Baking a successful pie makes me feel accomplished like nothing else can. By that logic, baking ten little successful tarts ought to multiply my sense of accomplishment ten fold, right? Last weekend, I had the pleasure of experiencing both. I don’t know if I really felt ten times prouder of my effort. What I know for sure, sharing homemade pies and tarts certainly made many of my friends and family happy!
Let’s face it, Canadian cuisine does not have a strong identity. The few dishes that we can say are uniquely Canadian, we are fiercely proud and protective about them. If you want to start a lively argument at any Canadian parties, I suggest you declare loudly “a real butter tart ought to be…” and watch the feathers fly. As a avid baker, I am amused that I had not try baking butter tarts at home until last weekend. And it was only an afterthought to use up some leftover pie dough from making a wild blueberry pie.
Before I get to the butter tarts, let me first tell you about the wild blueberry pie. At my house, summer is not complete without one juicy and deeply flavourful wild blueberry pie. It is one of the few treats I bake that rarely leaves the house for a couple of reasons. First, it is a family favourite that Little Brother and I cannot get enough of. Secondly, it is so expensive to make that I just don’t feel generous enough to share except with close family and friends. This year, the shopping deity smiled upon me and I scored a tremendous deal at $30 for 3L basket. I was ecstatic. Two wild blueberry pies for one summer? That was almost too good to be true!