Canadian Maple Butter Tarts Food

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

Ingredients

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.

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

Ingredients

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 BUTTER TARTS

Canadian Butter Tarts image

With comforting notes of butterscotch and caramel, Canadian butter tarts are the perfect easy dessert for when you want something small and sweet.

Provided by Ken Haedrich

Yield Makes about 12 servings

Number Of Ingredients 9

Ingredients

Single-Crust Food Processor Pie Dough
⅔ cup packed light brown sugar
⅓ cup maple syrup
4 Tbsp. unsalted butter, very soft
1 large egg
1½ tsp. white vinegar or apple cider vinegar
1 tsp. vanilla extract
¼ tsp. salt
Small handful of raisins, dried currants, chopped pecans, or chopped walnuts (optional)

Steps:

Prepare and refrigerate the pie dough.
Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional circles. Chill the pan in the freezer for 20 to 30 minutes.
Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.

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