A very wise person with obvious taste over on Twitter had the brilliant idea to make a butter tart pie yesterday, and so naturally I had to drop everything and make one immediately. I know they exist… I don’t think it’s a new idea, though I seem to recall rejecting the idea of a butter tart that wasn’t an actual tart, believing its texture and subtle runniness might be disturbed in pie form – that somehow the ratio of pastry to filling would be thrown off. I was wrong. There wasn’t much to it, really – I took my grandma’s butter tart filling recipe and upped it by half, increasing the egg a bit more to ensure sliceability. I generally use golden brown sugar in butter tarts, but dark brown makes a deeper, more molasses-y tart (this is what we used on the weekend, if you saw those dark, gooey-edged tarts over on Instagram), and so in this pie used some of each – ifContinue reading
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