Canadianmaplebuttertarts Recipes

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REAL CANADIAN BUTTER TARTS, EH?



Real Canadian Butter Tarts, eh? image

These butter tarts are traditionally Canadian, made with sweet maple syrup.

Provided by mrsmambo

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 32m

Yield 12

Number Of Ingredients 9

12 (3 inch) unbaked tart shells
¾ cup raisins
¼ cup butter, softened
½ cup packed brown sugar
½ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg, lightly beaten
½ cup chopped walnuts, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.
  • Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.
  • Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.

Nutrition Facts : Calories 306.5 calories, Carbohydrate 44.5 g, Cholesterol 25.9 mg, Fat 13.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 176.6 mg, Sugar 27.3 g

CANADIAN MAPLE BUTTER TARTS



Canadian Maple Butter Tarts image

I grew up near several large producing maple sugar bushes in Canada and maple syrup was in many things my mother made. Butter tarts are a traditional Canadian treat, these include real maple syrup.

Provided by curly top

Categories     Tarts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

1 pastry for double-crust deep dish pie
1 cup raisins (optional) or 1 cup walnuts (optional)
3 eggs
1 cup real maple syrup
2/3 cup brown sugar, packed
1/3 cup butter, melted
1 pinch salt

Steps:

  • Roll out pastry and cut into 12 circles.
  • Fit pastrys into muffin or tart cups.
  • Sprinkle raisins and or walnuts in the bottom of each tart.
  • Beat together eggs, maple syrup, brown sugar, butter and salt.
  • Pour into tart shells, about 2/3 full.
  • Bake at 375 F for 20-25 minutes, until set.
  • Cool 5 minutes and remove from pan.
  • In some places you can find pre made tart shells in the freezer section along side pie shells.

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  • In a medium bowl combine melted butter, brown sugar, maple syrup, eggs, vinegar and salt and whisk until combined. Add raisins and chopped walnuts.
  • Roll out the pastry to a 1/8" thickness and cut out rounds with a 4" pastry cutter or use a glass. (My glass was 3.5" in diameter)Line muffin tin cups with pastry rounds. Fill the muffin cups with the maple/nut mixture until 2/3 full.
  • Bake for 20-25 minutes until the custard is set and the pastry is golden. Run a knife around the edges of the tarts as soon as you remove them from the oven to release them from the tin.


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