Apple Tarts Two Ways

Apple Tarts-3

You will sometimes hear me say I live a sitcom life.

Weird things happen to me all the time.  I have either the best luck or the worst luck.  I don’t do things the easy way.

Take two weeks ago. Setting: The Toronto International Film Festival, my favorite time of fall (minus cask days in October).  It’s where a friend and I spend copious amounts of time standing in line, people watching to our heart’s content. “Wow is she really wearing that?” ” Is that someone famous?” “Man, I may have had too much to drink at lunch.” It’s one of those things that you only have one or two friends that truly “get” the experience. “You stand in line for how long?” Yes we stand in line a lot. But we also get to hopefully see a cinematic masterpiece and a bunch of celebrities.

This year the stars (the ones in the sky not on the red carpet) didn’t seem to align for us. One movie we both loathed to attend (sorry Lance) and were lucky we had another friend switch with us. The first and second movie my go-to TIFF buddy couldn’t attend so I was scrambling to find a replacement (again someone who kind of understood the whole line thingy) and it rained! A lot!

So I found a replacement, met her in line (yes 1 1/2 hours early) and clung to my umbrella hoping I wouldn’t need it.  And then my sitcom life began.

I got stung by something. I think it was a wasp.  There was no stinger so google and I decided it was not a bee.

Here’s the thing. I have never, ever been stung before.  By anything. I had no idea how I’d react.  It hurt like hell being that it was the fleshy bit of the palm of hand but I silently waited to see what else I would experience. Silently because I wasn’t going to make a scene and there was no way I was missing my movie (TIFF goers understand this). Lucky no dying in line happened and only mild swelling occured…..

Until the next day where my hand was twice the size it should be and itchy as hell. Being the healthcare worker that I am I thought a lot of gruesome things and even drew a line around the swollen, red part to keep an “eye” on it. The next day? Even worse which sent me to the doctor on call. The verdict? My hand had a full blown infection and I needed antibiotic. Seriously?!

I can’t just get stung. I get stung and an infection. I’m so dramatic. Cue the audience laugh track.

I am cured as of today thank you for asking.  So let’s celebrate with these awesome tarts.  It’s surprisingly drama free.

Apple Tarts-2

Apple Tarts Two Ways

You can use any shape tart pan that you have.

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  • Two pastry shells, rolled into a long rectangle
  • 8-10 apples, peeled, cored and sliced
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 1 tbsp nutmeg
  • Streusel Topping
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • 3 tbsp cold butter, cubed
  • 1/4 cup brown sugar
  • Glaze Topping
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 1 cup brown sugar
  • pinch salt
  • 2 1/2 cups powdered sugar


  1. Preheat oven to 350 degrees F. Grease two long rectangular tart pans.
  2. Place your pastry into each pan and press down to form the shape of your pan.
  3. In a large bowl mix together the apples, white and brown sugars, cinnamon and nutmeg.
  4. Spread the apple mixture evenly between the two pans.
  5. To make the streusel topping, combine all the ingredients into one bowl. Using a pastry cutter cut the butter until everything is mixed and resembles coarse crumbs. Spread evenly over on of the pans.
  6. Place both tarts; streusel topped and the plain apple one into your oven and bake until golden 45-60 minutes. Remove from heat and let cool slightly.
  7. To make the glaze, combine the butter, milk, brown sugar and salt in a medium mixing bowl. Mixing lightly add the confectioners sugar 1/2 cup at a time until you get a glaze consistency you prefer. Pour glaze over second apple tart once it is cooled.


Butter Baked Goods Cookbook + A Giveaway

Butter Baked (4 of 9) Have you ever met somebody that you knew instantly they were doing exactly what they were meant to be doing with their life? That’s Rosie, the owner of one of Vancouver’s most popular bake shop and author of Butter Baked Goods Cookbook.  The minute you meet her you know that baking and creating treats for everyone’s enjoyment is exactly what she should be doing.

Despite her start in interior design, Rosie grew up knowing in her heart of hearts she was going to open this bake shop and the minute you step through the doors you know that was the perfect plan for her.  Warm and inviting with an intoxicating smell of sugar and butter and sweet goodness.  As beautiful as her shop her cookbook is equally as lovely. And once again an amazing group of food bloggers got together to taste and cook their way through these fabulous pages.

My first intention was to bake and write about the her Lemon Meringue Tart.  Silky lemon curd, sticky meringue and a buttery crust to die for. Butter Baked Goods cookbook And I planned on making these spiced Pumpkin Spiced Chocolate Blondies that I knew my co workers were going to go nuts over. FotorCreated3 However it was DH’s choice of the Raspberry Custard Tart that really stole the show. Easy to prepare and oh so flavourful.  This will get made time and time again in our house.  Maybe I’ll use blueberries next time! Yum! FotorCreated1 I still have many more pages bookmarked to try but to help you decide that this is definitely a cookbook that needs to be on your table check out my fellow bloggers participating in this wonderful review and see the amazing things they tried from Butter Baked Goods.

Butter Baked Goods (2)

Butter’s Classic White Cake and Coffee Buttercream Frosting from The Brunette Baker

Butterscotch Walnut Bars from The Sweet Twist of Blogging

Vunderbars from Libby Roach

The Dream Slice from Planet Byn

Homemade Marshmallows and S’mores from My Daily Randomness

The Dunbar from Hidden Ponies

Chocolate Expresso Pound Cake from My Cookbook Addiction

Chocolate Honeycomb Brittle from Devour & Conquer

Morning Glory Muffins from Olive & Ruby

Pumpkin Chocolate Chip Blondies from

Apple Bacon Cheddar Scones from She Eats

Jackson Pollock Popcorn from (Cooking For) Kiwi and Bean

Chocolate Pistachio Pound Cake from Crumb: A Food Blog

Kitchen Sink Bark from A Pretty Life

Orange Pecan Biscotti from Family Bites

And don’t forget to enter the contest below.  Rosie as per her incredibly generous nature is offering up  a signed copy of Butter Baked Goods AND a box of Butter Baked Goods! Perfect just before Christmas.

To enter just leave a comment below telling me what you favorite baked treat is and for multiple entries be sure to follow and click on any of the eligible links.

a Rafflecopter giveaway

Contest is open till December 3, 2014 to all legal residents of Canada and the US who have reached the age of majority at the time of the contest in province, territory, or state in which they reside. Canada winners will be required to answer a skill testing question.

Walnut Butter Tarts

You can easily substitute raisins or pecans for the walnuts. I used frozen tart shells as a convenience but you can use your own pastry shell recipe in place of them.

Serves per tart

Walnut Butter Tarts
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  • 1/4 cup butter, softened
  • 1 1/2 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 3/4 cup walnuts, chopped
  • 30 tart shells


  1. Preheat oven to 325 degrees F. Bake the tart shells for 10 minutes.
  2. In a mixing bowl beat together the butter and sugar.
  3. Beat in the eggs and vanilla until smooth.
  4. Spoon the filling into the prepared tarts.
  5. Top with walnuts.
  6. Bake for 25 minutes or until golden.
Recipe Type: Dessert

Preheat oven to 325 degrees F. Bake the tart shells for 10 minutes.
In a mixing bowl beat together the butter and sugar.

Beat in the eggs and vanilla until smooth.

Spoon the filling into the prepared tarts.

Top with walnuts.

Bake for 25 minutes or until golden.

Mini Fruit Tarts

This recipe is a bit vague on purpose.  Reason being is this is the perfect recipe for people to get creative in their choices.

Mini Fruit Tarts
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  • 1 pint Fruit of your choice
  • Favorite pastry recipe or frozen pastry shells thawed.
  • 1 tbsp lemon juice
  • 1/2 - 1 cup sugar, you will taste your fruit to decide if it needs more
  • 1 tbsp cornstarch


  1. Pre bake your tart shells until golden.
  2. Preheat oven to 350 degrees F.
  3. In a large saucepan over med-high heat mash your fruit.
  4. Add the sugar and lemon juice and bring to a simmer.
  5. Stir in the cornstarch making sure there are no lumps.
  6. Divide your fruit evenly between your tart shells.
  7. Bake in your preheated oven 10 minutes.
  8. Let cool.
Recipe Type: Dessert

Pre bake your tart shells until golden. Preheat oven to 350 degrees F.
In a large saucepan over med-high heat mash your fruit. Here is used raspberries.

Add the sugar and lemon juice and bring to a simmer.

Stir in the cornstarch making sure there are no lumps.

Divide your fruit evenly between your tart shells.

Bake in your preheated oven 10 minutes.

Let cool. I also made blueberry and apricot.

Chocolate Cherry Tart

Serves per slice

Chocolate Cherry Tart
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  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup dried sweet cherries
  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 5 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/3 cup dark corn syrup
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 6 ounces semisweet chocolate, chopped


  1. In a saucepan over med heat stir together the water and sugar until it comes to a boil. Add the cherries and remove from heat. Let it cool 1 minutes.
  2. In a hand mixer beat the butter and sugar until smooth. Beat in the egg and vanilla.
  3. In another bowl sift together the flour, cocoa and salt.
  4. Beat the flour into the butter mixture until soft dough forms.
  5. Using your own moistened finger press the dough into the bottom and sides a 11 inch tart pan.
  6. Chill in the refrigerator 1 hour.1. Preheat oven to 350 degree F.
  7. Drain the cherries, reserving the fruit. Sprinkle the cherries in the bottom of the tart pan.
  8. In a bowl combine the eggs, corn syrup, butter, vanilla, salt, sugar and 1/4 cup of the reserved cherry juice. Beat together well.
  9. Stir in the chocolate and pour the filling into the crust.
  10. Bake for 1 hour or until centre is set and let cool.
Recipe Type: Dessert


Let’s start by making the crust.

In a bowl beat together the butter and sugar.

Add the egg and vanilla.

Beat together until smooth.

In another bowl mix together the flour, cocoa and salt.

Add the flour mixture to your egg mixture.

Mix until a soft dough forms.

Using moistened fingers press the dough into the bottom and sides of a tart pan.  Refrigerate the dough for 1 hour.

While the dough is cooling in the fridge let’s prepare the fruit.  In a saucepan over medium heat stir together the water and sugar until boiling.

Stir in the cherries and remove the pan from the heat. Let them cool.

To make the filling combine the eggs,corn syrup, melted butter, vanilla, salt and sugar in a bowl.

Stir in the chocolate chips.

Preheat the oven to 350 degrees F and remove the crust from the fridge.  Drain the cherries and sprinkle them on the bottom of the crust.

Pour the filling over the cherries.

Bake in the over for one hour or until centre is set.

Let cool before slicing.