1944 Purity Butter Tarts Vs. 1970 Purity Butter Tarts Recipe

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Nov. 21, 2019

1944 Purity Butter Tarts Vs. 1970 Purity Butter Tarts 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?

Ingredients

1944 recipe:
Eggs 2
Brown sugar 2 Cup (32 tbs)
Vinegar 2 Tablespoon
Vanilla 1 Teaspoon
Butter 1/2 Cup (8 tbs)
Mixed fruit 1 1/3 Cup (21.33 tbs) (currants, chopped raisins, dates, figs, or nutmeats)
Pastry dough To Taste (for *12 tart shells)
1970 recipe:
Raisins 125 Milliliter
Butter 1/4 Cup (4 tbs)
Packed brown sugar 1/2 Cup (8 tbs)
Corn syrup 1 Cup (16 tbs)
Eggs 2
Salt 1/4 Teaspoon
Vanilla 1 Teaspoon
Pastry dough To Taste (for *12 tart shells)

Directions

For 1944 Recipe:

GETTING READY:

1. Preheat oven to 230ºC (450ºF).

MAKING:

2. Beat eggs, then beat in sugar vinegar, and vanilla.

3. Stir in melted butter and fruit.

4. Fill tart shells ½ to 1/3 full with mixture.

5. Bake at 450ºF for 10 minutes then reduce temp to 180ºC (350ºF) and bake 10-15 minutes more.

6. 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.

For 1970:

GETTING READY:

1. Preheat oven to 180ºC (350ºF)

MAKING:

2. Cover raisins with boiling water, allow to sit until they plump and then drain.

3. Beat together butter and brown sugar.

4. Beat in eggs, corn syrup, salt and vanilla.

5. Divide raisins between tart shells, and then fill ⅔ full with butter mixture.

6. 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.

SERVING:

Serve and Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 20