Thursday, October 10, 2013

Butter Tarts in Phyllo

Canada doesn't have a national dish - yet - but whenever the topic arises, the Butter Tart is always among the top contenders for the title. What constitutes the perfect butter tart is a contentious issue and there are probably as many opinions about this as there are Canadians! Personally, I prefer a crisp and flaky all-butter crust and a slightly runny filling made without raisins, pecans or worse, chocolate(!!!).
In A Taste of Canada: A Culinary Journey, by Rose Murray, the author puts her own spin on it and offers a recipe for the pastry challenged that uses store-bought phyllo. 6 sheets are buttered, layered, cut into squares and used to line a standard muffin tin. The filling takes just minutes to whisk together. Since the phyllo pastry took these into the realm of very non-traditional, I included the pecans.
They turned out much prettier than a traditional tart, almost like little flowers, and they were quite delicious. The pastry was crisp and buttery and the sweetness of the filling was tempered by the pecans. Including baking time, these took only 30 minutes to make.
But above all, the filling was the perfect consistency....

If you would like to give them a try, the recipe for Butter Tarts in Phyllo can be found here.

I'm sharing this post with cook-your-books, hosted by Joyce of Kitchen Flavours.

10 comments:

  1. Hi Zosia,
    This not only looks delicious, they look very pretty! Perfect to serve at a gathering. Love the changes you've made, and love the pecans.
    Thank you for sharing with CYB! Have a great weekend!

    ReplyDelete
    Replies
    1. Thank you, Joyce. The phyllo stays crisp for quite a while so they are perfect for a gathering.

      Delete
  2. Lovely to look at and delicious - my two favorite combinations!

    ReplyDelete
    Replies
    1. Thank you, Pam, and thank you for stopping by.

      Delete
  3. Replies
    1. Thank you, Chaya. They're pretty tasty too.

      Delete
  4. OMG - I've never heard of a butter tart, but I definitely want one. I love that you used phyllo pastry (I love its lightness and crispiness), and the pecans would definitely win me over.

    ReplyDelete
    Replies
    1. The origin of the recipe dates back to the 1600's when pecans weren't readily available in New France/Quebec so they're not traditional but they were very good in the tarts.

      Delete
  5. What lovely idea and so easy to make and nice when having guests over and by sides I love pecans too...

    ReplyDelete
    Replies
    1. They were very easy to make Rosa, much easier than traditional. I hope you give them a try.

      Delete

Thank you for visiting. I'd love to hear from you.