Y’all can improve Canada-U.S. relations: Use cane syrup, beloved by Southerners, in the otherwise all-Canadian butter tart. I bought a popular brand called Lyle’s Golden Syrup. (Brits love Lyle’s, too – another international connection.) For even more of a hybrid, sprinkle chopped pecans into each pie shell before pouring in the filling. This recipe is a spinoff from my best butter tarts. Using cane syrup instead of corn syrup makes for runnier tarts.
1 cup (250 mL) cane syrup
2/3 cup (160 mL) packed dark brown sugar
2 large eggs
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) salt
1/4 cup (60 mL) cold, unsalted butter, cut in 20 bits
15 cold, uncooked, 3 inch (7.5 cm) tart shells
Stir together syrup and sugar in medium pan. Cook on medium heat, stirring twice, until mixture bubbles up and top is covered with foam. Immediately reduce heat to low and simmer 5 minutes. Remove from heat. Cool 2 minutes.
Meanwhile, in heatproof bowl, whisk eggs lightly with vanilla and salt. While whisking constantly, slowly pour in syrup mixture. Add butter and stir until melted. Cool to room temperature, about 30 minutes.
Fill each tart shell about two-thirds full. Bake in preheated 450F (230C) oven 5 minutes. Reduce heat to 350F (180C). Bake until pastry is golden and filling is puffy but not too dark, about 10 minutes (for runnier tarts) to 15 minutes (for firmer tarts).
Credit: Susan Sampson
Tested in Imperial