Most Recent Recipes Below

350F for 30 minutes, makes 60 bar cookies. This is Mom’s recipe.

Ingredients:

1  1/4 cups butter or margarine, softened

3/4 cup sugar

1 tsp. grated lemon rind

1/4 tsp. ground cinnamon

1 egg

5 hard-cooked egg yolks, sieved

2 2/3 cups sifted all purpose flour

2  1/2 cups of raspberry Jam

1 cup ground unblanched almonds (about2/3 cup whole)

Beat the butter, sugar, lemon rind, cinnamon, egg, and sieved yolks in a medium size bowl until light and fluffy. Stir in flour and almonds until well blended. Cover, refrigerate 1 hour or until the dough is cold and firm enough to handle easily.

Press two-thirds of the dough in an even layer on bottom and up the sides of an ungreased 15 by 10 by 1-inch jellyroll pan. Spread jam evenly over the dough. Roll the remaining dough, a small portion at a time, with palms of hands on a floured surface into very thin strips, about 1/4 inch in diameter. Arrange the strips on the jam to form a diamond pattern.

Bake in the pre-heated moderate oven (350F) for 30 minutes or until the pastry is golden brown. Cool in pan on a wire rack. Cut into 2 by 1  1/4  inch rectangles to serve. NB: You can substitute pureed raspberries with sugar to sweeten for the jam.

PASTRY:

1 2/3 cups all purpose flour

3 Tbsp. white sugar

1/2 tsp. salt

Add: 3/4 cup butter and cut with a pastry cutter until the size of small peas.
Add: 1 egg. Mix in with a fork.

Refrigerate in a sealed plastic bag until-cool. Roll and cut into circles.

FILLING:

(enough for 12 tarts) Heat the oven to 375F.

In a medium bowl mix:

1/4 cup melted butter

1/2 cup brown sugar

1/3 to 1/2  cup of raisins

1/2  cup chopped nuts

Now add:

1 cup corn syrup

2 beaten eggs

1/4 tsp. salt

1 tsp. vanilla

Mix well. Put this mixture into tart shells (no more than 2/3 full). Cook for 15 to 18 minutes at 375F.

This is from Mom. Use pastry to make the tart shells (use German Paste Pastry) A little raspberry or apricot jam is first placed in bottom of uncooked tart shells.

Filling for top of tart:

4 oz. ground rice

4 oz. butter

4 oz sugar

2 eggs

a little vanilla or almond flavouring

Mix filling for top as for cake and place a spoonful (to cover jam) on top of jam in each tart shell. Bake at 375 degrees until golden brown and top part is cooked.

(400 F oven)

Mom has put this in as her favourite butter tart recipe.

Ingredients:

1  1/2 cup currants [rinsed and drained]

1  1/2 cup brown sugar

2 eggs slightly beaten

butter the size of an egg [melted]

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

3 small tablespoons vinegar

Crust:

Use the regular pie crust for the tart shells. Fill before baking the pastry. You can also use the small frozen ones from the store.

Filling:

Mix all of the ingredients together. Fill the unbaked shells, but not too full. Bake at 400F for about 10 minutes.

This is Rosemary’s favourite butter tart of all time. Yes, it is!