I made 24 small tarts and 16 large ones with doubling ingredients (I also doubled the pastry for later use and placed in 2 rounds in freezer). Bake for 16-20 minutes or until centers are just set (mixture will jiggle). to your. I added in chopped pecans and they were amazing! Re-roll the scraps and cut out more circles to make 12. However, they always used raisins or currents (being from England that is what they would have had on hand) withmilk. Think we just poured the butter over the sugar, added the egg and poured into to pastry shells? Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill. Rich and intensely flavorful filling – The filling is made with brown sugar and butter, so there is a deep molasses flavor from the sugar and smoothness from the butter. I am a newbie to making my own pastry…I’m a little confused about freezing 1/2 and refrigerating 1/2. This recipe is a keeper!! Gradually stir in the liquid, adding just enough to make the dough cling together. Added walnuts to some, nothing to others. In another bowl, beat the brown sugar, eggs, butter, syrup and flavoring; stir in raisins. (Do not overcrowd the pan). Always so nice to “meet” a fellow Ontarian:) I usually only add about 3/4 cup of the liquid and find that that’s enough to bring my dough together. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add the cream and maple syrup… 120 Comments, Posted in: Canada Day, Pies & Tarts, Video Recipes, Your email address will not be published. The taste is buttery with a warm caramel flavor. Let cool completely in the pan. These were fantastic. I LOVE pecan pies, but this…might be even better (with pecans) than that! The pastry recipe makes more than you need for a dozen tarts, so that’s why I instruct to freeze half for later use and refrigerate half for immediate use. My dough was a bit too soft to work with so I think I overdid it. Cool on a wire rack, about 10 minutes. It’s one of the few authentically Canadian recipes that exist on paper. These butter tarts are a simple treat with a decadent flair. Want to confirm total calories. Carefully spoon the … Around the holidays in Canada, butter tarts—a pastry case full of a sort of butterscotch goo often with raisins added—are everywhere. In a measuring cup, combine the egg and vinegar. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Serve immediately with maple syrup … Nothing more than a boring story, If you’re going to be mean, at least learn how to spell. Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cut in the lard and butter using a pastry blender or two knives until mixture resembles coarse oatmeal. Will make again for a Canadian treat to share with my Aussie friends. Butter tarts can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. Serve with ice cream if desired I didn’t have pecans on hand, so I added mini chocolate chips, and WOW! There is so many ways to make these delicious homemade MAPLE BUTTER TARTS, we have a lovely recipe here if you wish to check out our video.The video is a step by step tutorial and got lots of delicious ideas on how to make your own maple butter tarts. If the the syrup … For me, it’s a matter of personal preference with no right or wrong. Nutrient information is not available for all ingredients. Your email address will not be published. Enjoy and have a great week! Preheat oven to 425 degrees F (220 degrees C). The tips were well appreciated. I’m thrilled to hear you like them so much. Thanks so much for sharing!” – Heather. Pour in the butter tart filling just until half full. LOL, haven’t tried yet. Cool on a wire rack. the calories you are saying 241 calories. originally published November 21, 2019 — last updated September 19, 2020 Were. Ingredients For Butter Tarts. I also soaked the raisins (cause mine were dry) in rum then strained. ¼ cup unsalted butter, melted. Add water, 2 tbsp at a time, mixing with a … Is this just for filling or does it include tart shell. Place completely cooled tarts in an airtight freezer-friendly container or ziplock bag. The recipe sounds delicious! Could I use all butter instead of lard? I use pecans though because they are sweeter than walnuts, and I use whipping cream plus real butter, no margarine in this house. Many thanks! It was her grandmother’s recipe and it was very old-school. So ooey, gooey good! Thaw overnight in the fridge and reheat in the oven at 350F for about 10 minutes. As I mentioned before, you can add dried fruit or nuts to the individual butter tarts. Home > Recipes > maple syrup butter tarts. Was so nice to find a recipe without using corn syrup. 2 cups raisins (or 1 cup each raisins & chopped walnuts) In bowl or food processor, mix together flour and sugar. If I were to make it again I would try a 1/4 cup of brown sugar instead of 1/2 cup. This is my first time ever leaving a comment. Cut as many 4″ circles as you can. Thank you for your lovely comment! Thanks for the new recipe- it’ll be in my regular rotation, especially fast next time with the leftover dough half! Remove the tart shells from the freezer, and divide the raisins between the tarts. 1. If you're using the fruit or … Sprinkle a few raisins, pecans or walnut pieces into each cup and then pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 375 °F and continue baking until butter tart … These actually set a bit more than that but the flavour was divine. We ate them all in one day. Butter tarts became all the rage in the 1920s and 1930s. To make pastry: in a medium bowl, combine flour,sugar,salt and baking powder. Our daughter hadn’t tried them before either, and now I’m fighting with the two of them to save some for later. I also used currants instead of raisins. These are the best I have ever had! I hope that helps clarify things. Combine the brown sugar, maple syrup, and butter in a mixing bowl and whisk briefly. Your opinion would be helpful. Bakery Style Chocolate Chip Muffins (video), Bakery Style Blueberry Streusel Muffins (video). Add raisins and chopped … this link is to an external site that may or may not meet accessibility guidelines. I always find that freezing butter then grating in using large box holes makes for a flakier crust for any tarts or pies. Not being a fan of either raisinsorcurrents, I always picked them out! Sprinkle a few raisins, pecans or walnut pieces into each cup and then pour the filling into the shells and bake the tarts for 5 minutes, then reduce oven to 375°F and continue baking until butter tart … Add enough water to make one cup. For best results, freeze the day they were baked. 1 2 3 Next. Once the butter has melted, place several of the coated sticks in a single layer. Often dried fruit or nuts are added to the filling. Divide filling among tart shells. Turned out perfectly. Additional flavour layer! I omitted the raisins and added pecans on top of a few. I have made them before but they never turned out this good. I’m thrilled you liked it so much:). In a medium bowl combine melted butter, brown sugar, maple syrup, eggs, vinegar and salt and whisk until combined. I also made a few changes, like substituting half of the lard for butter for more flavor, yet still maintaining the flakiness you can only get from lard. This is the first time I’ve tried these. LOVE LOVE LOVE butter tarts! Mat have been the wrong kind of sugar (raw). Melted the butter in the microwave and stirred in sugar and other ingredients as directed. Congrats! 1-1/2 cups packed dark brown or Demerara sugar. You can, but it just won’t be as flaky. Most excellent. Finally! Label with the date and store in the freezer for up to 3 months. Place the other in the fridge to chill for one hour. I tried melting the sugar in the butter. Results 1 - 10 of 29 for maple syrup butter tarts. For best results, freeze the day they were baked. 4 large eggs. Is there maple syrup in Butter Tarts? Thanks for sharing it!! Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Whisk sugar, maple syrup and butter in a bowl by hand until combined. Doubled recipe followed exactly....turned out wonderful! You’re very welcome, Lynness! Used shortening instead of lard, used skim milk instead of cream. ¼ cup all-purpose flour. Thank you. Most butter tarts use corn syrup, but there are a Canadian classic, so I use maple syrup. Glad you like it and happy holidays! Do you end up mixing them together? Bake for 13-15 minutes or until crust is lightly golden around the edges and filling is bubbling. In a small saucepan, melt the butter and brown sugar. The texture of these butter tarts is flaky and crumbly with a sticky-gooey center. Being a Canadian (also from Ontario) but who has lived in Los Angeles for over two decades, I miss them terribly! Drain. It still will taste great, so up to you:). Did you know that Butter Tarts are uniquely Canadian and this gooey confection is often judged by its syrup factor. Grandma Watts would be proud! Enjoy and Happy New Year! Add enough cold water to make one cup. I found it too sweet and despite using dark maple syrup I found the brown sugar was too predominant. They are a perfect sweet indulgence whether you’re Canadian or not. In a large bowl, toss together the flour, baking powder and salt. Best way to remove the tarts from the pan is to place a cooling rack (upside down) on top and flip the pan over. The pure maple syrup is thick and not too sweet! Let me know if you have any further questions:). The sugar does not have to be completely dissolved. Add comma separated list of ingredients to exclude from recipe. Thank you for your kind words and happy holidays! Thank you for your feedback, Carrie. This were so quick an easy with minimal ingredients. Made this back in June and wow.......gone in seconds, TRIED THIS RECIPE AND FOUND IT MUCH TOO SWEET ALSO DID NOT SET AND IS VERY RUNNY WILL STICK TO MY BASIC RECIPE I ONLY WANTED TO MAKE SOMETHING DIFFERENT AND BOY WAS IT DIFFERENT. Did you make this recipe? But how much would you say that is? BAKED APPLE AND SWEET POTATO STRATA. I hope you enjoy these butter tarts and have a happy new year! Label with the date and store in the freezer for up to 3 months. Not in my family. As a Canadian, I have been eating butter tarts my whole life. I pinned a few and compared them and chose this one b/c it seemed easiest with what I had on hand. Roll the dough on a floured surface to about 1/8″ thick. Required fields are marked *. Cut in butter or margarine and shortening until mixture is crumbly. The filling is very sweet, a little grainy and delightfully in between liquid and solid. By far the best butter tart I have ever made…and I have made quite a few in my day. 307 calories; protein 3g; carbohydrates 44.5g; fat 13.9g; cholesterol 25.9mg; sodium 176.6mg. Have a very merry Christmas and I hope your mate loves the butter tarts! In a bowl, beat the egg and flour until smooth. Thank you so much for posting this traditional French Canadian dessert! I caught myself before adding the whole cup (!) Tightly saran wrap both portions. This one has ended my search! I then use hands to gently fluff into flour mixture, add lard broken into 1″ chunks before adding liquid. Wear is the recipe? In a measuring cup, whisk together an egg and some vinegar. Set aside. Cool … Cover with boiling water; let stand for 5 minutes. They turned out beautifully. These things are INCREDIBLE! A butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Percent Daily Values are based on a 2,000 calorie diet. This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center. Place one in the freezer for later use. I’m putting together baking plates for my friends and family this year to keep the magic alive for Christmas at a distance. Make sure to use PURE Maple syrup!! Preheat oven to 375F and position a rack in lower third of oven. Great to hear, Donna! To freeze butter tarts: Place completely cooled tarts in an airtight freezer-friendly container or ziplock bag. Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. The first 2 dozen disappeared during quality control testing so I’m making more this morning . PS my mate wanted butter tarts for Christmas but I told him I never making this my baking but I secretly searched for a recipie that had the ultimate combination of ingredients, including no corn syrup and thus, why I chose this one! Meanwhile, mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, walnuts and raisins and pour the mixture into the tarts. It did not alter the quality of filling adding that extra time. Butter pastry; 1.5 cups all-purpose flour; 0.5 cups unsalted butter, cubed and chilled; 0.5 teaspoons salt; 3-7 tablespoons ice water; Maple butter filling; 3 tablespoons unsalted butter, softened; 1 / 2 cup brown sugar; 1 egg, at room temperature; 1 / 2 cup maple syrup … Bake the tarts for five minutes, then … Stay safe and Merry Christmas! The filling made enough for 7. Thaw overnight in the fridge and reheat in the oven at 350F for about 10 minutes. I refrigerate again before rolling small sections (1/4) at a time for the circles (of which I used a rolling circle cutting set which has different diameters) with a 3″ and 4″ size. Gradually stir in the liquid, adding just enough water to make the dough cling together. Amazing! Yes, butter tarts freeze really well. I use light or dark corn syrup, which makes the filling a little softer without being runny. Design by Purr. 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My regular rotation, especially fast next time with the rack in lower third of oven butter. Remember having to do this step at all on the stove so the does! It just won ’ t have pecans on top of a few and compared them and this! The muffin tin tarts in an airtight freezer-friendly container or ziplock bag 30 minutes adding that extra time that only. On June 15th, 2017 and has been recently updated to include in.. Side maple syrup butter tarts sweet maple syrup I found the brown sugar, maple syrup to make your everyday easier. To great recipes then strained leave a comment with your star rating below beat the egg and –! Following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this for.