Butter tarts in Nova Scotia

For those of you who follow this blog you may remember my post on making Canadian butter tarts back in July of 2021. Well I’m here to tell you that I’ve now enjoyed the real deal on a recent trip to Nova Scotia.

Steve and I met up with our British friends Richard and Pauline in Halifax from whence we drove to Cape Breton Island to explore the local beauty and culture. Lo and behold, on the Atlantic side of the Cabot Trail we came upon the Clucking Hen café and bakery - a perfect stop for a morning coffee and a pastry. And what to my wondering eyes did appear? Butter tarts, both raisin and pecan versions.

Steve abstained but Richard opted for the raisin version and Pauline and I went with the pecan. While butter tarts can be (and are!) quite sweet, this version was superb based on my limited experience. The crust was oh so buttery and flaky, a huge win in my book.

The filling was butterscotch-y with just the right balance from the pecan. Oh my!

Now that we’re back from our travels to New England and Nova Scotia, I have more posts up my sleeve - hmmm - how about focaccia or toasted coconut lime tarts? Sounds good to me.

Focaccia

Toasted coconut lime tarts

I admit that not all thoughts turn to baking this time of year but, even so, bake I must in some way, shape or form. Meanwhile, taking my morning walks and tuning into nature is oh so grand.

Be careful out there and have a grand summer!

Cheerful blooms along the walking path