Something Old, Something New

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
So, with the tarts, is the ratio of crust higher than with pie?
Wiki on Butter Tarts - what a fascinating read! Did not know they were so famous in Eastern Canada!
1720701133320.png
1720701449304.png
2nd tart picture - Saveur Tarts above and full Pie below
1720701277592.png
pie picture - Serious Eats
Hope this shows you the difference taxy. Can you see where I might think that the tart's ratio of crust to fillings might be more?

and now after having looked up all those pictures I have SUCH a craving!!!
 
Last edited:
My mom died in January but we put her to rest as a family a few weeks ago.

One of the things I spoke to then was how she always treated me as a little adult. This included cooking. From age 3 forward she taught me how to cook. I had my own little set of tools and a stepstool to the stove.

I learned how to make bechemel sauce/mornay sauce when I was 5.

I baked cakes and bread then with the proficiency I have now. (cakes zero, bread 9). I was responsible for the evening starch and vegetable starting at age 7. I loved it!

She handwrote cookbooks for my brother, sister and I of our family favorites... WHAT A GIFT. See my post of Myrtle's Swedish Meatballs.
 

Latest posts

Back
Top Bottom