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Butter Tarts To Die For Recipe - Yahoo Recipe Search
AllrecipesThis recipe uses currants, not raisins, and maple flavouring. The crust is the best, and easy to make. I make 20 dozen of these at Christmas because so many people request them.Food52I am an oncologist, and a few years back I had a man coming to the end of life, and instead of hospice he said "I have to go home to say thank you and good bye" to all those who taught him life. He was weak, and in no shape to travel, but made the trip. He mentioned an aunt and the browned butter peach tarts she made for him -"something my mother never did" . He shared this with a smile, and his gracious end in gratitude was unforgettable, and something i hope to emulate. I wrote the poem to remember him, and to remember the "other mothers" who spoiled us. The recipe depends on a Genius recipe:Paule Caillat's Brown Butter Tart Crust That was the bridge this amateur chef needed to get an authentic pastry. I applied the fundamental principle that "a tart should be tart" and added kiwi and blueberries to the peaches. I am quite certain these were not the tarts Auntie Maria made, but the combination works. The Other Mother’s Day Before I die too young to die* I must go back To the country of my birth And thank all those who taught me life And the first I’ll thank is Auntie Maria The aunt who made me tarts A thing my mother never did I could smell them cooking The peach and lemon And nutty browned butter I knew they were coming An hour or so before the first bite Early in the morning I saw the market basket Filled with peaches And a lemon And the honey jar was out There was a secret ingredient She added with her back turned Next a spoon of uncooked filling Just for me Her trademark, smiling scold: “Leave some for the tarts” Then all through the house And outside you knew Those tarts were coming People would drift by Just to say hello How long have you been here? They would ask me Asking me about mother And a few brave souls Would ask about dad As they ran out of questions. Even as a child a part of me Recognized their sinister plot - They were just pretending To care about me Stalling for a bite And so I cut my answers short For I wanted all the tarts But Auntie was generous And as they gathered She would explain to the neighbors That her father, my grandpa Carlos A man I only met through stories Had come back through me A spitting image “It skips a generation” They would say in response - Every year I heard The same antiphon: Spitting image It skips a generation As they bit into my tarts Much later, years later I understood this more When my aunt wrote out the family recipe And explained her father Carlos Would make the family tarts A recipe from his mother Passed along in mirth to me The secret ingredient, Finally revealed, was Love And a pinch of cardamom By then my mother had explained More than once Auntie Maria was the favorite “She was always his favorite” She said with an accepting smile Years in the making That was just a part of life back then A fact to be faced As I came to understand My mother always felt Her father made the tarts for Maria And gave some to her These days Such favorites are shamed In how-to parent books And pies must be cut In equal portion If there are five children Your love should be divided Five equal ways And just as those neighbors Pretended to care about me To stall for tarts Auntie loved her father And missed her father so much That every tart she handed to me She was handing to him For I was her favorite * four weeks before his premature death, a patient traveled back to the country of his birth “to thank them and say goodbye” Bill McLaughlin MDFood52Of all the memories of days past that involved mangoes, two incidents stand out in stark detail. The first harks back to the mid seventies when my dad had ordered 2 'tokris' (large baskets the size of tyres) of Ratnagiri Alphonso mangoes direct from the farm. En route home from picking them up, the bus we were traveling in, collided with another vehicle, but luckily, no one got hurt. What I still remember was the explicit relief that the mangoes were safe and did not scatter away or get damaged. Talk about priorities when you're five years old! The second was when a group of us friends from Hostel 10 at the Indian Institute of Technology decided to pick a 10 gallon sized bucket's worth of the tartest, unripe mangoes from the trees that were practically sprouting branches through our room windows. At the end of the day there was a wingful of 20 year old girls with horribly zinging sensitive teeth and about 1/2 a pound of Salt/chili powder mix, not to mention the insane amount of raw mangoes wreaking havoc on our digestive system. What I wouldn't to relive that incident all over again! Well, those days of juggling a schedule of choosing from about a dozen mango cultivars making their sequential entrance at the market are long gone, and these days, its a choice between either the fibrous, tasteless Tommy Atkins & Hadens, or the delicious golden Champagne or Ataulfo mango, imported from Mexico. Old habits die hard and I still can never buy just one or two mangoes. It always HAS to be by the box. The first box disappears in about three days, but then the time lag increases. By the time the third box arrives on the kitchen counter, it takes about a week to get polished off, & the mangoes start shriveling up. But, the level of sugars & the creamy texture in those late stragglers make them perfect for pies & tarts. I've always been kind of weary when dealing with baked desserts, more so when the recipe involves a separate crust. This was my first attempt at winging the recipe taking notes about what I added as I prepared the dish. Needless to add, I'll be making this many many more times before the mango season comes to an end! The Custard is egg free and relies on the addition of cornflour to thicken the cream & mango.Food and WineInspired by chef Chris Kronner's popular hamburger, writer Daniel Duane created this streamlined version for the home cook, featuring from-scratch super-tart pickles and a thick, creamy white-cheddar mayonnaise. Duane also has advice on ground beef: "If possible, ask your butcher to grind fresh chuck mixed with short rib fat; ask to have the meat ground once only, through a medium die." Duane swears the extra effort is worth it. Slideshow: More Burger RecipesFood.comThis is a quick and easy dessert. It is the bomb. I love the combination of pears, almonds and candied ginger. I got this recipe from my aunt...it is too die for. Hope that you enjoy it as much as we have. We use a shortbread pie crust for this recipe, feel free to use your favorite.Food.comReceived this recipe at the Christmas WIne Trail. It is to die for! How many times can chocolate burst into your mouth in a bit of a bubble, savored by every taste bud and then give a bit of a silken smooth refresher as an afterthought. This reipe does it and then some. Enjoy adopted and shared from the Quincy Cellars Winery cook time is refrigeration time
