Butter tarts were common in pioneer Canadian cooking, and they remain a characteristic pastry of Canada, considered a recipe of genuinely Canadian origin. It is primarily eaten in and associated with the English-speaking provinces of Canada.Visit our "What Is A Canadian Thanksgiving All About?" post – https://thecultureties.com/canadianthanksgiving/
- 2 9-inch store bought pie crusts or if you prefer your own crust recipe
- 1/4 cup unsalted butter
- 2/3 cup brown sugar, light or dark
- 1/2 tbsp all purpose flour
- 2 large eggs at room temperature
- 1/3 cup plus 1 tablespoon of pure maple syrup
- 1 tbsp pure vanilla extract
- 1/2 teaspoon kosher salt
- On a lightly floured surface, roll one of the pie crusts into about a 12-inch circle.
- Using a 4-inch round cookie cutter or biscuit cutter, cut out rounds from the pie crust (reroll the scraps if needed). Gently place each round into a well of the muffin pan and press the dough up the sides to create a tart shell.
- Repeat with the second crust (if you only have one muffin tin, bake in batches). Place pan in the fridge and chill for 30 minutes.
- In a microwave safe bowl melt the butter on medium heat, allow to cool to room temperature.
- Add the sugar and flour to the butter and mix until smooth (it will appear thick).
- Preheat the oven to 350°F.
- Add the eggs, maple syrup and salt to the butter mixture and stir to combine well.
- Remove shells for the fridge and carefully fill evenly with the mixture until about 3/4 full.
- Bake for 25-35 minutes, or until tops of pies appear dry and crackly. If unsure, use an instant read thermometer, which should register 200°F degrees when done.
- Place tins on a rack and allow to cool completely before removing pies from tins.
TO STORE: Keep leftover butter tarts at room temperature for up to 3 days. Enjoy at room temperature or warmed in the microwave (the crust will become somewhat soft) or oven (best option). TO FREEZE: Freeze baked, cooled tarts for up to 3 months, tightly wrapped in a double layer of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature prior to serving.
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