substitute walnuts for pecans for a very nice Walnut Pie. I think this is a little like that, but without the half-pound of butter beaten into everything. 🙂
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I'm not sure; but walnuts do not taste at all like pecans. However, I would like to see these with pecans, without applesauce.
My Acadian mother always used raisins but she would boil them first so they were nice and plump and reduce all that down to a syrup before adding to the butter/brown sugar mixture. I love the ones with raisins because as far as I know, that’s the traditional recipe but I totally get that some people don’t like them with raisins in them so I always make both at Christmas time :-). All that said, Chef John?… I think those are some of the handsomest butter tarts I’ve ever seen :-)
Butter Tarts Eh! Interesting recipes with the Apple Syrup. I asked my wife if she’d like to give it a try. Hmmm I don’t think so was her answer. You see Chef John. She makes Butter Tarts every December (which are highly anticipated by family & other recipients) & has been doing so for 53 yrs. & her mom for 72 yrs & her grandma for 70 odd years. I’m sure you understand. It’s an honour thing. Pssst I’ll let you in on a secret. I know my wife tweaked the hand me down recipe to suit the tastes of our kids when they were youngsters. Don’t let her know that I Know. Currents, but no
Nuts . Greetings from 🇨🇦
My grandma always made butter tarts with pecans (our family is firmly in the no raisins camp!) I think pecans have a better taste and texture than walnuts so I'll have to try swapping those in! Thanks for sharing this favourite with people
I agree. I'm Australian, where pecans were not so much of a thing; but once I tried them I was surprised that people used walnuts so much. Walnuts seem to have a tang to them that I find unacceptible. Pecans are, as you say, texturally and tastewise, better.
@@ValeriePallaoro I used to be a pecan fanatic, until I tried baking a walnut and maple syrup pie with an oatmeal crust. Give it a try.
So glad you mentioned the chunks of fat… i figured this out years ago that where every chunk of fat is, flakiness will occur! I’ve used butter, shortening, and lard… I have to say the flakiest is lard… very interested in the Duck Fat info! xoxo (My favorite Canadians are a little bit flakey)
I made a couple big batches of butter tarts last spring.
Maple bourbon butter tarts.
Amazing.
Oh wow! As a Canadian who lives in Windsor, Ontario (where the Gordie Howe Bridge is kind of being built) I think your recipe is fantastic and a must-try...without maple syrup.
Thanks Chef John. As a Canadian I will not turn my nose up at any butter tart. Raisins or not, Walnut versus Pecans; I should try four different batches to judge. The addition of the concentrated apple juice was interesting. Kind of like your doughnuts. Thanks again as always.
I am of the old camp school. Gooey center with raisins. It can be argued that Nanaimo bars deserve a place right up there.
That apple syrup is my secret ingredient in every apple pie I make
YASSS
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I thought I baked or tasted everything out there but I didn't know these! Thank you Chef John for the new idea to try this holiday season.
After reading the title I imagined there would be little cubes of apples in the tart so I will be definitely trying that.
Nooooooooo, you can’t put little pieces of apple in a butter tart. What are you, some kind of an animal? A Canadian Butter tart is plain, raisins, or pecans. End of story! Sincerely, 🇨🇦🍁
That just rounded out my holiday baking list! Wow thank you Chef.
Canadian here. My grandma used to make Butter tarts with walnuts and no raisons. She also made Tomato Soup squares WITH raisons. I think the recipe used to be on the Campbells Tomato Soup cans. She also made mock apple pie that didn't have any apples initbut was made with Ritz Crackers and tasted very much like apple pie.
Oh yum!... my very favourite tart ever. Butter tarts. Used to be able to bake but can't any longer. I do miss my butter tarts.🥰 Of course, there's also the Canadian favourite bar/square (or at least mine)... the Nanaimo Bar. Oh yeah. 😘 And that delicious Canadian pie... Tourtière.
Another great recipe, informative, delicious and comforting. Thanks chef John! ❤
Made these yesterday as an "extra" dessert for turkey day. They ended up being the best thing on the dessert table. Thank you once again Chef John!
Reminds me of Lionel and his penchant for custard tarts! Would love to add a touch of Heath's bit 'o' brickle to the top to just add to that buttery goodness!
Might make these as Christmas gifts next week but I’ll be using pecans!
Merci from Montreal! I will definitely make these for Christmas!
My grandma lived in Quebec and our butter tarts were made with currents and to this day that’s the way I make mine .
Your take on butter tarts looks great and here in BC, I like to whip the filling and add raisins.
Chef John - These are fantastic. I made them yesterday. My dough uses butter and shortening but I kept the fat pieces larger like yours. WOW! The little crusts are crazy flaky and the apple reduction is superb. They were very exciting to prepare. Terrific with vanilla froyo. Incredible with morning coffee.
Love the recipes and the YT videos. Happy Holidays,😎
Those look delicious!! The crust looks good all by itself. 😋
I love Toronto, and I'd also love to see your take on our peameal (Canadian) bacon sandwiches or Italian veal sandwiches :D
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Definitely going to try these! My husband and I live in Buffalo, NY and we live extremely close to the Canadian border. We recently took a trip to Niagara on lake. A spot we really enjoy visiting. We saw some of these in a pastry shop and bought some to take back home. They were divine! Thanks for the recipe... looking forward to recreating that experience! :)
Glen And Friends has done quite a few Butter Tart recipes from old cookbooks (mainly from Canada, Glen is Canadian) and the one from 1939 did have heavy cream, nuts and raisins. After that it seems like the recipes in community cookbooks in Canada started using corn syrup.
Looks good Chef! TFS♡
Thank you Master Chef John for all your recipes and amazing teaching skills...you have inspired me to be a better cook for my family...you have been my go to every week for fantastic food
and fun! Cheers from your 100% biggest fan from your favourite city .... Toronto!!! 🇨🇦🍷🇨🇦
omg this looks fire, didn't know they were so easy to make, i will try this today
Those look positively delicious
😋Butter tarts and nanaimo bars and a christmas tree are how you know it is time for christmas at my place in Winnipeg.
You are singing the food song of my childhood. Christmas and butter tarts forever.
We make approximately 300 butter tarts every Christmas as part of our family tradition. The first one is always eaten hot because we can’t resist. I have never seen walnut, only pecan, raisin or plain. No worries, we give plenty out as gifts.
Our family take on butter tarts has always been walnuts, currents and fine coconut. Since they are so sweet, we’ve always bulked up on the crust so it is at least ½” over the top of the muffin tins rather than below. We use a butter crust using the fraisage method, ala Julia Child. I’ve taken to making the tiny tarts so more people can have one at larger gatherings. Best kept Canadian secret out there! Thanks for sharing!
As a Canadian, we love our butter tarts - so addicting - saw a recipe for the dough where the cold butter was shredded on a cheese grater - have never seen this apple syrup version, brilliant - yes to the nuts 🤪 - walnut or pecans both work great - thx Chef John 🍁
I made this(not this exact recipe) for my grandma right before she entered the hospital. Sadly she didn't leave it and it makes me feel bittersweet whenever I see mentions of butter tarts. I remember her saying how much she enjoyed them even though I felt like they didn't turn out the best.
🇨🇦 thank you for sharing this recipe!
Two of my favourite Canadian dishes- butter tarts and poutine.💕from 🇨🇦
Made these and whoa, so so good! I made them for a work party and used vegan butter and GF flour to make them accessible for as many as I could. I was NERVOUS, but it ended up beautifully. I’m excited to also try the gluten and butter filled version too. 😄 Advice: listen to directions. I filled the first batch up too much and the filling went above the pastry. I was able to remove them, but weren’t as pretty. I plan to make them again next week at thanksgiving. Thanks chef John!
Ooooooooh! Tartelettes au beurre! Thank you from Atlantic Canada Chef John!!! These are my favourites! Must try them with apple syrup! :) :)
As always Chef John, thanks for the video, and in this case the memories. I left Canada in the early 90’s. Interesting, I don’t remember Butter Tarts with Walnuts back when I was eating them in the 60’s and 70’s. Raisins were sometimes added, and yes divisive. Pecans were not common from what I remember at least not until I started traveling to Florida in the 80’s. Pecan pie is very similar and has probably muddied my memory as far as whether I ever saw them in Butter Tarts. My guess is that if Pecans have become more common, then it started when we Snowbirds starting bringing bags of them back from Georgia along with the bags of oranges we dragged from Florida.
I love the idea of making these with apple juice -- will definitely try this. But I prefer pecans to walnuts in my butter tarts. 🙂
As a Canadian I can vouch that you got the filling right, but its all about the raisin tarts my guy.
doubt about it being "all about the raisns" i do like them but i dont need them personally
Awesome with tart dry cranberries too! As always, enjoy!
Cranberries? *faints onto chesterfield*
@@Lucysmom26 lol! Get the salts Marie! Get back and give her some air. She'll be alright with the extra vitamin C from the CRANBERRIES! Lol! Jk. U ok?
@@nobleharvey9935 I had to lie down for a few hours but I think I'm OK now. No, no, hold on, I just thought of cranberries in butter tarts again and now I have to lie down for another hour! 🤣
@@Lucysmom26 🙀The horror! A huge NO to cranberries!!!
I would love to make those. The only thing I think thy are missing is better browning on the sides.
My grandmother was from Petrolia Ontario and we grew up calling these "barf tarts", apparently because someone said the filling mixture in the bowl resembled vomit. We always included pecans. We only ever used lard for the crust. Definitely my favorite tarts ever!
Thank you for acknowledging "Trono" which was exciting to hear. I make butter tarts about twice a month, but never have I tried your take on apple juice!! Will certainly give it a go!! High 5 Chef John !!
"that will happen roughly 100% of the time"--I have learned this the hard way, long before seeing this particular recipe!
Let’s go Chef John. Always cheering on every episode.
Oh my God I feel seen and heard. Thank you Chef John! Greetings from Canada and your Gordie Howe joke was 👏
A really great pastry. I've never heard of it and I've never eaten it. If I should bake that, then I will definitely roast and caramelize the walnuts, just like roasted almonds at the fair. This brings the maximum nutty taste and is wonderfully crunchy. A Turkish mocha goes well with it.
This recipe explains the origin of my mother's 'chess pie tarts' - she used raisins and walnuts, I substitute dried cranberries for raisins with a reduced orange juice. Very tasty holiday treat!
As a Canadian, love the references, hope to meet you one day and work on your annunciation of Saskatoon! Thanks Chef. Currants are good in these!
Raisins or walnuts.. I think it depends on how old the recipe is. Going back 30-40 years I would say that raisins were more popular (availability?). Lately I have seen that pecans have taken over as a popular mix. The consistency of a raisin filling is less runny it cooks better) while the larger pecans make the filling more runny. As I like the filling to ooze out when you bite into it, the pecans win out over raisins but the raisin mixed filling keeps longer in the tin.
And the raisins work better in mince-meat pies anyways.
As for popularity, I would think that _nanimo bars_ would be the 2nd favourite contender in a Canadian Christmas.
Good idea on the apple juice/cider reduction, bring the fruity flavour into the treat without needing raisins and keep the nuts!
Cheers,
My mum and grandmother always used currents, never raisins and never nuts. Thanks for sharing your version. Cheers from British Columbia!
Same, only used currants and I grew up in BC.
Thanks, Chef John! Your version is now on my Christmas baking list. Regards from a flakey and nutty Canadian currently looking at the start of ice forming on the lake outside my window :)
Im from Toronto! Although butter tarts are a gift to us from our Portuguese population, they are pretty darn good in our city not gonna lie.
Nice reference to Mr. Hockey, Gordie Howe. As always Chef, your videos illuminate and entertain!
My mom is from Minnesota and she called these tussys. Super good.
I love the tarts warmed with a scoop of vanilla ice cream on the side. Tea or coffee and you're all set.😋
You must also put Nanaimo bars as True Canadian. As a western Canadian I would put butter tarts and Nanaimo bars ahead of poutine
I would love to make this for thanksgiving as an alternative for those that don’t like pies!
Hail Chef John!!!! Sending love from Canada! Huge fan here, thanks for your awesome videos! I'm in the raisin camp on the debate LOL. Here in Toronto, there is a restaurant that fries their fries in duck fat! I like the addition of duck fat to your pastry.....makes sense, like using lard or shortening for the flakiness!
Ooooh, pastry dough is good, it we have a bakery by us that does them with shortbread crusts and it's pretty amazing, too.
My French Canadian mom has been making butter tarts for 50 years walnuts and raisins are a must.
Living in Michigan and when going to Canada during the '70s we use to bring these back from there each time we visited. .....And some Canadian lager also. 😄
Hi from Saskatoon! In my opinion, definitely no to raisins although my husband would disagree (and the battle goes on) . I will definitely try your recipe…it looks delicious!
You are right and your hubby is wrong. Bless his heart. YXE represent!
If you really want to mess with your husband, substitute chopped dates for the raisins!
I'm Canadian and love these, but never made them myself. I guess I know what I'm making this weekend!
As a Canadian who enjoys these every Christmas, I can confidently say raisins, not nuts. My recipe is from my mother who was born and raised near Vancouver who got it from her mother who was born and raised in Stewart, BC, so I am not sure where the "these are more of a Toronto thing" comes from. They are delicious and my second favourite Christmas time treat. What is the favourite? That's a Canadian secret. 😏
raisin and nuts, plus a solid filling and pastry baked dark !
Great video!
As a Canadian now living in the USA my learned from my mom how to make the traditional butter tarts with raisins and man are they good!!
We may have to try this new take on them!!! Yum!!! I have some frozen so it’s time to warm one up! 😂😂👍🏻👍🏻👍🏻👍🏻
Haven't even watched the video and these look delicious.
my amazing grandma was famous for her butter tarts (norwest of Torona) and people in the area had some sort of ESP that had them dropping in when she had baked some up
I was baking apple pie and butter tarts at the same time. The apple pie boiled over into the butter tarts, what an unexpected treat!
Id love to try them . Thumbs up
We add currants because the smaller size is better texturally. These look amazing.
Love your take on the traditional butter tart Chef John! As a Canadian living in Toronto, I personally feel that you should give pecan butter tarts a go next time; they are to die for and the pecans are exceptional in this dish! As always, thank you so much for putting together such a simple and easy to follow recipe!
So, didn’t havre apple juice, but added walnuts and a slice of ripe banana. Worked great!
All I need is a little bit chef John in my life
Canadian here. I was shocked to learn a few years ago that these basically don’t exist in the USA. I took a bunch of commercial ones along on a visit south and everyone was hooked.
I'm always surprised these aren't a thing in the States. You'd think they would be, as far as I'm aware the Americans love calorie bomb foods as much as we do.
If they're hooked based on the commercially made ones, they'd need to undo the top button of their pants were they to try them freshly baked from scratch! These can easily be the culprits behind about five of the extra pounds gained over the holidays.
yummy - perfect for cold winter evening here in Austin Texas! These look better than our perennial Pecan pies.