Canadian butter tarts from The Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More; Expert Techniques for Making Fabulous Pies from Scratch (page 280) by Ken Haedrich

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Notes about this recipe

  • Eat Your Books

    Can substitute apple cider vinegar for white vinegar.

  • ashallen on December 23, 2021

    Very tasty - I really liked the combination of maple and brown sugar flavors in the filling. I made a few with finely chopped walnuts and liked those even more! Although the vinegar added a nice edge, I didn't care for its flavor (though it softened after a day) and would leave it out of the filling next time. I used apple cider vinegar so maybe white vinegar would have been more flavorless and better. Pastry was plentiful, flaky, and buttery (yum!). I used a muffin tin that browns muffin bottoms well but the tart bottoms were pale and a bit soft in the middle, though cooked. I'd try baking them longer than 18 minutes next time and/or placing the tin on a preheated baking stone. Recipe available online at https://www.epicurious.com/recipes/food/views/canadian-butter-tarts

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