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Canadian Maple Butter Tarts

In honor of Canada Day, we’ve whipped up a classic Canadian treat with a ‘Canuck’ twist – using maple syrup instead of corn syrup!

Make them plain, or fill them with one of our flavor variations.

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Prepare pastry as directed and chill for 30 minutes. On a lightly floured surface (I use tapioca flour), roll out pastry to about 1/8” thick. Use a 4-inch round cutter to cut out 12 circles. Fit into muffin tin, chill for another 30 minutes.

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To prepare the main filling, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt.

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Into each pastry shell, divide up any nuts, raisins or chocolate you wish to add, then top up with the filling. The filling won’t rise too much, so you can fill them close to the top.  Bake at 350°F for 20-25 minutes, or until filling is set and pastry is golden. Remove from oven and run thin knife around edges to release tarts if any filling has leaked out and stuck to the sides. Allow to cool in pan for 20 minutes, then transfer to rack to cool completely.

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Canadian Maple Butter Tarts
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Serves: 12
Using maple syrup instead of corn syrup, these sweet treats are perfect for sharing. Make them plain, or fill them with one of our flavor variations.
Ingredients
    Filling
    • ¾ cup packed brown sugar
    • ½ cup maple syrup
    • ⅓ cup butter or margarine, melted
    • 2 eggs
    • 1 Tbsp cider vinegar
    • ½ tsp salt
    Flavor Addition - Nuts & Raisins
    • ½ cup chopped walnut or pecan halves
    • ¼ cup dried currants
    • ¼ cup golden raisins
    Flavor Addition - Chocolate & Nuts
    • ½ cup bittersweet or dark chocolate (chips or chopped)
    • ½ cup chopped walnut or pecan halves
    Instructions
    1. Prepare pastry as directed and chill for 30 minutes. On a lightly floured surface (I use tapioca flour), roll out pastry to about ⅛” thick. Use a 4-inch round cutter to cut out 12 circles. Fit into muffin tin, chill for 30 minutes.
    2. To prepare filling, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt.
    3. Into each pastry shell, divide up any nuts, raisins or chocolate you wish to add, then top up with the filling. The filling won’t rise too much, so you can fill them close to the top.
    4. Bake at 350°F for 20-25 minutes, or until filling is set and pastry is golden. Remove from oven and run thin knife around edges to release tarts if any filling has leaked out and stuck to the sides. Allow to cool in pan for 20 minutes, then transfer to rack to cool completely.

     

     

    3 Responses to Canadian Maple Butter Tarts

    1. Gerr July 16, 2014 at 5:52 pm #

      on the maple syrup tart's can I leave out the vinegar? I cannot have anything fermented, no yeast , no mushrooms. my body does not tolerate vinegar, can I use something else? I usually use lemon juice in a vinegrette instead of vinegar.

      • Marla Hingley
        Marla Hingley July 16, 2014 at 6:53 pm #

        Lemon juice should work fine, but please let me know how they turn out (is the lemon juice a noticeable flavor?) Thanks!

    2. Mare November 9, 2014 at 9:15 am #

      Ooooo! The lemon actually sounds really good and fresh. How did it work out?

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