Wednesday, August 7, 2013

Maple + Butter = ooey gooey Canadian tarts!

A family friend gave us a mason jar full of maple syrup he had tapped from trees on his property.  The other day I spied it in the fridge and knew at that moment that I had to make some ooey gooey butter tarts.  We were going for dinner at a friends' place so they would be the perfect ending to our meal.

I adapted this recipe from Canadian Living and totally cheated on the pastry but the result was delicious and the time it took was probably cut in half due to my short cut.

Maple Buttertarts

Filling Ingredients

  • 3/4 cup packed brown sugar
  • 1/2 cup maple syrup
  • 1/3 cupbutter, melted
  • 2 eggs
  • 1 tbsp cider vinegar
  • 1/2 tsp salt

Optional Add-ins

  • 1/2 cup chopped walnut halves
  • 1/4 cup golden raisins
  1. In a bowl, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt.  

Sour Cream Pastry (should you so choose to go all the way and not cheat like me)

  • 1-1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold lard, cubed
  • 2 tbsp Ice water, (approx)
  • 4 tsp sour cream

  1. Whisk flour with salt in a bowl.
  2. Cut in butter and lard using pastry blender until it resembles fine crumbs with a few larger pieces.
  3. Whisk water with sour cream; drizzle over flour mixture tossing briskly with a fork and adding more water if necessary.
  4. Press into disc; wrap and refrigerate until chilled (30 minutes up to 3 days)
  5. On a lightly floured surface, roll out pastry to 1/8" thickness.
  6. Using 4" round cutter, cut out 12 circles, re-rolling and cutting the scraps.
  7. Fit into 12 muffin cups.
  8. Refrigerate for 30 minutes. 

Putting it together:

  1. Divide add-ons ( if using) between shells.
  2. Spoon 1/4 cup of filling into each shell.  The filling rises so don't fill to the top.
  3. Bake at 350 for 20-25 minutes.  The filling should be set and the pastry golden.
  4. Let cool in pan for 20 minutes then transfer to rack. 

My pastry:

  • I bought a 2 pack of Tenderflake Deep Dish pie crusts and brought them to room temperature.  Then I rolled them flat, cut out my shells and voila - instant pastry.  

For some reason I don't like the pre-made tart shells but these turned out perfectly.  I will definitely do this again!  Enjoy!

Do you have a baking shortcut secret?


  1. What temperature and for how long do you bake the tarts?

    1. OMG - I can't believe I forgot the vital instructions. I have updated the recipe but it is 350 for 20-25 minutes. Sorry!


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