What could be more Canadian than Buttertarts? In honour of that, I figured I’d share this with you on Canada Day.

I begged, I pleaded, I grovelled and my mom finally wrote down my maternal grandmother’s buttertart recipe. When I saw it, I laughed out loud because the recipe was almost ‘medieval’ in the way it was constructed. No long description, a few steps are assumed and absolutely no pastry recipe included. I’m going to share it as I received it, feel free to try whatever pastry recipe you prefer. We all know that it’s the sugary goodness that’s important with this recipe anyway. What I’ve learned in the time since we lost Mamere is this – the mixing is important. I’ve seen this made where the mixture is running to ones where the mixture gels perfectly. When Mamere made these, she used a wooden spoon- she could have gone all pro in her senior year, she was that good with the spoon.  Mom and others use a hand mixer, I intend to use my kitchenaid since my hand mixer only seems to have turbo mode.

1 1/4 cups brown sugar
1 egg
1 tbsp butter
1 tbsp corn starch
1 tsp vanilla
pinch of salt

Mix all ingredients together. Beat until mixture forms little bubbles and sugar is dissolved. Pour into tart shells. Bake at 350F for 25 minutes. Remove from tins and cool on rack.