Calling all Canadians ?

Question

I'm trying to find a recipe for cupcakes sold in general stores in Toronto and kawartha lakes area but I don't know the name. some sort of pastry filled with possibly caramel,analgous to a pie. ring any bells?

Answer 1

Sounds as though you might be talking about Butter Tarts...they actually are like minature pies.  Here is an award winning recipe.

Makes about 9 tarts

For the pastry:

- 1 1/2 cups (375 mL) all-purpose flour

- 1/4 teaspoon (1 mL) salt

- 3/4 cup (175 mL) cold lard, cubed (yuck - replace!)

- 1/4 cup (50 mL) ice water (approximately)

For the filling:

- 1/4 cup (50 mL) currants, raisins or chopped nuts

- 1/4 cup (50 mL) soft butter

- 1/2 cup (125 mL) packed brown sugar

- 1/2 cup (125 mL) maple syrup

- 1 egg

- 1 teaspoon (5 mL) lemon juice

- 1 teaspoon (5 mL) vanilla extract

- 1/4 teaspoon (1 mL) salt

- Pinch, nutmeg

1. For the pastry, in a large bowl combine flour and salt. Using a pastry cutter or 2 knives, cut in lard until mixture resembles coarse crumbs with a few large pieces visible. Using a fork, stir in just enough cold water to make dough hold together. Press into a disc shape, wrap in plastic and refrigerate 30 minutes, or until chilled.

2. To make the filling, in a small bowl cover currants (or raisins) with hot water. Let stand

5 minutes, then drain. In another bowl, cream together butter and sugar, then beat in maple syrup, egg, lemon juice, vanilla, salt and nutmeg just until blended. Do not overbeat. Set aside.

3. On a lightly floured surface, roll out pastry to 1/8-inch (3-mm) thickness. Using a 4-inch (10-cm) round cookie cutter (an empty 28-ounce/796-mL can works well) cut out pastry circles and fit into 2 3/4-inch (7-cm) muffin or tart tins that have been greased with butter. Refrigerate until needed. Sprinkle currants (or raisins, or nuts) evenly into pastry shells. Spoon filling into shells, filling each 2/3 full.

4. Bake in preheated oven at 375 degreesF (180 degreesC) for 15 to 17 minutes, or until pastry is light golden and filling is still runny in the centre.

5. Remove from oven and let stand on rack for 1 minute, then run a metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to cool completely.

Here is another:

George's Butter Tarts

Makes pastry for 12 tarts, but filling for seven

For the pastry:

- 2 cups (500 mL) all-purpose flour

- 1/3 teaspoon (1.5 mL) salt

- 1/4 teaspoon (1 mL) baking powder

- 1/3 cup (75 mL) lard

- 2/3 cup (150 mL) ice-cold water (approximately)

- 1/2 cup (125 mL) butter

For the filling:

- 1/3 cup (75 mL) soft butter

- 1 cup (250 mL) sifted brown sugar, or 1/2 cup (125 mL) gently packed

- 2 tablespoons (25 mL) cream

- 1 large egg

- 1 teaspoon (5 mL) vanilla

- 1/2 cup (125 mL) raisins

1. Sift flour, salt and baking powder together in a bowl. Shave 1/2 of the cold lard into the flour (return lard block to refrigerator) and cut shavings into flour using 2 knives or pastry blender. When shavings have been cut into small pieces and mixed with flour, take remaining lard from refrigerator; shave and repeat. Mixture should have the texture of coarse cornmeal.

2. Add a small amount (2 or 3 teaspoons/10 mL) of ice water to flour mixture. Stir in with a fork to make a paste. Once water has been absorbed, remove the bit of semi-dry paste dough and put it aside in another bowl. Add a bit more ice water and continue until the flour mixture has been formed into dough. (There may be some water left, or you may need a bit more.) Dough should be dry enough to pick up and moist enough to hold its shape when squeezed into a ball. Wrap in plastic wrap and refrigerate dough 30 minutes before rolling.

Note: Use as little flour as possible when dusting cold work surface and rolling pin. Keep rolling pin and flour cold in the freezer.

3. When chilled, place pastry on a lightly-floured work surface and roll with cold pin to a thickness of 1/4 inch (6 mm). Return pin to freezer. Shave 1/3 of the cold butter onto half the pastry (return unused butter to the fridge) and fold the other half over it. Roll pastry thin again with the cold pin. Repeat two more times with the remaining butter. Finally, fold pastry in half, then by half again; wrap in plastic and refrigerate overnight.

4. On a lightly floured cold work surface, roll pastry to a thickness of about 1/8 inch (3 mm). Using a 4-inch (10-cm) round cookie cutter (an empty 28-ounce/796-mL can works well) cut out pastry circles and fit into 2 3/4-inch (7-cm) muffin or tart tins that have been greased with butter. Refrigerate until needed.

Answer 2

http://en.wikipedia.org/wiki/Image:Paste...

Answer 3

cupcakes? yea thanks for calling me here for nothing