Classic Canadian Butter Tarts!

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup offers a lower glycemic index, while corn syrup is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier, while margarine is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chocolate chips

Dried cranberries add a tart flavor, while chocolate chips are more affordable.

In a bowl, whisk together 170 grams of flour and 1 gram of salt.

Add 57 grams of lard and 57 grams of butter to the flour mixture, mixing until it resembles coarse crumbs.

Add 1 tablespoon of ice water to 1 tablespoon of sour cream to loosen it up, then mix into the flour mixture until it forms a shaggy dough.

Wrap the dough in cling film and refrigerate for 30 minutes.

Dust the work surface with flour and roll out the dough to about 3 millimeters thick.

Use a 10 centimeter ring cutter to cut out circles of dough and press them into muffin cups to form tart shells.

Chill the tart shells in the fridge before baking.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

In a bowl, mix together 150 grams of brown sugar, 2 grams of salt, 118 milliliters of maple syrup, 76 grams of melted butter, 2 eggs, and 1 tablespoon of apple cider vinegar until combined.

Pour about a quarter cup of filling into each tart shell, adding raisins or nuts if desired.

Bake for 20 to 25 minutes until the filling is set and the pastry is golden.

Cool in the muffin tins for 20 minutes before transferring to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens