Canadian butter tarts with Moose Maple Butter – perfectly crisp pastry filled with a delicious baked buttery filling, popular all over Canada.
There are a few things as synonymous with being Canadian as maple syrup! I had heard about a new product ready to be launched in the UK called Moose Maple Butter. I had to find out more as the first thing that came to my mind was Canadian butter tarts.
According to Farrah at Moose Maple Butter its a “combination of pure Canadian Grade A maple syrup and fresh British butter with a dash of sea salt.” As a Canadian I grew up smothering my mum’s pancakes in pats of butter, further drowning them in maple syrup. This is pure heaven to me! Not one to miss out, I made sure I waited in the morning my sample tub was being delivered. In pure greedy fashion I had to taste it straight away, I didn’t even wait for the toast to spread it on! On the tongue you first get the sweetness from maple syrup and then follows the saltiness of the butter. However neither overpower the other, just the perfect balance. The butter is creamy and the sea salt cuts through the sweetness to leave you with the lovely taste of pure maple.
My mind was racing on all the sweet things I could make, but in fact sometimes simple is best. I settled on a traditional Canadian butter tart. Butter tarts are made with leftover pastry from other bakes with a filling of butter, sugar and eggs. It’s one of those recipes where each home has their own variation. They even have much sought after awards at Country Fairs for the best butter tart. I decided upon another much loved flavour combination that reminds me of my Canadian upbringing … maple and walnut! The result is a delicious and simple maple butter tart and a walnut pastry.
Moose Maple is available in many shops throughout the UK, check their website for a stockist list.
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For another great recipe using Moose Maple Butter, check out our Dutch Pancakes.
Moose Maple Butter Tarts
- 200 g plain flour
- 80 g cold unsalted butter
- 50 g walnuts (finely crushed)
- 1 egg (beaten)
- pinch salt
- 50 g Moose Maple Butter
- 60 g dark muscavado sugar
- 1 egg (beaten)
- 1 tsp lemon juice
- In a food processor, add the flour and butter and pulse until it resembles breadcrumbs. Gradually add the egg and mix until the mixture just comes together (you may or may not need all the egg). Remove from the bowl and gently knead to form a ball, then wrap in cling film and place in the fridge for about an hour to rest. Meanwhile make the filling.
- In a bowl, cream together the Moose Maple Butter and sugar until light and fluffy. Add the eggs and continue to beat until well combined.
- Finally, roll out the pastry until thin, about 5mm. Using a fluted cutter to fit your tin, cut the pastry bases and place into the tin gently pushing them down. Fill with the butter mix 2/3 full (as they will bubble up and can spill over if too full). You can cut pastry shapes for the top if you choose or leave them plain. Bake in an oven at 190C for 15min.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •