Day 166: Cosmos & Cupcakes, party snacks and Butter Tarts
No wonder I don’t feel well.
I was emceeing the Gallery Calorie event for the Artemis Charitable Foundation this afternoon/evening – a fantastic and fun event that included restaurant and gallery hopping followed by live music, mini pies from Simple Simon, bacon wrapped scallops from Ceili’s, mini cupcakes from Buttercream Bakeshoppe, martinis and a silent auction (a bad combination for me – although I’m sure that’s the idea).
Mike picked me up from the fundraiser and we headed straight over to C & J’s to celebrate C’s 40th birthday. Since we weren’t supposed to bring gifts, I made a batch of butter tarts – one of his favorites – which Mike forgot to bring when he came to pick me up. Or rather, I forgot to tell him to grab off the countertop. So when we got home at the end of the night they were still there. Perhaps I’ll drop off the slightly smaller batch tomorrow.
[cooked-recipe id="21647"]
(recipe not found or in draft status)
Grandma Woodall’s “Never-fail” Pastry
AuthorJulie
In a medium bowl, stir together the flour and salt. Cut the butter and/or shortening into pieces and add to the flour (I like to slice it in with a paring knife, or if it's firm enough, you could grate it on the coarse side of a box grater) and use a fork, pastry blender or your fingers to blend the mixture until you have a rubbly texture, with some fat blended in and some in pieces about the size of a blueberry.
Drizzle the water overtop and gently stir from the outside, sort of gathering the mixture together until it forms a dough. Handling it minimally (don't knead it) gather the dough into a disc, wrap it in plastic or cover with a tea towel and let rest for at least 20 minutes, or chill for longer. (If it's very warm or your pastry is soft, stick it in the fridge, otherwise it's OK to rest on the countertop.) Your pastry can be prepared up to this point and frozen for up to 4 months; let it thaw on the countertop when you need it.
Makes enough for a single crust pie or galette or about a dozen tarts.
Ingredients
Directions
In a medium bowl, stir together the flour and salt. Cut the butter and/or shortening into pieces and add to the flour (I like to slice it in with a paring knife, or if it's firm enough, you could grate it on the coarse side of a box grater) and use a fork, pastry blender or your fingers to blend the mixture until you have a rubbly texture, with some fat blended in and some in pieces about the size of a blueberry.
Drizzle the water overtop and gently stir from the outside, sort of gathering the mixture together until it forms a dough. Handling it minimally (don't knead it) gather the dough into a disc, wrap it in plastic or cover with a tea towel and let rest for at least 20 minutes, or chill for longer. (If it's very warm or your pastry is soft, stick it in the fridge, otherwise it's OK to rest on the countertop.) Your pastry can be prepared up to this point and frozen for up to 4 months; let it thaw on the countertop when you need it.
Makes enough for a single crust pie or galette or about a dozen tarts.
What a wonderful recipes for butter tarts
Thanks so much!!
Hello,
I have a problem Im hoping you can help me with. Im making cupcakes for a friends wedding in September, and I am trying to find dark blue cupcake wrappers, as well as the eco-friendly cupcake stands, the ones you can put together yourself. My research on line has lead me to the utterly frustrating conclusion that the only websites and stores that sell anything Im looking for located in the US, and therefore require me to pay exorbitant amounts in shipping fees. Do you know of any stores or websites in Calgary or Canada where I can purchase cupcake wrappers or eco cupcake stands without paying a fortune. I found a place where I can rent a cupcake stand that may work, but I still have had no success on the cupcake wrapper front. I found a neat design called cosmic cupcake wrappers, with dark blue on one side, and turquoise on the other side, but I would also like plain ones too. Do you have any info that could help me. I listen to you on CBC all the time, and I love your recipe ideas. I was thinking with all your knowledge and experience in the cooking world, you might know of some retailers Im unaware of. Thanks!
Dawn Robinson