![Wayland Historical Society Executive Director Scarlett Hoey explains the history of the Cochituate Gatehouse.
"The exterior is still a nice monument to remember buildings [involved in] water history," Hoey said. "We all drink lots of water, and it's such an important resource that we kind of take for granted nowadays."](https://waylandstudentpress.com/wp-content/uploads/2026/06/IMG_2024-1200x800.jpg)
Canadian Tarts
Ingredients:
3/4 lb butter
1 cup sugar
3 3/4 cups flour
2 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
Directions:
Preheat the oven to 350 degrees. Cream the butter and sugar. Add in the egg yolks, salt and vanilla. Mix the batter. Add flour, about one cup at a time. Mix the batter well. Roll the dough, one teaspoon at a time, into a ball. Place the dough balls on an ungreased cookie sheet. Make a small indent on the top of each dough ball (use your thumb or the handle of a spoon) Bake the tarts at 350 degrees until they are lightly brown (approximately 12 min). Fill the dent with All Fruit or other fruit/preserves (rasp, strawberry, etc).
