Recipe by mrsmambo
"These butter tarts are traditionally Canadian, made with sweet maple syrup."
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12 (3 inch)
unbaked tart shells
packed brown sugar
egg, lightly beaten
chopped walnuts, or as needed
When inept people try to bake, bad reviews (wrongly) happen to great recipes. This turned out perfectly. I DID adjust the baking time, as I was using a traditional lard pastry crust and I wanted to be sure it cooked through. I baked at 425 for 15 mins and then down to 400 for another 5 mins. The pastry was golden brown, and the filling nicely set - consistency of jelly, not runny. Thank you so much for posting this traditional French Canadian desert!!! Grandma Watts would be proud!!!!
TRIED THIS RECIPE AND FOUND IT MUCH TOO SWEET
ALSO DID NOT SET AND IS VERY RUNNY
WILL STICK TO MY BASIC RECIPE
I ONLY WANTED TO MAKE SOMETHING DIFFERENT AND BOY WAS IT DIFFERENT
Delish!! I followed the recipe exactly except I didn't have walnuts, but they would be so good in this recipe so I will use them next time! A truly Canadian classic, and one of the best butter tarts I have had! Make sure to use PURE Maple syrup!! The pure maple syrup is thick and not too sweet!
* Percent Daily Values are based on a 2,000 calorie diet.
Real Canadian Butter Tarts, eh?
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 125
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