butter tarts with Maple syrup is added to the raisin filling and we soaked the raisins in Canadian Whisky. The crust is a buttery tart crust. And since I love my crust “well-done”, nicely browned and flavorful, I prebaked the crusts before filling them.
The Butter Tart--Ontario pioneers recorded the recipe for this mix of butter, sugar and eggs in a pastry shell as early as 1915 but its roots may lie in the century New France. Double the eggs if you want a less runny buttertart.
Make your own delectable custardy tarts instead of buying them. We& subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we& included variations on the classic, with chocolate and pecans instead of raisins.
The Best Classic Canadian Butter Tarts -" for Canada Day! there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. Don't do the raisin debate, just leave them out if they are not your thing.
Classic Canadian Butter Tarts are near the top of my personal list of can't resist baked treats. The sweet, caramelly filling with a thick super flaky pastry .you can also use pecans, walnuts or even chocolate chips.