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Julia Grieve’s DIY Egg Dyeing + Butter Tart Recipes

Julia Grieve | posted Friday, Apr 10th, 2020

No-Waste Eggs:

You can dye these hardboiled eggs, and they’ll keep in the fridge for up to 2 weeks. If you’re using them as decorations, don’t leave them out of the fridge longer than 2 hours.

MIX: Litre of water + 2 tablespoons of white vinegar

Dye with Beets (pink)

boil a litre of water with 2 table spoons of white vinegar

4 cups chopped beets

Let simmer for 30 mins, then strain, let mixture cool and place eggs in mixture for 30 mins, or longer for deeper tones

Dye with Cabbage (light blue)

Boil litre of water with 2 tablespoons of white vinegar

Add 3 cups of purple or red cabbage and simmer for 30 mins, let mixture cool and add eggs

Allow eggs to soak overnight (in the fridge) for the brightest blue

Dye with Tumeric (yellow)

Boil litre of water with 2 tablespoons of white vinegar

Add 3 tablespoons of turmeric, let simmer for 30 minutes. Let mixture cool and add eggs. Let it soak until the desired colour is reached.

Julia and Mimi’s Plant-Based Butter Tarts:

Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet – a dozen may not be enough.

12 tarts

Prep Time: 20 minutes Chill Time: 30 minutes Cook Time: 20 minutes Stand Time: 2 minutes

375 mL 1 1/2 cups all-purpose flour

1 mL 1/4 tsp. salt

125 mL 4 oz plus 2 Tbsp. Becel® unsalted plant-based bricks, divided

45 mL 3 Tbsp. iced water

10 mL 2 tsp. white vinegar, divided

125 mL 1/2 cup firmly packed light brown sugar

60 mL 1/4 cup corn syrup

30 mL 2 Tbsp. pure maple syrup

1 egg

5 mL 1 tsp. vanilla extract

125 mL 1/2 cup chopped pecans

Instructions

Preheat oven to 400°F (205°C). Grease 12 nonstick muffin cups; set aside. Combine flour with salt in medium bowl.

Cut in Becel® with pastry blender or fingertips, just until large crumbs begin to form.

Whisk water with 1 tsp. (5 mL) vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork.

Shape into a ball, then cover with plastic wrap; flatten dough into a disc.

Refrigerate at least 30 minutes.

Whisk brown sugar, corn syrup, maple syrup, egg, remaining 2 Tbsp. (30 mL) melted Becel, vanilla and remaining tsp (5 mL) vinegar.

Roll dough on lightly floured surface about 0.5 cm thick. Cut out 12 (4-in/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups.

Fill cups evenly with pecans, then brown sugar mixture. Bake 10 minutes, then reduce oven temperature to 375°F (190°C). Bake an additional 10 minutes or until deep golden.

Let stand in pan 2 minutes, then remove to wire rack and cool completely.

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