Autumn is the perfect time to bring out the cozy recipes like this Canadian staple of Maple Butter Tarts. Flaky crust, sweet and mapley filling, these tarts are the perfect addition to any Fall Festivity you have planned.
Maple Butter Tarts are just the essence of autumn – sweet, buttery morsels full of that earthy maple goodness. The fact that they’re tarts make them that much easier to serve at parties or give away. Or have with a nice cup of tea or cup of coffee. I think they’re too decadent to make all year round, but are perfect for the holidays, though I think some Canadians might strongly disagree!
Since today is Thanksgiving Day in Canada, I wanted to feature this Canadian treat for the next recipe in the Vintage Autumn series. Maple Butter Tarts are very reminiscent of Pecan Pie, but Canadians have very decided opinions on what makes a good butter tart. I don’t know if Americans are as divided about their pecan pies. I think we’re more divisive about how to say “pecan pie” than about how it’s made. lol
A good butter tart needs to have a thin crust, but not too thin that it falls apart. The filling needs to have a good firmness so when its cut into, the filling doesn’t run out. There’s some debate about with raisins or without. With nuts or without. With chocolate or without. I say no to the chocolate. I’ve tried it and it completely overpowers the buttery filling. Nuts are okay, but I personally think raisins or plain taste the best!
I need to note here that most butter tarts I’ve seen are plain, not made with maple. But, come on! Maple and Canadian butter tarts? What’s not to love about that?
The recipe I tried is an authentic Canadian recipe called “Maple Syrup Butter Tarts” published in the Purity Cook Book in 1945. I also used one of the pastry recipes it recommended in the cookbook. Purity was a flour milling company in Canada that was founded in 1905, and their cookbooks became a staple in Canadian households for many, many years. I believe their last published edition is from 1967 which you can still buy as a reprint now.
Probably the two biggest issues that arise with making butter tarts are the crust being the wrong thickness and the tarts being overfilled.
Okay, now that you’ve got the tips and tricks for making these, I do hope you make them. They are worth the effort and ever so delicious!