Canadian Butter Tarts with Maple Syrup
As most of you know, I’m from the “Belle Province” which is Québec! Right about now, there’s a delicious festive event that takes place every year and it’s going to sugar shacks. This is a great place to enjoy maple syrup!
So far, I’ve shared many recipes with you using this ingredient like Grand-Pères (Maple Syrup Dumplings), Cranberry Cream Cheese Crisp, Healthy Homemade Granola, Roasted Rainbow Carrots, Maple Bacon Cupcakes, Bourbon Maple Bacon Jam, Maple Ginger Scallops, Maple Walnut Ice Cream, and so on.
In this episode, I’m sharing another one… Canadian Butter Tarts with Maple Syrup! This is truly a Québec favorite sweet treat! Made in small individual tarts, these little guys are so tasty! They’re easy to make and perfect to enjoy as a mid-afternoon snack or dessert.
We have to make circles in my foolproof dough and using a 6-inch cookie cutter is the ideal size. The dough should not be thinner than 1/8-inch thick and the circles have to be bigger than the muffin cups because when they cook, the filling will expand and might go overboard if they’re not big enough. Also bring the dough all the way up to the top to prevent a mess as well.
As the title infers, there’s maple syrup in the filling. Try to find a good quality brand – most of the ones sold at the store are inferior to the ones from Québec and other provinces such as Ontario, New Brunswick, Prince Edward Island and Nova Scotia. Vermont is also a producer and I believe there are more states that are as well. Another option would be to use Corn Syrup which you can get my homemade recipe by clicking on it. Either you choose maple or corn syrup, use my trick when handling sticky ingredients… Measuring Honey, Syrup or Molasses without Sticking
I add some pure vanilla extract to the filling. It gives a nice touch to it. I don’t recommend using maple syrup extract because it’s too much… it’s overpowering! It’s my preference but like I always say – “adjust the recipe to your liking”.
Another ingredient that is up to you to use is sultana raisins also known as golden raisins. Other raisins, currents, or even chopped pecans are other delicious options. These are your Canadian Butter Tarts with Maple Syrup so make them the way you choose.
The consistency of these little guys is a personal preference as well! Like many butter tarts aficionados out there, I like mine slightly runny in the center and firmer around the dough (22 minutes) while others prefer theirs very runny (18 minutes). On the other hand, some enjoy them firmer (25 minutes) which makes them less messy. You’re the boss of your tarts so cook them accordingly…
These Canadian Butter Tarts with Maple Syrup are simply pure indulgence! Made in individual tarts, these bite sized treats are absolutely delicious! Like millions of Québécois every year, enjoy maple syrup with these incredible treats!
Bon Appétit!
Here are more scrumptious dessert recipes for you to try…
– Key Lime Pie
– Pumpkin & Spice Cream Cheese Muffins
– Tiramisu
– Poached Pears with Caramel Sauce
– Cream Cheese Carrot Cake
– Butterscotch Pudding
– Pavlova
– Black Forest Cake
– Creamy Cheesecake
and for even more snack recipes, click on this link… Recipe Category • Snacks
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Canadian Butter Tarts with Maple Syrup
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Ingredients
- 2 9-inch pie crusts, cold and rolled to 1/4-inch thick see Recipe
- 1 cup brown sugar
- 1/2 cup good quality maple syrup tips & tricks
- 1/4 cup unsalted butter, melted
- 2 large free-range eggs, room temperature and beaten
- 1 tsp. pure vanilla extract
- 1 pinch fleur de sel
- 1/2 cup sultana raisins aka golden raisins (substitute currents or chopped pecans)
Directions
- Cut 6-inch circles using a cookie cutter in the dough. Place circles in a 12-muffin pan, pressing into the bottom and up the sides; set aside.
- Preheat the oven to 375ºF
- In a bowl or large measuring cup, add brown sugar, maple syrup, melted butter, eggs, vanilla and fleur de sel. Whisk until the ingredients are well incorporated. Add raisins and stir to blend.
- Pour the filling evenly in the prepared muffin cups 2/3rds full.
- Transfer to the preheated oven and bake for 18 to 25 minutes or until golden brown and desired consistency, rotating the pan halfway through baking.
- Remove from the heat and cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.
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