Today is the big day: it’s the Etsy Bake-Off!
In my real life/day job, I am a senior software engineer at Etsy, the popular online marketplace for handmade and vintage goods. It probably won’t surprise you to learn that Etsy employees are phenomenally crafty, artsy, and musical. We share our skills with each other throughout the year via the Etsy School program and each spring we show off our talents at an Art Show, Talent Show, and Bake-Off.
I chose to make Grandma’s butter tarts for the bake-off this year because they are a unique foreign delicacy here in Brooklyn. That’s right: butter tarts are Canadian! For my American readers: butter tarts are basically miniature pecan pies, but sometimes without pecans or with raisins instead. I made classic pecan butter tarts (and a couple of nut-free, raisin-free tarts for my nut-allergic, raisin-hating Canadian colleague, Gordon).
While I normally wouldn’t bother making a crust from scratch, this event is kind of a big deal, so it’s time to pull out all the stops. The only problem is… Grandma Clarke’s butter tart recipe doesn’t include a crust! Rather than using a simple shortcrust pastry recipe from another pie in the recipe box, I hunted down somebody else’s Grandma’s butter tart pastry online. I have used this crust to make butter tarts before and it’s just perfect. I think the key is adding a bit of vinegar to your ice water.
The tarts turned out great! I overfilled them a little, but hopefully the mess comes across as charming and rustic to the judges. Wish me luck!
Crust recipe from The Crepes of Wrath (but you can use any pie crust). Remember to prepare your crust at least a few hours ahead of time! Roll your pastry very thin (¼ inch or less) and cut circles about 1 inch wider than the diameter of your muffin tin. Grease the tin(s) generously with butter or cooking oil.
- 1 cup brown sugar
- ¼ cup butter
- 2 eggs, beaten
- 1 tbsp corn syrup
- 1 tsp vinegar
- raisins (or pecans, walnuts, etc)
Cream butter & sugar
Add eggs and remaining ingredients
400°F 7 mins
325°F 15 mins
Makes 16 tarts*
* I had enough crust for 32+ tarts, so I doubled the recipe. I ended up making 24 tarts and saving some pastry dough for later.