Because the gummis will melt so you have to add them later as the tart is cooling. That, my friend, is far too much work. 
Mind you, if you whip up a batch for an Otta-Dope I’ll give 'em a try.
But the part Google doesn’t tell you is that they are best served out of a yellow cube van within 3 blocks of Parliament Hill in Ottawa, by a man of Vietnamese descent who appears to speak only broken French, between 1 and 3 in the morning. Some degree of inebriation is optional but strongly recommended.
That the guy with the pseudo-superman on the van?
I only lived in O-town for a brief time in the mid-90s. My recollection is that there were a handful of slightly different vans fitting this description around town, and some over the bridge…but then again, see comment regarding time and inebriation.
But yeah, I vaguely remember the guy you’re describing.
Hey…I grew up in Saguenay and I never thought I’d see a recipe for that damned meat pie that they would feed us at the caf (detop) all the time. Along with religious education and being forced to attend French school (I attended some French kindergarten and then St-Pat’s and after I failed Catholicism I was transferred to Protestant-heathen bliss at Saguenay Valley), meat pie is the stuff of legends-something my classmates at McGill never seemed to believe when I talked about it. Thanks detop…I’ll have to make that for old time’s sake.
Oh…and butter tarts can never be too sweet!!
Okay, since I was sorely tempted by the accounts of butter tarts, I followed links to the recipe and made some this afternoon.
So, are they supposed to be all liquid in the middle? Or what? I mean, they taste wonderful, but they’re sort of…syrupy in the middle. Is that right?
I’m just checking.
Also, my favourite food memory from my Canadian past is twelve 3rd and 4th graders (so few Anglophones in that area we had combined grades) licking vigorously at a trough of snow with fresh maple sap poured over it. We had been issued popsicle sticks but pig-like vigour served us better in the end. The maple sap trough was the highlight of the year and the one I had as a 3rd grader was the best.
My batch turned out like that too Bren. They didn’t set in the middle. I assumed that was normal. Perhaps I was wrong?
All the butter tarts I’ve eaten (I’ve never made them - prolly have to turn in my toque now) were somewhat gooey in the middle. Shouldn’t be running out of the tart, but still a little viscid.
{meat pie hijack}My Saskatchewan Mennonite mom used to make hamburger pie for supper. As far as I know, it’s not a traditional Mennonite dish. Not sure where she got the idea.{/meat pie hijack}
Mine aren’t runny, but they are sort of syrupy. Are you baking them long enough? Never, ever follow the recipe time - cook 'em til they’re done.
You could always substitute Door County cherry wine. I never did open that bottle. Lower in fat than cheese, anyway…
There are a couple things we had in Alberta when I was a kid that I really want recipies for.
#1 Sausage rolls ( I have had something kinda sort of like them here but way too big and not quite the right flavor
#2 those great big egg rolls you get at the chinese places in malls or at Klondike days.
#3 Pirouge
I am having a hard time fathoming the idea of butter tarts with a graham cracker crust. Mine are always gooey in the center but not liquid, unless undercooked.
Okay, mine are definitely syrupy, not gooey.
So how do I know they’re done? obviously ten minutes isn’t quite long enough. Do I just have to experiment?
I have to disagree. The best poutine comes from the Bois-Franc region or the Eastern Township. Thick fries, glistening with oil, cheese so fresh it still moo when you pour a gravy thick enough to lube a tank transmission on them. Now, that’s true poutine !
And, annu-la 1979, glad to have brought back good childhood memories ;), if you want to satisfy your maple cravings, a small reminder, that, in Montreal, we usually have a SugarDope fest (shameless plug :D) in the middle of March.
A pirogue is a boat. Perhaps you mean perogie, or pierogi? I’ve got my Ukranian step-mother’s ‘recipe’ around here for the dough, if you like. She’s a girl from Two Hills (just outside of Vegreville), so that ought to tell you how delicious the results will be.
Yeah, more or less. I let them go a bit longer, because I like the pastry to be a bit browned.
After I’d cooked them until the pastry looked the right colour, I put them into the fridge for a while to help the insides set.
Ah, well, sadly my pathetic monolingualism has meant that I have spent little time in La Belle Province, although to be fair I’ve eaten poutine in BC, Alberta, Manitoba, Ontario, Nova Scotia, and New Brunswick, so I am basing my judgement on an (admittedly rough) cross section.
Maybe someday soon I’ll be in your neck of the woods. (I’ve got an ace in the hole – my wife is fluent).
Kingston is so close to Montreal. Just don’t forget to hold your breath while driving through Cornwall…
I have to admit, I wimped out and used graham cracker crust. So there wasn’t much of a color thing to go by.
I put a couple in the fridge to see what happened, and they were still syrupy. cold, but syrupy. They still taste good, though, so it’s not like it’s a big problem or anything. I’ll just cook them longer next time, or even use pastry crust. Or both!
Feh. Judging what’s the best poutine outside Quebec is like judging what’s the best paella outside Valencia. Fair enough, but don’t kid yourself about what you’re doing.