Tag Archives: CANADIAN

The Best Butter Tarts Recipe (Placed 3rd in a Baking Contest!)

Cooking with Alison

Butter tarts are a wonderful Canadian dessert.  (Speaking of wonderful Canadian things, have you tried ice cider?)  Butter tarts are individually portion sized tarts that have a flaky pastry shell and a sweet and gooey filling.  If desired, the filling can include raisins or pecans.  I made both variations in the photo above.  If you like pecan pie (see my recipe here), you’ll probably like butter pecan tarts.  Personally, I prefer the tarts.  I made these butter tarts for the first time over Thanksgiving, 2011.  We were amazed by how good the pastry was.  This was the best, buttery and flaky pastry I have ever made and these were the best butter tarts we had ever had.  Although they can be a bit messy to eat, this pastry is the perfect compliment for this type and size of tart.  The filling is soft and gooey, you won’t get…

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Maple Butter Tarts

Butter tarts are a Canadian classic. How to make them more Canadian? Why, add a little maple syrup! If your family does not like raisins, leave them out- buttertarts are equally delicious without them.

Maple Buttertarts

Serves: 12 | Dish Type: Desserts  |  Preparation: Bake  |  Skill Level: Intermediate  |  Ready In: 45 Minutes

1 1/2 cups (375 mL)all-purpose flour
1/4 tsp (1 mL)salt
1/2 cup (125 mL) PC Country Churned Butter – Unsalted , cubed
1egg yolk
1 tsp (5 mL) distilled white vinegar
1/3 cup (75 mL) ice water

1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125 mL) light corn syrup
2 tbsp (25 mL) maple syrup
2 eggs
2 tbsp (25 mL) PC Country Churned Butter – Unsalted , melted
1 tsp (5 mL) vanilla
1 tsp (5 mL) distilled white vinegar
Pinch salt
1/4 cup (50 mL) golden raisins

In large bowl, whisk together flour and salt. Using pastry blender or two knives, cut in butter until coarse crumb consistency with some pea-size pieces. Make a small well in centre.

In small bowl, whisk together egg yolk, vinegar and water; pour into well in flour mixture. Using fork, gently turn flour into the centre where the liquid is. Once all liquid is absorbed, knead dough with your hands a few times until it comes together. Form into a ball. Flatten into a disc. Wrap in plastic wrap; refrigerate for at least 1 hour.

Meanwhile, in medium bowl, whisk together brown sugar, corn syrup, maple syrup, eggs, butter, vanilla, vinegar and salt until smooth; set aside.

Preheat oven to 450°F (230°C). Remove pastry dough from refrigerator; let stand 5 minutes. Lightly grease a 12 cup muffin tin.

On lightly floured surface, roll out dough to 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cookie cutter, cut out 12 circles, re-rolling dough scraps as needed. Place a dough circle into each muffin cup, pressing sides and bottom gently to fit; sprinkle raisins equally over top of each tart shell. Spoon filling into each tart shell, filling about ¾ full. Bake in bottom third of oven for about 11 to 13 minutes or until golden; let stand for 3 minutes. Run a knife around tart edges; gently transfer to rack to cool completely.

Source: Presidents Choice