Canadian recipe
How to make Butter tart
Ontario
A small pastry shell filled with butter, brown sugar, syrup and egg, baked until the filling is set at the edges, runny in the middle and crackly on top.
Ingredients
- 12 unbaked tart shells, about 7 cm across (homemade shortcrust or ready-made)
- 125 g soft brown sugar
- 125 ml maple syrup or golden syrup
- 60 g butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice or white vinegar
- A pinch of salt
- 75 g raisins or chopped pecans (optional)
Method
- Heat the oven to 200 °C and put the tart shells on a baking tray or in a muffin tin.
- Whisk the sugar, syrup, melted butter, egg, vanilla, lemon juice and salt together until smooth.
- If you like, put a few raisins or pecans in each shell.
- Fill each shell about two-thirds full with the mixture. Do not overfill, as it bubbles up.
- Bake for 15 to 18 minutes, until the pastry is golden and the filling is bubbling. Cool in the tin for 10 minutes, as the filling is very hot, then lift out.
Made it at home? Tick it off and it goes into your kitchen passport.
The earliest known Canadian recipe was printed in 1900 in a hospital cookbook from Barrie, Ontario. Whether butter tarts should contain raisins is a famous, friendly Canadian argument.
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