Butter Tarts Without Corn Syrup
A Canadian classic, these simple tarts are made in a standard muffin tin. Packed with molasses and maple flavours, there's no corn syrup used in these sweet treats! For best results, use my all-butter pie crust.
Equipment
Ingredients
- 1 recipe for easy pie crust chilled
- 100 g (½ cup) dark brown sugar
- 80 g (¼ cup) maple syrup
- 2 eggs
- 50 g (4 tbsp) unsalted butter melted & cooled
- 3 g (½ tsp) salt
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 220°C/425°F. Lightly flour a clean work surface. Roll out the pie crust to about 5mm (¼in) thickness. Use a 10cm (4in) circular cutter to cut out 12 rounds.
- Place each round into the well of a muffin tin, pressing lightly to line it - you may have to fold in some places. Move the tin to the freezer for at least 10 minutes.
- In a large mixing bowl, add the brown sugar, maple syrup, eggs, butter, salt, vinegar and vanilla. Whisk until thoroughly combined and frothy - about 45 seconds. Transfer to a large measuring jug (or something with a pour spout)
- Remove the muffin tin from the freezer. Pour the filling into the tart shells, evenly distributing it between the 12 tarts. Move it to the oven.
- Bake for 5 minutes before reducing the oven temperature to 180°C/350°F. Bake for another 15 minutes, or until the filling is puffed and caramelised around the edges and the pastry is golden. Allow the tarts to cool completely in the tins before unmoulding and serving.
Nutrition
Calories: 156kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 144IU | Calcium: 22mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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