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A Five Roses Flour cookbook has the earliest printed reference to “butter tarts” in Canadian food literature.<\/p>\nA Five Roses Flour cookbook has the earliest printed reference to “butter tarts” in Canadian food literature.<\/p>\n
The Lake of the Woods Milling Company released the first edition of the Five Roses Cookbook<\/em> in 1913 as a collection of around 600 recipes submitted by women across Canada via a contest the company held.<\/p>\n A later 1915 edition of this same book has an introduction that states it is an all-Canadian publication: \u201cThe recipes were supplied by Canadian housewives. The book was printed in a Canadian shop, and the paper, both inside and cover stock, was produced in a Canadian mill.\u2026 Already, nearly 950,000 copies are in daily use in Canadian kitchens \u2014 practically one copy for every second Canadian home.\u201d<\/p>\n Here is the Five Roses Cookbook<\/em> recipe.<\/p>\n <\/p>\n Butter Tarts\u00a0<\/strong><\/em><\/p>\n Ingredients:<\/em><\/p>\n Pastry:<\/p>\n 2\u00bd cup Five Roses\u00ae all-purpose flour<\/p>\n 1 tsp salt<\/p>\n 1 cup butter, cold<\/p>\n \u00bd cup water, cold<\/p>\n <\/p>\n Filling:<\/p>\n 2 eggs<\/p>\n 1 cup brown sugar<\/p>\n \u00bd tsp salt<\/p>\n 1 Tbsp cider vinegar<\/p>\n \u00bd cup maple syrup<\/p>\n 1\/3 cup butter, melted<\/p>\n \u00be cup walnuts, chopped<\/p>\n \u00bd cup currants<\/p>\n \u00bd cup raisins<\/p>\n <\/p>\n Preparation:<\/em><\/p>\n Pastry:<\/p>\n Combine the dry ingredients in a large mixing bowl. Add the butter and rub into the flour until mixture resembles coarse meal. Drizzle in enough water until the dough begins to hold together.<\/p>\n Turn the dough out onto a floured surface and shape into a disc (do not overwork the dough).<\/p>\n Wrap in plastic wrap and refrigerate for 30 minutes.<\/p>\n Roll out dough to 1\/8-inch thickness. Cut out three-inch rounds and line 12 muffin cups with dough. Chill.<\/p>\n Filling:<\/p>\n Whisk together eggs and brown sugar. Add the salt, vinegar, maple syrup and melted butter; combine well.<\/p>\n In small bowl mix together walnuts, currants and raisins.<\/p>\n Divide the walnut-fruit mixture between the tart shells.<\/p>\n Fill each tart with approximately \u00bc-cup filling.<\/p>\n Bake in a preheated 350 F (180 C) oven for 20-25 minutes or until set.<\/p>\n <\/p>\n SOURCE:\u00a0 CBC article on recipes in vintage cookbooks<\/a><\/p>\n By George<\/em> has declared July as “Butter Tart Month.”\u00a0Here is a menu of our delectable articles<\/a> on Canada’s iconic dessert.<\/p>\n