Recently I had the pleasure of being interviewed by Meg Whitton, morning show host on 104.1 The Dock. The morning show was conducting their own butter tart contest to get listeners EXCITED about Ontario’s Best Butter Tart Festival taking place on June 14th, 2014 in Midland, ON. Meg was seeking a professional foodies (yours truly) opinion of what makes the BEST butter tart. My answer: Memories. When you bite into an iconic dessert such as the butter tart, and you are instantly brought back to when you were 5 years old; helping your Grandma roll pastry, or measuring corn syrup and raisins – you know you have bitten into something awesome.
In honour of the contest, here is my “Butter Tart” recipe. I find individual “tarts” too fussy, so I make a shortbread like crust, and cut them into squares once cooled (my Mom makes the best pastry, so I don’t even bother competing). I also add a bit of Canadian maple syrup, and drizzle the finished product with melted dark chocolate and a sprinkle of kosher salt (*inspired by an ice cream I ate about 20 years ago). If you are not a raisin fan, you can leave them out, or, add nuts instead. From my HAPPY, HEALTHY & VERY BUSY KITCHEN TO YOURS…ENJOY!
2 cups (500 mL) brown rice flour – I use Bob’s Red Mill (*you can use all purpose flour also)
½ cup (125 mL) cold cubed Gay Lea Salted Butter
¼ cup (60 mL) brown sugar
½ tsp (2 mL) pure vanilla extract
1 cup (250 mL) dark corn syrup
¼ cup (60 mL) Canadian Maple Syrup
2 tsp (10 mL) pure vanilla extract
½ cup (125 mL) brown sugar
2 eggs (* I use Burnbrae Farms, Free Run Omega 3’s )
2 tbsp (30 mL) brown rice flour
1 cup (250 mL) raisins – optional
2 oz (60 g) dark chocolate, melted
½ tsp (2 mL) kosher salt
Pre-heat oven to 350 F (180 C). Place all ingredients for base in bowl of a food processor fitted with a metal blade and pulse until mixture resembles a coarse meal (*or mix in a large bowl with a pastry cutter). Press mixture into the bottom of a parchment paper lined 9-inch (2.5 L) square baking pan. Place in center of pre-heated oven for 5 to 7 minutes until edges are slightly golden. Remove from oven and place on wire cooling rack while preparing filling.
Filling: Place all ingredients (except for raisins) in food processor and pulse until very well combined (*or whisk well in a large bowl with fork). Place raisins on top of baked crust. Pour filling on top of raisins and place in center of pre-heated oven for 20 minutes (*for a firmer filling bake for an additional 5 minutes). Remove from oven and cool completely. Cut into 16 bars/squares and drizzle evenly with chocolate and sprinkle evenly with salt. Refrigerate in an air tight container for up to 5 days, or freeze bars for up to 3 months in an air tight container. Makes 16 bars.
*Recipe written and developed by Charmaine Broughton. charmainebroughton.com™
Charmaine is a chef and recipe developer. She is a regular guest on Rogers Daytime York Region, and food writer for Running Room Magazine sharing her love and enthusiasm for all things food and cooking.
Charmaine is a proud ambassador of Niagara Falls Women’s Half Marathon a celebration of Women & Fitness, come join in the FUN June 7th, 2015. Hope to see many of you at the start line!
Join Charmaine on June 13th, 2015 in Midland, Ontario at Ontario’s Best Butter Tart Festival ~ she will be sitting on the judging panel along with NHL players, Food Network stars, and many more celebs. Tough job taste testing about 60 butter tarts in one day!
Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan. Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.
For more tasty recipes visit www.charmainebroughton.com
Twitter @runnercharb #RunCookSmile