THE ORIGINAL ‘RECEIPT’

CHEESE TARTS.

(Mrs. John A. Moffat, Carluke.)

1 cup currants, 1 dessertspoonful of corn starch mixed with the currants, a piece of butter size of an egg, 1 egg, 1 cup of sugar.  Mix all together in a bowl and set bowl in a pan of hot water until it thickens.  Put in tart shells and bake in a moderate oven.

~ Three Hundred Choice Recipes from Ladies’ Aid Society. Hamilton: St. Giles’ Presbyterian Church, 1909.

THE UPDATED RECIPE

• 1 c. currants (dried)
• 2 tsp. corn starch
• 3 Tb. butter
• 1 egg
• 1 c. granulated sugar
• pastry for tart shells (I used a double batch of Karn’s Pastry).

Combine the currants and corn starch, so that the dried fruit is completely coated.

In an earthenware mixing bowl, combine the butter, egg and sugar;  beat lightly with a fork, to combine thoroughly.

Add the currants and corn starch to the mixture, and stir well to distribute the fruit evenly. 

Put the bowl of filling into a pan of very hot water, and let the bowl sit in the water bath for about 30 minutes, until the mixture thickens.

Meanwhile, prepare sufficient pastry for 2 dozen small tarts, and cut it into circles using a 3-inch diameter cookie cutter or glass (I used Karn’s Pastry and doubled the recipe).

Preheat oven to 350F.

Line tart tins with pastry, and then carefully spoon in enough filling so that each tart shell is about ¾ full.

Bake at 350F for about 25 to 30 minutes, until the tarts are lightly browned.

Yield: 2 dozen small tarts.

These cheese tarts are delightful for picnics or Tea.  They bear a marked similarity to Butter Tarts.

A note from Patricia: I’m a huge fan of butter tarts – I think everyone in my family has a deep love for them – and with Christmas dinner approaching, I thought I’d whip up some of these cute little tarts. Typical butter tarts are made with brown sugar and often raisins, so I was curious about using white sugar for this recipe, and was also curious about using currants. I made a double batch of Karn’s Pastry to make the tart shells (and subbed 1:1 gluten-free baking flour in place of the all-purpose flour), and stirred up the easy filling. The verdict? Deeeee-licious. They’re small so I didn’t feel bad about eating 3 warm from the oven. While I have always loved a butter tart with raisins, it was equally as delicious with the Canadian classic – currants. Definitely a sweet treat, and I’ll be adding them to my Christmas cookie platter.

BUTTER TARTS.  –  3 eggs (beaten), 1 cup brown sugar, ½ cup butter, 1 cup currants, 1 teaspoon vanilla.  – MRS. WM. THOMPSON, Kleinburg, Ont.

2.  – 1 cup brown sugar, ½ cup butter, 1 egg, 1 cup currants, flavor with nutmeg or whatever you wish.  This quantity will fill a dozen shells, fill into uncooked shells and brown well.   – MRS. D. E. THOMSON, Ardtrea, Ont.

3.  – 1 cup sugar, 1 cup butter, cream together, 2 eggs, 1 cup currants;  bake in medium hot oven in tart shells.  – MRS. J. P. PEACOCK, Woodbridge, Ont.

4.  – 2 eggs, whites and yolks beaten separately, ½ cup butter, 1 cup brown sugar, 1 cup currants, a little nutmeg.  – MARGARET BAIRD, Saintfield, Ont.

5.  – 1 egg, 1 cup brown sugar, 1 teaspoon water, 2 teaspoons butter, 2 teaspoons flour, 1 teaspoon vanilla, stir well and put in tart shells and bake in oven. – MRS. REUBEN LUNA, Mount Joy P.O., Ont.

6.  – ¾ cup brown sugar, ½ c. butter melted, 1 cup currants, and 1 egg. – MRS. W. W. BEELBY, Thornton, Ont.

~Compiled by The Woman’s Department Canadian Farm.  Canadian Farm Cook Book.  Toronto: Canadian Farm, 1911.