1944 Purity Butter Tarts Vs. 1970 Purity Butter Tart 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?
Here are links to our pie dough recipes:
Butter Pie Dough:    • Butter Pie Crust Dough Recipe  LeGou...  
Lard Pie Dough:    • How To Make And Roll Lard Pie Pastry ...  

1944 Recipe
Ingredients:
2 eggs
500 mL (2 cups) brown sugar, (packed)
30 mL (2 Tbsp) vinegar
5 mL (1 tsp) vanilla
120g (½ cup) butter, melted
1 1/3 cup currants, chopped raisins, dates, figs, or nutmeats
Pastry for *12 tart shells

Method:
preheat oven to 230ºC (450ºF).
Beat eggs, then beat in sugar vinegar, and vanilla.
Stir in melted butter and fruit.
Fill tart shells ½ to 1/3 full with mixture.
Bake at 450ºF for 10 minutes then reduce temp to 180ºC (350ºF) and bake 1015 minutes more.
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 1518 minutes produced better results.


1970 Recipe
Ingredients:
125 mL (½ cup) raisins
60g (1/4 cup) butter or margarine
125 mL (½ cup) packed brown sugar
250 mL (1 cup) corn syrup
2 eggs
1 mL (¼ tsp) salt
5 mL (1 tsp) vanilla
Pastry for *12 tart shells

Method:
Preheat oven to 180ºC (350ºF)
Cover raisins with boiling water, allow to sit until they plump and then drain.
Beat together butter and brown sugar.
Beat in eggs, corn syrup, salt and vanilla.
Divide raisins between tart shells, and then fill ⅔ full with butter mixture.
Bake for 1518 minutes, until crust is golden brown and filling is firm.
*Notes:
We found that there was enough filling for 15 tarts.



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