PopTart vs butter Tart.

[Goldielocks]

Agreed about the corn syrup..(I have never used it). the only thing is that you need the right balance of eggs or else it comes out too runny for LARGE butter tarts.

[DeepEllumStache]

Stroopwafel.

A local place here makes stroopwafel ice cream.  It is everything that you dream it could be.

We will be in Richmond in June, what is the name of is this magical place???

[deborah]

Homemade pop tarts vs homemade butter tarts (see picture)

Used the same dough for both - see George's Butter Tarts - https://web.archive.org/web/20121110140939/http://www.canada.com/topics/lifestyle/food/story.html?id=be2adf75-3134-4a2d-97b2-280c9155d9c2 but I used wholemeal flour because I make everything these days with wholemeal flour - no white at all. After making the butter tarts, I had a lot of dough left, so I cut it into 3" x 4" rectangles and filled it with a spoon of greengage jam (my favourite, homemade, from my fruit), and a separate one with a teaspoon of sugar, cinnamon and a teaspoon of butter (to make a cinnamon toast type pop tart) and then cooked them in the sandwich press.

The greengage jam pop tart was the winner. Not by much.

[pbkmaine]

Better than the butter tarts?

[deborah]

Yes. Remember greengage jam is the best jam in the world.

As I said, they are all really good!

[ElleFiji]

Deborah, you are a hero. I like jam tarts, despite tending to dislike pastry (I eat butter tarts with a spoon). And next time I make pastry, I am making portrays for all my people.

Actually.... if you precooked the filling, you could make butter tart pop tarts.

[pbkmaine]

Actually.... if you precooked the filling, you could make butter tart pop tarts.

Best of both worlds!

[deborah]

Actually.... if you precooked the filling, you could make butter tart pop tarts.

But why? The filling of a butter tart is better because it has that lucious crunchy layer on top. This comes because the butter tart is baked, and the filling is not pre-cooked.

Let's face it Homemade pop tarts (from butter tart pastry) with your favourite filling 10, butter tarts 9.8, homemade pop tarts with butter tart filling (probably) 8.

[cloudsail]

I make my butter tarts with rum-soaked raisins. Does that change things for some of you?

[deborah]

Allergy to alcohol.

[elaine amj]

Loving the dedication on this thread to this earth-shattering question!!


Sent from my iPhone using Tapatalk

[deborah]

SO prefers home made butter tarts to home made pop tarts - even those made with his very favourite jam. However, he has also tasted commercial pop tarts, and he says both are infinitely superior to commercial pop tarts.

[Mmm_Donuts]

I make my butter tarts with rum-soaked raisins. Does that change things for some of you?

Sorry but no. But FWIW I had to think about it for a minute.

For some reason I can imagine liking a plain butter tart with rum raisin ice cream on top instead of vanilla though. Apparently that's as much of a compromise I can make with raisins. I'm a buttertart and cookie anti-raisin and -nut purist, but rum raisin ice cream is somewhat tolerable.

Loving the dedication on this thread to this earth-shattering question!!

I agree! And Deborah that is very impressive spread of deliciousness there!

[RetiredAt63]

I make my butter tarts with rum-soaked raisins. Does that change things for some of you?

Hmmm, rum-soaked currants?  You can tell I prefer currants, eh?  Because they are tiny and firm (not huge and soft and bland lie regular raises).  Deborah, can we try that next?

[RetiredAt63]

Homemade pop tarts vs homemade butter tarts (see picture)

Used the same dough for both - see George's Butter Tarts - https://web.archive.org/web/20121110140939/http://www.canada.com/topics/lifestyle/food/story.html?id=be2adf75-3134-4a2d-97b2-280c9155d9c2 but I used wholemeal flour because I make everything these days with wholemeal flour - no white at all. After making the butter tarts, I had a lot of dough left, so I cut it into 3" x 4" rectangles and filled it with a spoon of greengage jam (my favourite, homemade, from my fruit), and a separate one with a teaspoon of sugar, cinnamon and a teaspoon of butter (to make a cinnamon toast type pop tart) and then cooked them in the sandwich press.

The greengage jam pop tart was the winner. Not by much.

Deb, I know you were careful with how much filling you put into each tart, and that they rose and fell, but those look a little lower (less filling) than the ones I make.  Is your oven running hot?  Or is your muffin tin really dark so it absorbs a lot of heat?  Next time you could try a bit more filling (you said you did 1/2, try 2/3) and a lower oven.  And maybe those rum-soaked currants?  ;-)

[RetiredAt63]

R63, can I please have your grandma's recipe before I do groceries tomorrow? Otherwise I'm going to try the squares.

I only saw this now but will PM it to you.
Do you want her pastry recipe too?

[G-dog]

R63, can I please have your grandma's recipe before I do groceries tomorrow? Otherwise I'm going to try the squares.

I only saw this now but will PM it to you.
Do you want her pastry recipe too?

You are bringing enough to CMC for everybody (with a copy of the recipe)?

[ElleFiji]

R63, can I please have your grandma's recipe before I do groceries tomorrow? Otherwise I'm going to try the squares.

I only saw this now but will PM it to you.
Do you want her pastry recipe too?

You are bringing enough to CMC for everybody (with a copy of the recipe)?

Thanks R63!
G dog.... the outside food restrictions will cramp our style. I assume prosp is mastering butter tarts so he can cater the pre party

[G-dog]

R63, can I please have your grandma's recipe before I do groceries tomorrow? Otherwise I'm going to try the squares.

I only saw this now but will PM it to you.
Do you want her pastry recipe too?

You are bringing enough to CMC for everybody (with a copy of the recipe)?

Thanks R63!
G dog.... the outside food restrictions will cramp our style. I assume prosp is mastering butter tarts so he can cater the pre party

I forgot about that - we meet just outside camp!
I am crossing the border - I've been checking the rules about what (and how much) can come across with me into CA.

[Le Poisson]

R63, can I please have your grandma's recipe before I do groceries tomorrow? Otherwise I'm going to try the squares.

I only saw this now but will PM it to you.
Do you want her pastry recipe too?

You are bringing enough to CMC for everybody (with a copy of the recipe)?

Thanks R63!
G dog.... the outside food restrictions will cramp our style. I assume prosp is mastering butter tarts so he can cater the pre party

Forget that... the pre-party just turned into a bake-off. I'll supply ingredients and ice cream.

[GuitarStv]

Allergy to alcohol.

Me too.  It makes me dizzy and happy, and then sleepy.

[deborah]

Homemade pop tarts vs homemade butter tarts (see picture)

Used the same dough for both - see George's Butter Tarts - https://web.archive.org/web/20121110140939/http://www.canada.com/topics/lifestyle/food/story.html?id=be2adf75-3134-4a2d-97b2-280c9155d9c2 but I used wholemeal flour because I make everything these days with wholemeal flour - no white at all. After making the butter tarts, I had a lot of dough left, so I cut it into 3" x 4" rectangles and filled it with a spoon of greengage jam (my favourite, homemade, from my fruit), and a separate one with a teaspoon of sugar, cinnamon and a teaspoon of butter (to make a cinnamon toast type pop tart) and then cooked them in the sandwich press.

The greengage jam pop tart was the winner. Not by much.

Deb, I know you were careful with how much filling you put into each tart, and that they rose and fell, but those look a little lower (less filling) than the ones I make.  Is your oven running hot?  Or is your muffin tin really dark so it absorbs a lot of heat?  Next time you could try a bit more filling (you said you did 1/2, try 2/3) and a lower oven.  And maybe those rum-soaked currants?  ;-)

Yes, the oven was a bit hot, because the pastry I used called for a hot oven for the first 10 minutes. They rose at least an inch above the pan, and I was sure I would have an explosion. They are also not gooey inside, like you said they would be, so they lost moisture and consequently, the filling would have shrunk - which also indicates that the oven was a bit hotter than you expect for the recipe. The pastry was fine when I cooked it in the sandwich press for the pop tart experiment, so I could have had the oven lower since sandwich presses don't get to anything like oven temperature.

This is the first time I have made flaky pastry, and it turned out really nice. SO commented on how nice the pastry was as well. I think I may not have had an explosion because the oven was hot - the top would have formed a better crust before it rose. But it wouldn't have risen as much if the oven wasn't as hot.

[RetiredAt63]

Yes, the oven was a bit hot, because the pastry I used called for a hot oven for the first 10 minutes. They rose at least an inch above the pan, and I was sure I would have an explosion. They are also not gooey inside, like you said they would be, so they lost moisture and consequently, the filling would have shrunk - which also indicates that the oven was a bit hotter than you expect for the recipe. The pastry was fine when I cooked it in the sandwich press for the pop tart experiment, so I could have had the oven lower since sandwich presses don't get to anything like oven temperature.

This is the first time I have made flaky pastry, and it turned out really nice. SO commented on how nice the pastry was as well. I think I may not have had an explosion because the oven was hot - the top would have formed a better crust before it rose. But it wouldn't have risen as much if the oven wasn't as hot.
[/quote]

If the first time you make something it turns out well, you have won.  And the next batch will be better, because all recipes require fine-tuning for local conditions (pans, ovens, whatever).

[deborah]

The tarts have all gone. We are pigs! SO says he prefers the tarts without the currants. I prefer the ones with.

Tomorrow I will roll out the Portuguese custard tart dough and make them (they are supposed to be the best tarts in the world - I have my doubts - but the dough had surprising similarities to the butter tart dough recipe I used).

R63, could I have your pastry recipe?

[RetiredAt63]

The tarts have all gone. We are pigs! SO says he prefers the tarts without the currants. I prefer the ones with.

Tomorrow I will roll out the Portuguese custard tart dough and make them (they are supposed to be the best tarts in the world - I have my doubts - but the dough had surprising similarities to the butter tart dough recipe I used).

R63, could I have your pastry recipe?

Sure.

I like putting the currants in the bottom of the tarts instead of in the mix, because then you can do half with and half without - customized to family preferences.  ;-)

[pbkmaine]

The tarts have all gone. We are pigs! SO says he prefers the tarts without the currants. I prefer the ones with.

Tomorrow I will roll out the Portuguese custard tart dough and make them (they are supposed to be the best tarts in the world - I have my doubts - but the dough had surprising similarities to the butter tart dough recipe I used).

R63, could I have your pastry recipe?

Your SO, Deborah, is a good man.

[deborah]

The tarts have all gone. We are pigs! SO says he prefers the tarts without the currants. I prefer the ones with.

Tomorrow I will roll out the Portuguese custard tart dough and make them (they are supposed to be the best tarts in the world - I have my doubts - but the dough had surprising similarities to the butter tart dough recipe I used).

R63, could I have your pastry recipe?

Your SO, Deborah, is a good man.

He is. Even when his tastes differ from mine.

[TrMama]

Butter tarts freeze well, so you can get one out of the freezer any time, wait 5 minutes so it is slightly thawed, and enjoy.

Butter tarts can be frozen? Why did I never think of this? I feel like you've just given me dangerous knowledge.

[deborah]

Butter tarts freeze well, so you can get one out of the freezer any time, wait 5 minutes so it is slightly thawed, and enjoy.

Butter tarts can be frozen? Why did I never think of this? I feel like you've just given me dangerous knowledge.

I am surprised they ever last long enough to freeze.

[RetiredAt63]

Butter tarts freeze well, so you can get one out of the freezer any time, wait 5 minutes so it is slightly thawed, and enjoy.

Butter tarts can be frozen? Why did I never think of this? I feel like you've just given me dangerous knowledge.

I am surprised they ever last long enough to freeze.

Double batch, natch.

[RetiredAt63]

The tarts have all gone. We are pigs! SO says he prefers the tarts without the currants. I prefer the ones with.

Tomorrow I will roll out the Portuguese custard tart dough and make them (they are supposed to be the best tarts in the world - I have my doubts - but the dough had surprising similarities to the butter tart dough recipe I used).

R63, could I have your pastry recipe?

Sent.  I think this is hilarious, all my mother's (grandmother's) old recipes from the 50s and earlier.  Anyone want my Granny's yeast roll recipe?  ;-)

[deborah]

Yes please!

[Goldielocks]

Butter tarts freeze well, so you can get one out of the freezer any time, wait 5 minutes so it is slightly thawed, and enjoy.

Butter tarts can be frozen? Why did I never think of this? I feel like you've just given me dangerous knowledge.

I am surprised they ever last long enough to freeze.

Double batch, natch.

Bonus,  they don't freeze solid, just get very cold, so you can eat them straight from the freezer when your mom isn't looking.

[Le Poisson]

Butter tarts freeze well, so you can get one out of the freezer any time, wait 5 minutes so it is slightly thawed, and enjoy.

Butter tarts can be frozen? Why did I never think of this? I feel like you've just given me dangerous knowledge.

I am surprised they ever last long enough to freeze.

Double batch, natch.

Bonus,  they don't freeze solid, just get very cold, so you can eat them straight from the freezer when your mom isn't looking.

Hence the traditional Christmas exclamation - "What happened to all my baking?!?! You little pukes are going to pay for this!!! Fa-la-la-la."

[elaine amj]

Tomorrow I will roll out the Portuguese custard tart dough and make them (they are supposed to be the best tarts in the world - I have my doubts - but the dough had surprising similarities to the butter tart dough recipe I used).

They pretty much taste like Chinese egg tarts to me, just a little more scorched on top and with a more buttery crust.

[PoutineLover]

Tomorrow I will roll out the Portuguese custard tart dough and make them (they are supposed to be the best tarts in the world - I have my doubts - but the dough had surprising similarities to the butter tart dough recipe I used).

They pretty much taste like Chinese egg tarts to me, just a little more scorched on top and with a more buttery crust.

OMG Pasteis de nata are heaven. I love them so much. I made a pilgrimage to Belem, where they originated, and was blessed with the most delicious flaky buttery sweetness I have ever tasted in my life. Not even exaggerating.

[deborah]

The Portuguese tarts have been made (or at least 18 of them - the recipe says it makes 40, but I think it probably will make more) They don't taste like Chinese egg tarts. They are much nicer. I like Chinese egg tarts. They are going more quickly than the butter tarts went, but the butter tarts were bigger. I think I need to make more butter tart filling, and see which tastes better.

[RetiredAt63]

The Portuguese tarts have been made (or at least 18 of them - the recipe says it makes 40, but I think it probably will make more) They don't taste like Chinese egg tarts. They are much nicer. I like Chinese egg tarts. They are going more quickly than the butter tarts went, but the butter tarts were bigger. I think I need to make more butter tart filling, and see which tastes better.

What is the filling?  Could it go in a tart?

[Le Poisson]

We are nearly up to 100 posts here, and only the last 10 have veered off topic. How do we manage to stay on topic for 100 posts of butter tarts but head off into the weeds when discussing the merits of consumer spending?

To that end, is $1.50 each really a fair price for a tart? I'm looking at you Hy-Hope Farms.

[G-dog]

We are nearly up to 100 posts here, and only the last 10 have veered off topic. How do we manage to stay on topic for 100 posts of butter tarts but head off into the weeds when discussing the merits of consumer spending?

To that end, is $1.50 each really a fair price for a tart? I'm looking at you Hy-Hope Farms.

How big is the tart? Volume and / or mass...

[deborah]

We are nearly up to 100 posts here, and only the last 10 have veered off topic. How do we manage to stay on topic for 100 posts of butter tarts but head off into the weeds when discussing the merits of consumer spending?

1. This is a specialist topic, with a superior group of respondents.
2. This is a topic only those going to CMC are interested in.
3. Since the moderator of CMC wrote it, we are behaving ourselves, in case we are cast out.
4. You haven't read the "Australian Investing Thread" or any of our threads about the budget or about our elections or the Australian Gardening Thread. Each of these has stayed on topic for multiple pages.
5. The last 10 entries were more-or-less on topic.