1944 Purity Butter Tarts Vs. 1970 Purity Butter Tart Recipe. In this age of celebrity cookbooks that never get 'updated'; we almost forget that from 1900 to the 1970's there were a lot of cookbooks that were updated every couple of years to reflect changes in cooking, ingredients, and lifestyles. Today we're looking at the same recipe, from the same cookbook; 25 years apart. This Canadian butter tart recipe, saw some changes over that time period... which one is best?Here are links to our pie dough recipes:Butter Pie Dough: https://youtu.be/x2Omzwg2ARQLard Pie Dough: https://youtu.be/fOifSA_RhIc1944 RecipeIngredients:2 eggs500 mL (2 cups) brown sugar, (packed)30 mL (2 Tbsp) vinegar5 mL (1 tsp) vanilla120g (½ cup) butter, melted1 1/3 cup currants, chopped raisins, dates, figs, or nutmeatsPastry for *12 tart shells Method:preheat oven to 230ºC (450ºF).Beat eggs, then beat in sugar vinegar, and vanilla.Stir in melted butter and fruit.Fill tart shells ½ to 1/3 full with mixture.Bake at 450ºF for 10 minutes then reduce temp to 180ºC (350ºF) and bake 10-15 minutes more.Or until crust is golden brown and filling is firm.*Notes:- We found that there was enough filling for 18 tarts.- Baking at 375ºF for 15-18 minutes produced better results.1970 RecipeIngredients:125 mL (½ cup) raisins60g (1/4 cup) butter or margarine125 mL (½ cup) packed brown sugar250 mL (1 cup) corn syrup2 eggs1 mL (¼ tsp) salt5 mL (1 tsp) vanillaPastry for *12 tart shells Method:Preheat oven to 180ºC (350ºF)Cover raisins with boiling water, allow to sit until they plump and then drain.Beat together butter and brown sugar.Beat in eggs, corn syrup, salt and vanilla.Divide raisins between tart shells, and then fill ⅔ full with butter mixture.Bake for 15-18 minutes, until crust is golden brown and filling is firm.*Notes:- We found that there was enough filling for 15 tarts.Le Gourmet TV Is Now - Glen & Friends Cooking!#LeGourmetTV #GlenAndFriendsCooking #ButterTarts
