Fall
Maple butter tarts
Popular on Food52
9 Reviews
checker
March 20, 2011
I just wanted to say thank you for testing my recipe, and for finding humor in my directions. My family back home are deep in the throws of making maple syrup, and as soon as I have a jar I will put it to use making these. Here in Washington, DC we are watching Spring unfold. Hopefully you are not too far behind!
Arathi
March 12, 2011
Oh, lovely! My boyfriend's mother makes butter tarts, and that is exactly how she describes them - like pecan pie but without the pecans. I love them. Didn't realize it was a Canadian thing, but thought it was odd they aren't more popular here. Her recipe uses corn syrup - I love that you leave it out. Definitely saving this one!
MaryMaryCulinary
March 16, 2011
Thanks! I'm not a big fan of corn syrup, and while these aren't especially maple-y, I prefer using maple here.
Pat E.
March 12, 2011
Do you mean the US northern border? My Canadian mother always talked about butter tarts but could never really tell me what they were. I wish she was still here so I could make these for her. I will have to give them a try and have one with a shot of CC in her memory.
MaryMaryCulinary
March 12, 2011
Yes, that's the border I mean! Try them--homemade is the best and they'll taste even better, knowing they are mom-approved.
:)
:)
Pat E.
March 13, 2011
These were really terrific. Unfortunately one tart fell apart as I was removing it from the pan and I was forced to eat it hot...but the ones that had a chance to cool down a bit were even better... if that's possible. I put in a bit of dried cherries and macadamias ( I feel the same way about raisins) and they were absolutely delicious. The crust was simple and the best I've ever made. My mom would have loved them. Thanks so much for a great recipe! It's a keeper.
See what other Food52ers are saying.