Butter tarts are considered a genuine Canadian pastry dating back to the 1600’s. We’ve added maple syrup to our recipe to make it a truly national treasure.
Makes 12 Tarts
12 pre-made tart shells, room temperature
1 cup (150g) raisins (optional)
1 cup (150g) walnuts or pecans,(optional), coarsely chopped
1 cup (240ml) real Canadian Maple Syrup
2/3 cup (135g) brown sugar, packed
1/3 cup (75gm) unsalted butter, melted
1 pinch salt
Fit the pastry shells into the muffin tin.
Divide the raisins and nuts equally among the bottom of the tart shells.
In a medium bowl, beat together the eggs, maple syrup, brown sugar, butter and salt.
Pour into tart shells, about 2/3 full. Place muffin tin on a baking sheet.
Bake in a pre-heated 375F (190C) for 20-25 minutes until the filling is set.
Cool 5 minutes before removing from pan.