Butter Tarts that melt in your mouth. Is there anything better? There are as many recipes for Butter Tarts as there are bakers and pastry chefs making them. Essentially, these are the basic, core ingredients that will normally be common to all Butter Tart recipes: Brown sugar, eggs, butter (absolutely no substitutes), and usually some kind of syrup (e.g., maple, corn, or both). The ingredients may vary in different amounts from recipe to recipe and this will impact the flavor and texture of the filling. Continue reading Butter Tarts – A Quintessential Canadian Dessert→
There are so many things I like about summer in Prince Edward Island but one of my very favorite things is Glazed Strawberry Pie made with fresh, locally-grown Island berries. After I have had a couple of “feeds” of plain berries, sugar, and milk, I am ready for them in other recipes. One of those recipes always has to be fresh strawberry pie. Continue reading Glazed Strawberry Pie→
Rustic Rhubarb Pie Served with French Vanilla Ice Cream
The rhubarb is at its prime on PEI right now and, of course, I am busy making the usual repertoire of my favorite recipes while the rhubarb stalks are at their best. Used too early before they have some maturity and the stalks won’t have much flavour; left too long and they go woody and lose their flavour.
It’s always a spring-time boost when I start to see the rhubarb shoots poking their way through the ground and, within a short period of time, they grow into very large plants. We have two rhubarb crowns and, with leaves, they measure a little more than three feet tall with stalks that are about 20-22″ long. It doesn’t take many to make a rhubarb pie! For the pie below, I used 2 1/2 stalks. Continue reading Rustic Rhubarb Pie Recipe→
(Mostly) PEI and Maritime Food – Good Food for a Good Life!
