What could be more Canadian than butter tarts? Maple butter tarts, of course. These are
spin-offs from my best butter tarts. (See: Mrs. A’s Butter Tarts.) However, they are much sweeter because of the maple syrup. You can also get in a Southern mood and make butter tarts with cane syrup. (Try: Go South Butter Tarts.) In fact, go crazy and make them all!
1 cup (250 mL) maple syrup
2/3 cup (150 mL) dark brown sugar (4-3/8 oz/120 g)
2 large eggs
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) salt
1/4 cup (60 mL) cold, unsalted butter (2 oz/60 g), cut in tiny pieces
15 cold, uncooked, 3 inch (7.5 cm) tart shells
In medium pan, stir together syrup and sugar. Cook, stirring twice, on medium heat until mixture bubbles up and top is covered with foam. Immediately reduce heat to low. Simmer 5 minutes, or until thickened. Remove from heat. Cool 2 minutes.
Meanwhile, in heatproof bowl, whisk together eggs, vanilla and salt until just combined. While whisking constantly, slowly and gradually pour in hot syrup mixture. Stir in butter until melted. Cool 30 minutes, or until room temperature.
Preheat oven to 450F (230C).
Fill each tart shell two-thirds full. Bake in preheated oven 5 minutes, or until starting to set. Reduce heat to 350F (180C). Bake until pastry is golden and filling is puffy but not too dark, 10 minutes (for runnier tarts) to 15 minutes (for firmer tarts).
Kitchen Secrets: The easiest way to cut cold butter into tiny pieces is to shred the butter using the large holes of a box grater.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL