Butter tarts are a truly Canadian pastry. Its precise origins are unknown but are thought to have been invented by the early Pioneers settling in Canada. The earliest recipe comes from Ontario, Canada in early 1900. Today, butter tarts are renowned and made end enjoyed throughout all of English-speaking Canada. Now we share this recipe with you and hope you will enjoy the butter tart as much as Canadians have for generations.
3/4 cup brown sugar
1/4 cup butter, softened
1/2 cup maple syrup
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 pinch salt
1 cup raisins
1/2 chopped cup pecans
Preheat oven to 175 degrees C.
Roll out the pase brisee into individual small pie forms (I bought very easily washable silicone pie forms from Ikea)
Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.