When you think of Canada…what comes to mind? For many Canadian foodies…the answer would be Butter Tarts.
Butter Tarts…the quintessential Canadian bakery treat.
My first memories of Butter Tarts date back to when my Grandmother visited from England…my mother always had a box of Butter Tarts specifically for her mother…well, she did share them.
Grandma loved her Butter Tarts…as did I!
Unfortunately, I have not been able to share my love for Butter Tarts with my boys. For years, my boys have watched family members enjoying the simple pleasure of devouring the sweet and sticky tarts…dairy, eggs and the possibility of peanut/tree nuts make Butter Tarts .
So you can imagine my boys delight when I was able to re-create the famous Butter Tart to be dairy, egg and peanut/tree nut free for them to enjoy.
I am still trying to perfect this recipe with the right cooking time and amount of filling. My advice is to ere on the lighter side for the filling than to fill them too full. Refrigerating the pastry lined muffin tin before baking does make a difference on how much the filling overflows. Take the time to do that step.
Dairy, Egg, Soy and Peanut/Tree Nut Free Maple Butter Tarts
2 tbsp. canola oil
2 tbsp. applesauce (I used cinnamon applesauce as it was all I had on hand)
1 tbsp. flaxmeal mixed with 3 tbsp. of water and left in the refrigerator overnight or until it thickens
1 cup packed Demerrera Sugar
2 tbsp. unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp pure vanilla
pinch kosher salt
In a bowl, mix together the above ingredients.
Dairy and Egg Free Pastry
2 cups plus 2 tbsp. unbleached all-purpose flour
1 tsp kosher salt
2/3 cup canola oil
1/3 cup water
In a large bowl measure the flour and salt together.
Combine the oil and water in measuring cup.
Using a wooden spoon, carefully fold together the wet with the dry until just combined.
Divide dough in two.
Roll each dough ball out between floured wax paper until about 3 mm thick and cut 4 inch circles and tuck into muffin tins. Fill all 12.
Refrigerate for 30 minutes.
Fill each pastry lined muffin tin with less than a 1/4 cup of the filling.
Bake at 325 F for 20-25 minutes watching carefully that they do not overflow…which mine did.
Let cool in tin for at least 10 minutes. (Do not fret if the filling has spilled over…just scrap as much as you can back in the tart.)
Carefully lift the tarts out of the muffin tin to finish cooling on a cooling rack.
They may not have looked pretty but my boys loved them!
Happy Canada Day Weekend!