Hey folks,
Anyone out there a butter tart fanatic? I sure am! Especially being Canadian...Eh!
Quick question about the pastry used. I have made shortcut/puff pastry before for pies and such. This pastry contains no added sugar. Where as most butter tart recipes ask for about 2 table spoons of sugar, 1 tablespoon of vinegar or lemon juice, for the pastry ingredients. Which added on to the filling ingredients is a lot of sugar. Is this necessary? Will the flavor of the pastry change? Does the sugar wave some magical spell for butter tarts only? I would prefer to use shortcut/puff pastry to lesson the whole sugar content. As far as I'm concerned a good shortcut pastry tastes awesome and doesn't need the sugar.
Oh, and I do use Maple Syrup for the filling, instead of corn syrup...Eh!
Cheers!
Dave