Take an iconic Canadian favourite treat like a butter tart, add in more Canadian maple flavour & make it as a full sized pie! – from Rock Recipes
Ingredients
For the Pastry
- 1 cup very cold butter cut into small cubes
- 2 ½ cups flour
- ½ tsp salt
- 1/4 – 1/3 cup ice water Only enough to make a dough form.
For the Filling
- 4 eggs
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1/2 cup melted butter not margarine
- 3/4 cup maple syrup
- 1/2 cup dark corn syrup
- 3/4 cup raisins
Instructions
For the Pastry
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Sufficient for two 10 inch pie shells. (freeze the second one for later)
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Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
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Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
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Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
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You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
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Roll the dough into a 12 – 14 inch round and place in the bottom of a 10 inch pie plate. Trim and flute the edges as desired.
For the Filling
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Whisk together the eggs, brown sugar, vanilla, butter, maple syrup and corn syrup until the brown sugar is dissolved.
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Stir in the raisins.
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Pour into the prepared pastry crust and bake at 350 degrees for about 50-60 minutes or until the middle is set but can still wobble bit.
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Cool completely before serving.
By George has declared July as “Butter Tart Month.” Here is a menu of our delectable articles on Canada’s iconic dessert.
Chris George, providing reliable PR counsel and effective advocacy. Need a go-to writer or experienced communicator? 613-983-0801 @ CG&A COMMUNICATIONS.
