There is something so inexplicably delicious about a well-made butter tart. One of the country's most iconic dishes, the marriage of buttery pastry with a rich, sweet and gooey filling is, in our humble opinion, one of the most perfect desserts anyone could possibly sink their teeth into. The new cookbook Brown Eggs and Jam Jars, from Aimée Wimbush-Bourque, is all about using the amazing Canadian ingredients that surround us and turning them into something that can be truly enjoyed around a table with family and friends.
"Not only is the butter tart deeply rooted in Canadian culture, but they are one of the few sweet treats I remember enjoying from my whole foods upbringing. The recipe in my mother’s tattered handwritten cookbook showed equations for 10 times the amount, as my sister and I routinely made butter tarts to sell at the weekend farmer’s market. During the long ride into town, I made it my duty to eat all the broken ones that were deemed unfit to sell... I’ve tweaked my mother’s recipe over the years to make it my own. Swapping maple syrup for the usual corn syrup came when I moved to Quebéc, and pecans always seemed a better match than the traditional walnuts. Alongside the maple and nuts, these tarts are full of currants and toasted coconut; they are chewy, and yes, a little bit gooey. They are a three-bite delight, encased in a thin flaky crust and delivering just the right amount of sweetness." - Aimée Wimbush-Bourque.
Maple pecan butter tarts
Preheat the oven to 350F.
On a lightly floured counter, roll pie dough to 1/8-inch thick and use the ring of a large Mason jar lid to cut out 12 rounds. You may need to gather the scraps and roll again to get a full dozen.
Gently press the rounds into the cups of a standard muffin tin and place in the refrigerator to chill while you make the filling. This allows the dough to rest, resulting in a flakier tart crust.
To make the filling, sprinkle chopped pecans and coconut onto a small rimmed baking sheet or pie tin and place in the oven. Toast for 4 to5 minutes, shaking the pan occasionally to ensure even toasting. Remove pan from oven when the coconut is light brown and cool.
In a medium bowl, whisk together butter, sugar and egg until creamy. Add maple syrup, cream, vanilla, salt and currants and mix well. Toss in toasted pecans and coconut and mix to combine.
To assemble, remove tart shells from the refrigerator and divide the batter evenly between the shells, ensuring you get a little bit of each ingredient with each portion.
Bake for 20 minutes, or until tarts puff slightly and the tops turn golden. Remove from oven and cool.
Store for up to 4 days in an airtight container or freeze for up to 8 weeks.
- Yield:
- 12 2-inch tarts
