Maple Butter Tarts | For the Pâte Sucrée Pastry : YIELD: 20 – 3-inch tarts or 30 – 36 mini tarts If you use a vacuum sealer, it extends the life of the dough. Using this system eliminates air pockets and the possibility of freezer burn. Use whatever you have.ĬHEF TIP: I use a vacuum sealer to store and freeze the dough. Typically, I use muffin tins and mini muffin tins to make these tarts. You do not need special equipment to make butter tarts. The following recipe for dough and custard filling that will make 8 – 3-inch tarts + 24 mini (2-inch) tarts. NOTE: I make a combination of different tart sizes at the same time.
You can find the recipe for Pâte Bris ée here.
P âte Bris ée is also a great option for these butter tarts. For longer storage, wrap the dough well in plastic wrap and slip inside a plastic zipper bag, then label and freeze the dough. Use the dough after a one-hour chilling or refrigerate for up to three days. The dough can be quickly made in a food processor or it can be made easily by hand. It is a tender dough enriched with egg yolk. The Ultimate Canadian Maple Butter TartsĬHEF TALK: I like using a French pastry called P âte Sucr ée for butter tarts. You will note that I use salted butter in the filling. While this is not the norm, (unsalted butter is always suggested in baking), the combination of salted butter and brown sugar provides a rich butterscotch flavour undertone that compliments maple very well. While many butter tart purists prefer their baked treats without embellishments, roasted pecans or walnuts and/or raisins are a great addition. The addition of maple syrup is delightful and oh, so Canadian. The filling for this tart recipe is essentially a custard (similar to pecan pie filling or cheesecake).
My Mom always made this family favourite with maple syrup and I have carried on that French Canadian tradition. This particular recipe is also included in an article pertaining specifically to maple for the Culinary Historians of Canada‘s CANADA 150 FOOD BLOG CHALLENGE. Maple is as much a part of the Canadian food scene as poutine, tourtière or Nanaimo Bars. Is there anything more Canadian than butter tarts made with pure maple syrup? I truly believe you will agree that these Ultimate Canadian Maple Butter Tarts are hard to beat.
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