![]() The following recipe for dough and custard filling that will make 8 – 3-inch tarts + 24 mini (2-inch) tarts. NOTE: I make a combination of different tart sizes at the same time. You can find the recipe for Pâte Bris ée here. P âte Bris ée is also a great option for these butter tarts. For longer storage, wrap the dough well in plastic wrap and slip inside a plastic zipper bag, then label and freeze the dough. Use the dough after a one-hour chilling or refrigerate for up to three days. The dough can be quickly made in a food processor or it can be made easily by hand. It is a tender dough enriched with egg yolk. The Ultimate Canadian Maple Butter TartsĬHEF TALK: I like using a French pastry called P âte Sucr ée for butter tarts. You will note that I use salted butter in the filling. While this is not the norm, (unsalted butter is always suggested in baking), the combination of salted butter and brown sugar provides a rich butterscotch flavour undertone that compliments maple very well. While many butter tart purists prefer their baked treats without embellishments, roasted pecans or walnuts and/or raisins are a great addition. The addition of maple syrup is delightful and oh, so Canadian. ![]() The filling for this tart recipe is essentially a custard (similar to pecan pie filling or cheesecake). My Mom always made this family favourite with maple syrup and I have carried on that French Canadian tradition. This particular recipe is also included in an article pertaining specifically to maple for the Culinary Historians of Canada‘s CANADA 150 FOOD BLOG CHALLENGE. Maple is as much a part of the Canadian food scene as poutine, tourtière or Nanaimo Bars. The recipe is enough for about 12 butter tarts, but the ingredients can easily be doubled for a larger crowd.Is there anything more Canadian than butter tarts made with pure maple syrup? I truly believe you will agree that these Ultimate Canadian Maple Butter Tarts are hard to beat. You can also bake the pecans in a single layer on a baking sheet at 350˚F (180˚C) until fragrant and golden, about 8 minutes. Remove once they are slightly darkened and fragrant. Toasting them in a skillet on the stovetop is faster, but you have to constantly stir to keep them from burning. I toasted the pecans before adding them to the butter tarts to help bring out even more flavor. Make sure to refrigerate the dough for at least 30 minutes before rolling out and transferring to the muffin tins. Overworking the dough will cause the pie crust to toughen and lose the flaky texture. I added just enough water (also chilled) to bring the dough together, but try to avoid adding too much. Just try to work as quickly as possible to keep the butter from melting. You can also use two forks, the tips of your fingers, or carefully pulse in the food processor. To help create the buttery flaky texture for the pie crust, I used a dough blender to cut in the diced butter and shortening. These Canadian Butter Tarts are best the day they are baked, but can be stored in the refrigerator in an airtight container for up to 5 days. I went with the gooey, runny filling, but feel free to add another egg and/or add a couple of minutes to the cooking time for a more firm center. The filling can range from solid to more gooey depending on the family and region. Next time, I may add some chocolate chips along with the pecan pieces. Since the pecans are added to the pastry cups separately from the filling, you can even mix and match without having to make an entire batch of just one flavor. If you aren’t a fan of pecans, they can simply be left out or substituted for raisins, walnuts, currants, or chocolate chips (a favorite with our kids). I went with pecans due to the theme of today’s event and to highlight the season. ![]() They can be made plain with only the brown sugar maple (or corn syrup) filling or have a variety of additions and other flavors. Butter Tarts are a delicious Canadian treat with a flaky crust and a sweet, caramel-like filling.
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