Canadian Butter Tarts
From Cosmicmother 8 years ago
- 30 min to make
- Serves 12-18
I took my Grandma's Butter tart recipe and made a couple of changes. The big one was replacing the corn syrup with Maple syrup, making these even more delicious---and more Canadian! Once they hit your mouth they are gooey and buttery, but set up medium-firm. Read more If you like your filling more runny, leave out one egg. See less
Ingredients
- 15-18 store-bought tart shells* shopping list
- 3/4 cup raisons--or use pecans or walnuts instead-or leave them plain! shopping list
- 1/4 cup butter, melted shopping list
- 2 large eggs shopping list
- 1/4 tsp. salt, I use fine sea salt shopping list
- 1 tsp. vanilla shopping list
- 3/4 cup lightly packed brown sugar shopping list
- 1/2 cup pure Maple syrup-- (or golden corn syrup**) Do not use pancake syrup though!! shopping list
- 1 tsp. vinegar or lemon juice (do not leave out, helps with the "lift") shopping list
- - shopping list
- *or use a homemade pie crust: roll to an 1/8" thick, cut with a 4" round cookie cutter and place in a 12 cup muffin tin. Chill for 1/2 an hour before filling.The muffin tin will hold more filling than the premade tart shells, therefore making 12 servings. shopping list
- - shopping list
- **If you use golden corn syrup, only use 1 egg and just a 1/2 cup of brown sugar--Make sure to follow the different baking directions too! shopping list
How to make it
- Preheat oven to 350F degrees*. Place 15-18 tart shells with their tins on a lined baking sheet.
- Evenly distribute the 3/4 cup of raisons into each tart shell.
- Melt the butter and set aside to cool slightly.
- Lightly beat two eggs with 1/4 tsp. of salt and a tsp. of vanilla. Add in 3/4 cup of brown sugar, 1/4 cup melted butter,1/2 cup maple syrup, and 1 tsp. of vinegar or lemon juice-- stir just until combined (stop mixing as soon as bubbles start to form.)
- Pour the mixture into each tart shell, about 3/4's full. The amount of tart shells/muffin tins depends on how big the shells are. A large muffin tin with homemade crust should yield 12 tarts, store bought frozen tarts about 15-18.
- Bake at 350f for 20-25 minutes. Do not let the mixture boil. If the centers are boiling, remove from the oven. Let cool completely on the tray before storing.
- *If baking with corn syrup instead of Maple syrup, Preheat the oven to 375f degrees and bake for 15-20 minutes.
The Rating
Reviewed by 1 people-
These turned better then i thought. I used Becel vegan spread in place of butter, I also made my own pie crust with Robin Hood gluten free flour.
I followed the recipe and was very pleased with how it turned out.
I was a bit nervous about...more
eastcoaster
in loved it
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" It was excellent "