Pastry has never been my forte. My few attempts have been fantastic failures. That's why I like this particular recipe so much. Instead of the traditional tart form, the butter tart filling is baked on top of a shortbread crust in a 9x9 pan. The result is a delicious square. The edges are nice and chewy and caramelized and the middle stays gooey.
Today's attempt at the recipe involved a couple of improvisations. I don't own a pastry blender so, while trying to cut the butter into the flour for the crust with two butter knives, I saw my whisk out of the corner of my eye and thought it might be more efficient. Low and behold, it worked perfectly! I also realized I had no brown sugar in the house. This is sort of a crucial ingredient. Luckily I learned a substitution awhile ago...one cup of white sugar + one tablespoon of molasses = one cup of brown sugar.
|When in doubt, use a whisk|
|Molasses + sugar = success|
|Double batch - pecans and pecans & cranberries|
The squares turned out really well. I doubled the recipe but used two slightly different sized pans so the pecan and cranberry squares came out a bit softer than the plain pecan ones. The softer texture is what I prefer. My own fault for trying to cook dinner while they were in the oven : )
My fellow Canadians - are there any recipes that you consider to be truly Canadian? Everyone else - same question for you. Are there any recipes you really connect to your native land?