The taste is the same, but I skip the trouble of rolling out pastry, and make then in a cake pan with a sweet crumb base and a topping of butter, sugar, flour and raisins. So the squares were made, baked and sampled the day before. Yummy!
But the next morning, while Ron was preparing to make scrambled eggs in the microwave, he opened the door to the appliance and found a measuring cup full of congealed butter. Oops! I had measured out the butter (1 1/2 sticks) and put it in the microwave to melt, then had completely forgotten about it. It hadn't mattered to the flavour and we had not noticed anything wrong with the sweets the day before.
Our guests enjoyed the goodies and we didn't mention the omission, but now Ron refers to them as 'tart squares' because there is no butter in them :)
Slava Ukraini
Glory to Ukraine
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5 comments:
You do realise that the water in the ice has flouride and other chemicals in it?
I'm so glad the tarts tasted just fine without the butter. Probably made them healthier.
Always add a little lemon or lime juice to guacamole to prevent discoloration.
Hermione:
Since you make these regularly, how about posting your recipe for some of us Canucks exiled here in the lower-50 (USA)?
Hi Hermione,
Wishing you a belated Happy Thanksgiving. Glad your 'non' butter tarts were a hit 😊
Hugs
Roz
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