Happy Fathers’ Day!
Years back, Jeff heard a song that talked about butter tarts, a traditional Canadian dessert, and asked me to make one. My early efforts using a recipe with maple syrup were overly runny. Along the way, at Jeff’s request, I swapped out the raisins for dried cranberries and started using Macadamias nuts. The combination is outrageously rich. Since Jeff complains that I rarely make butter tarts, I decided to treat him for Dads’ Day (because he is an amazing dad, a real natural).
Butter tarts are traditionally made as individual tarts, but I just use a premade piecrust. (Yes, it’s embarrassing, but I’ve never made a piecrust on my own.) I found a recipe on All Recipes that opts for brown sugar over the most commonly used corn syrup, which I just can’t fathom buying these days. Here’s my adapted version. The verdict: Not runny. “Different,” said Jeff. Based on the daily slice he had until it was gone, I’d say a success.
Jeff’s Butter Tart
1 (9-inch) unbaked piecrust
1 egg
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons distilled white vinegar
1/4 cup butter, melted
1/3 cup dried cranberries
2/3 cup unsalted Macadamia nuts
Preheat oven to 400F degrees.
In a large bowl, beat egg with an electric mixer at medium speed, then beat in brown sugar. Add the vinegar and vanilla extract and mix well at low speed. Then add melted butter. Mix at low speed until combined.
Sprinkle cranberries and nuts evenly over piecrust. Carefully pour butter mixture into the piecrust over the cranberries and nuts.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350F degrees and bake an additional 25 to 30 minutes, until set.
Carter’s Take: Not in the mood to bake, he just watched me make it and left the eating to Daddy.
