O-MG, Teresa. Those look sooo mouthwateringly good.

Teresa, Good enough to make you an honorary Canadian.

I bet you sell out quickly.

Ann

I'm so glad this isn't about South Park's Terrence and Phillip.

Looking good Ms. T.! When does the farmer's market start?

They look wonderful. I've been hoping you'd start to post about the farmers market. I looked forward to your updates every week.

I hope you sell out of everything and have a great time tomorrow.

Lee

Those do look very delicious, and I even counted, there are 12. If it were me, by tomorrow there would only be 11. Maybe 10. (grin)

Good luck at the market tomorrow and this whole year!

Annie

Ummmm.....I eked out a couple extra, Annie, so I could taste test before I put them out for sale. I'd never sell something that I hadn't "tested" to be sure they were good, doncha know?

The market was supposed to start last Saturday, but the town had a Spring Fest and Gospel Sing instead. They advertised that the market started the first Saturday in May....but scheduled something else on the market green instead. Now that makes sense, right?

Teresa

Those look amazing. I bet they'll sell out quickly.

Have fun with your market days. I'm looking forward to your posts about it, too.

Sally

My grandmother made the best butter tarts ever.

Her (The) secret?

Brown sugar not corn syrup.

Interestingly enough I have found a supplier of proper butter tarts. She works in an eyeglass store as an optician and offered me one last Christmas.

One bite and I immediately commissioned her to make a couple of dozen. since then she has built a small, home based business as a sideline. She supplies individual orders, small delis and a couple of cafes.

So, go go on your butter tarts, they are more addicting than crack and just as popular as meth up here. And you can actually make money.

Her price, btw, is a dollar each, no volume discounts, no other wholesale price. A buck.

doesn't hurt that her pastry is to die for either.

Oh WOW do they looks good. You definitely qualify as an honorary Canadian! There is a lady that sells them at our farmers market and she sells out in the first 1/2 hour of the market. Hope they are a hit!

Next it will be Tourtiere which I bet would be a huge hit at the market!

Yes, Metaxa, I did use brown sugar and yes, $1 each - packaged 2 together for $2. They are a regular muffin tin cup size. I sold all but one package. Oh dear, leftover butter tarts, what to do, what to do? LOL

They are similar to our chess pie filling so I knew they would go over well here. I had a pretty good day, didn't sell out of everything, but we had pretty good traffic for a chilly, overcast day.

There was a new vendor, Schelly, who had cupcakes, tarts, cookies and quiche. I traded her a loaf of bread for a small caramelized onion, thyme and sundried tomato quiche. I'm having it for lunch and it's quite tasty. She wants to start a bakery downtown. The one that's there now is really awful IMO.

I saw lots of market friends today. Frank and Lois (woodworkers) are not in good health, poor dears. Suzanne was there with her daughter, Christine (the artist) and her German mom, Martha. They sell Suzanne's fresh eggs from her 100 or so chickens and a magic cloth that really does clean well. Christine sells her art and crafts. There were lots of beautiful plants and hanging baskets today - some at very good prices. Bill (woodworker) was his usual self. And I met Norman (farmer but now wheelchair bound) who was there to help his daughter sell strawberries.

Some of my regular customers came by and it was great to see them and catch up. All in all, a good day!

Teresa

Way to go Teresa! Thanks for the report, I'm always anxious to see how your day was. If we were closer, I would be a regular too.

jude

Sounds like a fun Farmer's Market. The little town in Arkansas my sister lives in has a very tiny one that sounds a bit like yours. Someone sells baked goods, My sister sells hand knitted wash clothes, and there's even a few veggies sold, I think. She has fun with it, but doesn't make any money.

Sally

Oh darn, Teresa, leftover butter tarts. What in the world will you do with them? (grin)

I'll bet as the weather gets nicer, you'll get a lot more business.

annie

I'm sorry the weather was bad for you and that you didn't sell out. But it sounds as though you had an interesting and pleasant day. It rained a lot of the day here so I'm sure it was slow for our market too,

I'll look forward to next week.

Lee

I love butter tarts! One of my favorite pastries. However, I tried one recipe with brown sugar, that was way too much brown sugar I think, and they were "crystally". I don't remember where I got that recipe. I have tried another, I think it was Ann's, that was perfect.
Good luck with your summer baking fun.
Sherry

This is the recipe I've settled on as my favourite. I know the texture you mean Sherry and agree it's not nice. It uses brown sugar instead of corn syrup but they aren't at all "crystally".

Thanks to Jasdip for posting this recipe sometime ago.

Jasdip's Mom's Butter Tarts :D

2 eggs, beaten
1 cup brown sugar
1 tsp vanilla
2 tsp cream or half and half
1/2 cup butter, melted
raisins

Make pastry and cut with a large biscuit cutter and put into muffin cups.

Put some raisins in each unbaked shell. Spoon mixture over top.

Bake at 425 degrees 10 minutes, reduce heat to 350 until
done, another 8-10 minutes.

I know what you mean too Sherry. Some butter tarts are sugary which I also do not like.

The recipe I use has both brown sugar and a little maple syrup.

Home Cookin Chapter: Recipes From Thibeault's Table

Butter Tarts
============
1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves

Optional - 1/2 cup currants or raisins
Water
. Blend together the butter and brown sugar. Beat the eggs lightly and
stir into the butter and brown sugar and add the corn syrup. (You can
substitute Corn syrup for all or part of the Maple syrup.), add
vanilla and raisins if using.

Fill tart shells about two thirds full. Bake at 375�F for 15 to 20
minutes or until pastry is golden.

The filling in these tarts is runny. Do not over bake or the filling
will firm up. Let tarts set in the tins for about 3 minutes. Remove
carefully and cool on racks. Makes about twenty 3 inch tarts.

This is my mom's recipe, which everyone loves. She makes the best light, flaky pastry too... which makes a big difference IMO... not too thin and not too thick.

She also only uses 1 egg in the filling because she says (and I agree) that using 2 eggs makes the filling too "set", too "gel-like". Using 1 egg makes the filling set a little bit but not too "runny". The filling doesn't taste so "dry" if u know what I mean.

The BEST PURE vanilla is also very important. Gives the buttertarts a really great flavor, and use 1 TABLESPOON of it.

Butter Tarts

1 egg
3/4 cup brown sugar
2 Tbsp melted butter
2 shakes of salt
1 Tbsp pure vanilla extract
4 Tbsp Carnation Evaporated Milk
1/3 cup dark corn syrup
Pecans, walnuts, or raisins

Mix all ingredients together, except for the nuts, with a fork. Do not use a whisk because you don't want to incorporate too much air in the filling.

Put nuts or raisins into prepared pastry shells and pour in mixture until 1/2 full.

Bake in 350F oven until pastry turns golden brown and filling bubbles (about 12-14 minutes, just keep an eye on it so filling doesn�t bubble over). Fills about 12-14 tarts. Recipe can easily be double or tripled. For best flavour, use a good quality PURE vanilla extract.

khandi - your recipe sounds good but I think I would like Canadian maple syrup (or Michigan's) rather than corn syrup. I make my own vanilla extract (it's easy if you are patient and a lot less expensive for the quantities I use). I agree about the 1 egg instead of 2. Had not figured out why some fillings get too gelatinous. Thanks for the tip.

For the easiest and best pie/tart dough, I use Martha's Pate Brisse and keep several discs in the freezer for whenever.

Theresa_nc - those tarts look lovely!

chase - I've made Jasdip's Mom's recipe and they are heavenly. Thanks for posting again.

Nancy

Here is a link that might be useful: Martha Stewart's Pate Brisse Pie Dough