A Canadian Institution! Butter tarts are a staple in the baking world in Canada. Flaky pastry filled with a sweet buttery filling.
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, and boy did I get excited. According to Farrah at Moose Maple 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 and 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 and in pure greedy fashion I had to taste it straight away, I didn’t even wait for the toast to spread it on! Firstly on the tongue, you get the sweetness of maple syrup followed by the saltiness of the butter, but neither an in overpowering way, 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 Canadian tradition of butter tarts. These glorious little tarts are made in most households back home, usually with leftover pastry from other bakes and a very simple 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.
To keep up to date with the launch of this product in the uk make sure you visit their website at Moose Maple as its updated regularly.
For another great recipe using Moose Maple Butter, check out our Dutch Pancakes.
moose maple walnut butter tarts
Print recipe
Ingredients
pastry
- 200g plain flour
- 80g cold unsalted butter
- 50g walnuts (finely crushed)
- 1 egg (beaten)
- pinch salt
filling
- 50g Moose Maple Butter
- 60g dark muscavado sugar
- 1 egg (beaten)
- 1 tsp lemon juice
Directions
| pastry | |
| 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. | |
| 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. | |
Note
Moose Maple Butter is a new product to be launched in the UK in 2015. If you can't find this butter with added maple syrup then you can use unsalted butter but increase the sugar content for the tart filling to 100g and use a pinch of sea salt.
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