Real Canadian Butter Tarts, eh? Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 30, 2014
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!!!!
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Reviewed: Mar. 7, 2014
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
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Photo by westcoastmom
Reviewed: Dec. 28, 2013
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!
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Photo by westcoastmom

Cooking Level: Expert

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