I have been baking butter tarts for 50 years. I have always used my grandmother’s recipe who used regular syrup instead of the maple syrup. They’re always delicious but I’ll bet maple syrup would take them to the next level.
I’m sure maple syrup makes them delicious but in my 40+ years of Christmas baking, I’ve always used corn syrup as that is what my mother always used. I might use it for a small batch like this, but it would cost a small fortune to make 6 dozen tarts with maple syrup. Scratch-made pastry or frozen pre-made tart shells, maple syrup or corn syrup, plain or with raisins and/or nuts, the best butter tarts are the ones made with ❤ 🇨🇦
Interesting. As a Canadian, I have never heard of using maple syrup in a butter tart. My mom always made them with either raisins or currents and with a thinner pastry. The filling was always a little runny. :)
@@gohawks3571 Same in my family. Mom used corn syrup, brown sugar, eggs, butter and a dash of salt and vanilla I believe. Yes, the filling was always a little runny, and I think that is what made them irresistible !
I make them with brown sugar and corn syrup. Maple syrup is not cheap in western Canada. I have a pipeline from Quebec but still seldom make these with maple syrup.
Hi Gemma, I am Canadian and well acquainted with butter tarts: my mom used to make them all the time. Dad liked raisins in them, but nobody else in the family did, so mom made one small batch for him, and for the rest of us they were either plain or had a few crumbled walnuts. Mom did not use maple syrup, but used corn syrup instead. There are also a couple of annual Butter Tart Competitions and Festivals that take place across thecountry. I guess America has its pecan pie, but we have butter tarts. Similar, but different sizes.
Im canadian and have been making butter tarts for over 50 yrs with brown sugar Maple syrup is a new sugar for butter tarts my oldest cook book for the 30s has them with brown sugar and currants which is how my Mum made them so my s sisters love witem with the currants however the brother in laws dont like currants so I make half with and half without currants
In Southern Ontario, they used to use the Recipe on the back of the Corn Syrup can, and raisins or walmuts in the filling, (or BOTH). My mother made 500 as part of the giganitic Dessert table buffet, at my sister's wedding, in Toronto, in 1982. It is the custom for MORE SUGAR to be used in baked goods from Quebec, even in "store-bought" products. 😊
We always make a similar mini tart at the holidays. They are very much like mini pecan pies. We never melted the sugar just add it in with melted butter. No need for tempering the eggs just like a pecan pie just pour it in mix and bake. The crust we use is a bit different. We use a cream cheese & flour based crust, very rich and flavorful. We call the plain ones custard cups and if we add pecans we call them pecan tassies. Some times you feel like a nut . . .
Gemma, as a Canadian, I love our butter tarts. I live in the wine country (Niagara Region) and so many places to buy butter tarts, including one of our amazing winery and bake shops and farmers Market. Thank you so much for this recipe.❤🇨🇦❤️
Canadian here...when my family make them, some are left plain. some we add raisins and some pecans. People like the with different additions to the sauce or none at all
I am Canadianl! grew up in ireland, I make butter tarts very Christmas for over forthy years now for my family lthey loves them, do not put corn syrup in, I put raises in and sure make a differences in the test so yummy!!
I’m Canadian and I’ve made butter tarts before using my husbands grandmas recipe which did not include maple syrup. I made these today and I think this is my new go to filling recipe. They were delicious with the maple syrup and made my house smell amazing
As a Canadian and you moved out of a major city you would have been an amazing baker here with wonderful content and best of all you would have healthy fresh air in your lungs
Very nice video. As my wife and I have a corn allergy, we have used maple syrup or sometimes golden syrup for the filling. Also, chopped walnuts are a nice addition, a few chocolate chips can be nice as well; but only a very few to cut down on the sweetness. Currents or raisins can be good too instead of the walnuts. As a resident of Vancouver Island, Nanaimo Bars are great for Christmas or any time of the year.
While traveling through Canada many years ago I fell in love with those little maple tarts. I made your recipe- and what a delightful treat. I’ve made them 3 times in the past few weeks & plan to make them for the holiday. Thank you so much for this delicious recipe.
I'm gonna try this! My dad loves butter tarts, we have all the ingredients and thank you for using cups etc rather than just weights. What is funny about it being like pecan pie is sometimes walnuts are added to it so it becomes like it.
Yummo! I adore butter tarts! I was born and raised in Ontario where they started the Butter Tart Tour in the Kawarthas/Northumberland region a number of years ago. There are over 40 locations offering these homemade delights with some very creative additions. I had one with stewed rhurbarb and another with dark chocolate. The list goes on and on. Thanks for offering us your recipe.
This Canuck has never made butter tarts with maple syrup. But I may have to try this recipe. Thanks. You can still move to this beautiful country of Canada. 🇨🇦
Hi Gemma. I’m here at home making these butter tarts with my fiancée. In two weeks we’re off to 9:17 Donegal to get married in Sligo. This will be a great recipe to show to mam! Thanks Gemma!
Canadian here…I’ve never heard of maple syrup in a butter tart. The pastry is usually much thinner but that’s probably preference. There’s always the raisin/no raisin debate and those who like a runny butter tart versus those who like it more set. Our family likes ‘em on the runny side.
In Ontario 🇨🇦❤️🇨🇦 always use corn syrup and maple syrup 70/30 split and I always put some dark chocolate chunks (3) on top of each before baking….tis the season love your recipe 👍and if I’m honest, I do all the filling ingredients in the blender, I just melt the butter first…a good whip around and I don’t need to worry about tempering the eggs
Hello Gemma, I can’t wait to try your butter tart recipe, looks absolutely delicious. I’m a Canadian living in Toronto and your tart recipe, especially using pure Maple Syrup, perfect👌 I do have a question if I may: Canadians, and I’m one of them, also like a runny tart which is another popular version. I know the use of eggs gives the custard-like texture. How would we make a runnier filling? I have a feeling you’ll say use corn syrup? Thank you so much and have a wonderful day😊✌️My wife and I love your videos and recipes, AMAZING👌
i've never done the slow tempering though it does make sense. I'm always paranoid that i'll cook the eggs when mixing. FYI, corn syrup makes a good substitute for maple syrup.
Never used maple syrup (Canadian here), but it might be worth a try! haha, i love maple. We use corn syrup too and i always add just a tablespoon or two of heavy cream. so good! Vancouverite here, Canadian Gemma would be shocked at the high cost of housing!
I’ve been living in Canada for my whole life and I’ve never tried these before! These are usually $6-8 at the grocery store. This recipe is perfect because I have extra maple syrup in my fridge that is expiring so I’m excited to make the weekend! ❤
The ones from the grocery store are never as good: the pie crust is like cardboard. Commercial pie crust is so ultra mixed, that it is always tough. Home made crust is more flakey.
Gemma, I was brought here by the YT algorithm, and am so glad of it! These look delicious and beautiful. And, best of all, easy…especially for me, a 75 yr. old novice baker! You mentioned another tart that I had for the first time earlier this year when Costco carried the frozen version, and that is the Portuguese Egg Custard Tart. My husband and I loved it, and I found several recipes here on YT. But, the dough for the crust seemed so fussy and labor intensive that I felt intimidated about attempting it. Your tart dough, and your fabulously clear instructions, looks so much more approachable for me. Would it be a good dough for the Portuguese tarts? Thank you for this video. I’m Subscribing!
Canadian here…Also very common With raisins/currents, pecans, or walnuts. Filling is always a bit runny. Our family favourite pecan caramel butter tarts. Always corn syrup with a bit of maple syrup unless you make your own syrup like we did when I was younger. Tapping trees and boiling. It takes a lot of sap and a lot of work to make this “liquid gold”. Otherwise you cannot afford to make these any other time than Christmas.
So glad to see you did not use corn syrup. No true Canadian butter tart recipe uses corn syrup. Corn syrup was substituted in for the brown sugar during the sugar rationing of WWII and sadly far too many people still use it.
In Canada many of us make them with and without raisins. There’s always someone in the family or group who prefers no raisins. We might add different fillings like pecans or currents. Primarily they are made with raisins. But lots of plain without raisins for our guests who prefer them that way.
My aunt’s recipe makes the best butter tarts, using corn syrup and raisins. If nuts are added, they are always chopped walnuts, not pecans. Pecans are an American thing, in my opinion. Some Canadian bakers use currants, especially in eastern Canada. 🇨🇦
As a Canadian ive never used any syrup in my butter tarts. Just egg butter and brown sugar. We use walnuts and currants. My grandmother has been making them for over 60 years
These look so good. Unfortunately I can't eat maple syrup. I'm very allergic to trees . No nut no syrup. Is there a substitute I can use? Honey sorghum?
The Purity (flour) cookbook - an older Canadian classic - uses corn syrup, not maple syrup. The resulting tarts have much thinner pastry which makes the filling the star, and the tarts are perfect. I've never eaten a butter tart with maple syrup (I'm 70).
Gemma. Do you ever user lard? I know my nan used to and in recent years I've gone back to using tallow and lard in my cooking. But is lard only for for savoury pie or would it work here?
@@darrenb1367 From what I know, lard is used in some Hong Kong egg tart recipes and the filling is basically a subtle sweet custard that sets in the oven as it bakes. I suppose lard will work but it will definitely change the flavor and fragrance, it would taste amazing in savory dishes though.
Glad that you enjoyed the recipe. Like most people at home, I just get on with it. I am not selling the food I make here, but if I were, it would be a different story. Thanks for being here 😊
Real Canadian butter tarts do not have maple syrup and they most definitely have raisins. I am sure these are good, but they are NOT Canadian butter tarts. Also, the pastry is traditionally made with lard and not butter and no eggs.
We prefer maple syrup here at Bigger Bolder Baking for the signature butter tarts’ taste. But we do know and respect that how it’s been traditionally made with Corn syrup for a great result as well.
@@biggerbolderbaking Thanks! Everyone is allowed to make any recipe the way to suit their tastes. Goodness knows I do. But the signature butter tart taste as developed in Canada does not have maple syrup. The version with maple syrup is very good though.
Hi Bold Bakers! What desserts do you want me to make from your country? And give these Butter Tarts a go! bit.ly/CanadianButterTarts
kheer
Portuguese Natas! Custard tarts
usually it is beehive corn syrup
Every Canadian believes their Mom makes the best butter tarts!
I have been baking butter tarts for 50 years. I have always used my grandmother’s recipe who used regular syrup instead of the maple syrup. They’re always delicious but I’ll bet maple syrup would take them to the next level.
I hope you'll try maple syrup too!
I’m sure maple syrup makes them delicious but in my 40+ years of Christmas baking, I’ve always used corn syrup as that is what my mother always used. I might use it for a small batch like this, but it would cost a small fortune to make 6 dozen tarts with maple syrup. Scratch-made pastry or frozen pre-made tart shells, maple syrup or corn syrup, plain or with raisins and/or nuts, the best butter tarts are the ones made with ❤ 🇨🇦
Interesting. As a Canadian, I have never heard of using maple syrup in a butter tart. My mom always made them with either raisins or currents and with a thinner pastry. The filling was always a little runny. :)
Yum 😋
@@gohawks3571 Same in my family. Mom used corn syrup, brown sugar, eggs, butter and a dash of salt and vanilla I believe. Yes, the filling was always a little runny, and I think that is what made them irresistible !
I’ve seen maple syrup used in butter tarts. I’ve also seen pecans. Hi from Ontario 🇨🇦
The recipe is slightly different from the west to the east of Canada.
I make them with brown sugar and corn syrup. Maple syrup is not cheap in western Canada. I have a pipeline from Quebec but still seldom make these with maple syrup.
Hi Gemma, I am Canadian and well acquainted with butter tarts: my mom used to make them all the time. Dad liked raisins in them, but nobody else in the family did, so mom made one small batch for him, and for the rest of us they were either plain or had a few crumbled walnuts. Mom did not use maple syrup, but used corn syrup instead. There are also a couple of annual Butter Tart Competitions and Festivals that take place across thecountry. I guess America has its pecan pie, but we have butter tarts. Similar, but different sizes.
Thank you for sharing your insights here. It is much appreciated.
Hi Gemma, I love your recipe but, I'm Canadian and we've always added raisins as well. Just a little difference. Love & Blessings from Nova Scotia xo
Thanks for the tip, Sylvia.
Raisins are optional.
Im canadian and have been making butter tarts for over 50 yrs with brown sugar Maple syrup is a new sugar for butter tarts my oldest cook book for the 30s has them with brown sugar and currants which is how my Mum made them so my s sisters love witem with the currants however the brother in laws dont like currants so I make half with and half without currants
Thank you for sharing this here! ❤️
It is the great national debate - plain or with currants/raisins 😂
In Southern Ontario, they used to use the Recipe on the back of the Corn Syrup can, and raisins or walmuts in the filling, (or BOTH). My mother made 500 as part of the giganitic Dessert table buffet, at my sister's wedding, in Toronto, in 1982.
It is the custom for MORE SUGAR to be used in baked goods from Quebec, even in "store-bought" products. 😊
Thanks for sharing your insights here. Much appreciated!
Gemma, your little butter tarts look so cute and adorable, and so are you in that pink outfit. You always save the day with your baking. 🤗🤗🤗🥰🥰🥰
YAY! so many recipes just don't remind me of home in Ontario!! This one does!
Glad you enjoyed the video. Thanks for watching!
Gemma. - try a Canadian Nanaimo Bars recipe. Named after the city in British Columbia. You won’t be disappointed
Thanks for the suggestion! I'll see what I can do about it.
We always make a similar mini tart at the holidays. They are very much like mini pecan pies. We never melted the sugar just add it in with melted butter. No need for tempering the eggs just like a pecan pie just pour it in mix and bake.
The crust we use is a bit different. We use a cream cheese & flour based crust, very rich and flavorful. We call the plain ones custard cups and if we add pecans we call them pecan tassies. Some times you feel like a nut . . .
Thanks for sharing your insight here. Glad you enjoyed the video.
Cream cheese and flour makes an excellent kolacky pastry
😂
Omg that maple tart will pair amazing for the Rosh Hashanah holiday with some apple 😊😋
Gemma, as a Canadian, I love our butter tarts. I live in the wine country (Niagara Region) and so many places to buy butter tarts, including one of our amazing winery and bake shops and farmers Market. Thank you so much for this recipe.❤🇨🇦❤️
Thanks for watching!
Canadian here...when my family make them, some are left plain. some we add raisins and some pecans. People like the with different additions to the sauce or none at all
That's a smart way to make these. There's something for everyone!
I am Canadianl! grew up in ireland, I make butter tarts very Christmas for over forthy years now for my family lthey loves them, do not put corn syrup in, I put raises in and sure make a differences in the test so yummy!!
Thanks for sharing!
Gemma your Canadian Tart is absolutely perfect for fall. Thanks for this recipe ❤❤
Glad you like it! Thank you for watching.
Mmmmmm, that MUST be yummy!!!!!! Thank you for sharing, Gemma!!!
Love from Puerto Rico ❤❤❤❤❤
It is delicious. I hope you'll give it a go. Get the recipe here, www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
I’m Canadian and I’ve made butter tarts before using my husbands grandmas recipe which did not include maple syrup. I made these today and I think this is my new go to filling recipe. They were delicious with the maple syrup and made my house smell amazing
This is going on my list of goodies to bake next week 🔥🔥🔥🔥
Yay! Can't wait to hear how you get on with the recipe! Here it is btw, www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
As a Canadian and you moved out of a major city you would have been an amazing baker here with wonderful content and best of all you would have healthy fresh air in your lungs
I think Canada is amazing and I loved it there. But, sometimes our paths lead us to where we were meant to be. 🤗
Canadian butter tart look good gemma hope you have a good day.
Very nice video. As my wife and I have a corn allergy, we have used maple syrup or sometimes golden syrup for the filling. Also, chopped walnuts are a nice addition, a few chocolate chips can be nice as well; but only a very few to cut down on the sweetness. Currents or raisins can be good too instead of the walnuts. As a resident of Vancouver Island, Nanaimo Bars are great for Christmas or any time of the year.
Thanks for sharing
While traveling through Canada many years ago I fell in love with those little maple tarts.
I made your recipe- and what a delightful treat.
I’ve made them 3 times in the past few weeks & plan to make them for the holiday.
Thank you so much for this delicious recipe.
I'm so glad you enjoyed this Canadian classic. Well done, you!
Perfection Gemma many thanks stay bless with your family where is George he always helping
STUNNING!
When lived in Canada I used have butter tarts from the bakery by where I worked 🧡🧡🧡🧡 love them
These look fantastic.
They taste even better! Go ahead and give it a go. Here's the recipe, www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
Welp. I don’t need to be told twice! Lol. It’s in my baking queue now 😅
Okay, I'll give a try 🤤
Go for it! Here's the recipe, www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
I'm gonna try this! My dad loves butter tarts, we have all the ingredients and thank you for using cups etc rather than just weights. What is funny about it being like pecan pie is sometimes walnuts are added to it so it becomes like it.
Hope you enjoy these Canadian Butter Tarts! www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
Yummo! I adore butter tarts! I was born and raised in Ontario where they started the Butter Tart Tour in the Kawarthas/Northumberland region a number of years ago. There are over 40 locations offering these homemade delights with some very creative additions. I had one with stewed rhurbarb and another with dark chocolate. The list goes on and on. Thanks for offering us your recipe.
This Canuck has never made butter tarts with maple syrup. But I may have to try this recipe. Thanks. You can still move to this beautiful country of Canada. 🇨🇦
Looking yummy. I like them with pecans.
Yum!
Hi Gemma A great butter tart recipe I enjoy a warm butter tart with a scoop of Vanilla Cream.
Sounds great!
That looks good
Hi Gemma. I’m here at home making these butter tarts with my fiancée. In two weeks we’re off to 9:17 Donegal to get married in Sligo. This will be a great recipe to show to mam! Thanks Gemma!
Oh wow! Wishing you the best on your wedding!
Canadian here…I’ve never heard of maple syrup in a butter tart. The pastry is usually much thinner but that’s probably preference. There’s always the raisin/no raisin debate and those who like a runny butter tart versus those who like it more set. Our family likes ‘em on the runny side.
Just popped these in the oven, can’t wait to see how they turn out.. thanks Gemma! 🍁
I hope they turned out well! Thank you for sharing, Gemma.
@@biggerbolderbaking so great!
In Ontario 🇨🇦❤️🇨🇦 always use corn syrup and maple syrup 70/30 split and I always put some dark chocolate chunks (3) on top of each before baking….tis the season love your recipe 👍and if I’m honest, I do all the filling ingredients in the blender, I just melt the butter first…a good whip around and I don’t need to worry about tempering the eggs
Thanks for sharing!!
Midland Ontario butter tart festival in June each year. Over 150000 butter tarts sold in a day
That's an insane amount of butter tarts! But I'm not surprised since it's a well loved recipe / treat!
Very popular in Quebec .. so good !
Hello Gemma, I can’t wait to try your butter tart recipe, looks absolutely delicious. I’m a Canadian living in Toronto and your tart recipe, especially using pure Maple Syrup, perfect👌 I do have a question if I may: Canadians, and I’m one of them, also like a runny tart which is another popular version. I know the use of eggs gives the custard-like texture. How would we make a runnier filling? I have a feeling you’ll say use corn syrup? Thank you so much and have a wonderful day😊✌️My wife and I love your videos and recipes, AMAZING👌
Hi Tim. You can reduce the eggs as it is what sets the custard. I haven't tried it, so I can't recommend measurements. Hope this helps.
as far as i know baking the tarts for less time will help with the runny texture
i've never done the slow tempering though it does make sense. I'm always paranoid that i'll cook the eggs when mixing. FYI, corn syrup makes a good substitute for maple syrup.
Thanks for sharing, James. Glad you enjoyed the recipe video.
Never used maple syrup (Canadian here), but it might be worth a try! haha, i love maple. We use corn syrup too and i always add just a tablespoon or two of heavy cream. so good! Vancouverite here, Canadian Gemma would be shocked at the high cost of housing!
Can't wait to try making these! I think I will add them to the dessert list for Thanksgiving this year! 😋🍁🍁🍁
Yay! I hope everyone in the family will love these!
I’ve been living in Canada for my whole life and I’ve never tried these before!
These are usually $6-8 at the grocery store.
This recipe is perfect because I have extra maple syrup in my fridge that is expiring so I’m excited to make the weekend! ❤
Perfect! Go ahead and give it a go. Get the recipe here, www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
The ones from the grocery store are never as good: the pie crust is like cardboard. Commercial pie crust is so ultra mixed, that it is always tough. Home made crust is more flakey.
Maple syrup doesn’t really expire, just has a ‘best use by ‘ date on the jug.
Yummy
Love your videos. I enjoy you so much. Becky from Ohio
I'm happy to hear that. Thank you so much for the support.
Gemma, these look so delicious and perfect for fall treats! My 5 year old and I look forward to making them together!❤❤❤
They look delicious! 😋
Thanks! ☺️❤️🍀
We’re making these for sure.👏🏼
Yay! These are divine. Go ahead and give it a go, www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
This looks perfect to pair with my cup of coffee 😋💓
It really is! Go ahead and give it a go.
As a Canadian, can confirm butter tarts are all-season!
Gemma, I was brought here by the YT algorithm, and am so glad of it! These look delicious and beautiful. And, best of all, easy…especially for me, a 75 yr. old novice baker! You mentioned another tart that I had for the first time earlier this year when Costco carried the frozen version, and that is the Portuguese Egg Custard Tart. My husband and I loved it, and I found several recipes here on YT. But, the dough for the crust seemed so fussy and labor intensive that I felt intimidated about attempting it. Your tart dough, and your fabulously clear instructions, looks so much more approachable for me. Would it be a good dough for the Portuguese tarts? Thank you for this video. I’m Subscribing!
Canadian here…Also very common With raisins/currents, pecans, or walnuts. Filling is always a bit runny. Our family favourite pecan caramel butter tarts. Always corn syrup with a bit of maple syrup unless you make your own syrup like we did when I was younger. Tapping trees and boiling. It takes a lot of sap and a lot of work to make this “liquid gold”. Otherwise you cannot afford to make these any other time than Christmas.
Thank you for sharing this here.
What other filling would you use? Apples? Savory. Looks so good
I would keep it plain but using other flavors is technically possible. I haven't tried it though, so I can't recommend measurements.
Maple syrup is soooooo expensive, never tried it though. What I tried was with brown sugar and my life eas never the same again😊
That's fantastic! Thank you for sharing.
Hey Gemma 👋 please do try some healthy options without sugar nd all purpose flour recipes..❤we completely trust u
Hi.You can actually substitute the sugar and flour in many of my recipes. You may need to experiment with the amount to get the best results.
So glad to see you did not use corn syrup. No true Canadian butter tart recipe uses corn syrup. Corn syrup was substituted in for the brown sugar during the sugar rationing of WWII and sadly far too many people still use it.
Thank you for your insight, Laura. Glad you enjoyed the video.
Apparently there is a huge debate whether these should contain raisins or not. Well, I'd pair it with pecans!
pecans are a nice choice.
The great thing about baking at home is you can bake as you please 😊 I say go right ahead with the pecans! Thanks for sharing.
In Canada many of us make them with and without raisins. There’s always someone in the family or group who prefers no raisins. We might add different fillings like pecans or currents. Primarily they are made with raisins. But lots of plain without raisins for our guests who prefer them that way.
@@gailbenjamin3274 i make a double batch, one with raisins and one without. (i like both)
My aunt’s recipe makes the best butter tarts, using corn syrup and raisins. If nuts are added, they are always chopped walnuts, not pecans. Pecans are an American thing, in my opinion. Some Canadian bakers use currants, especially in eastern Canada. 🇨🇦
Thanks for sharing, Susan.
Never is the day has this Canadian had a butter tart served with whipped cream on it.
Do you grease the tins first or did I miss that part?
Also would you please consider egg custard tarts
I didn't in this recipe since it alreayd includes an inordinate amount of butter.
@@biggerbolderbaking thank you
Nice
As a Canadian ive never used any syrup in my butter tarts. Just egg butter and brown sugar. We use walnuts and currants. My grandmother has been making them for over 60 years
oh my they look delicious, thank you for sharing and I shared on my FB page
Thanks for sharing!
Is it the same flavour as the maple pecan plaits you can get at Costco, they’re so good.
Hmmm. I'll have to check it out. Thanks for the tip.
@@biggerbolderbaking I love maple pecan plaits. You get them at a lot of breakfast buffets too.
These look so good. Unfortunately I can't eat maple syrup. I'm very allergic to trees . No nut no syrup. Is there a substitute I can use? Honey sorghum?
i think both would work well
@@ajl8198 thank you.
Many Canadians use corn syrup rather than maple syrup.
Corn syrup would be a goos sub, given that many Canadians use it for this recipe. Hope this helps.
@@biggerbolderbaking yes thank you. No corn syrup for me though.
The Purity (flour) cookbook - an older Canadian classic - uses corn syrup, not maple syrup. The resulting tarts have much thinner pastry which makes the filling the star, and the tarts are perfect. I've never eaten a butter tart with maple syrup (I'm 70).
Thank you for sharing.
Gemma. Do you ever user lard? I know my nan used to and in recent years I've gone back to using tallow and lard in my cooking. But is lard only for for savoury pie or would it work here?
@@darrenb1367 From what I know, lard is used in some Hong Kong egg tart recipes and the filling is basically a subtle sweet custard that sets in the oven as it bakes. I suppose lard will work but it will definitely change the flavor and fragrance, it would taste amazing in savory dishes though.
I have used it in some recipes but it is not always accessible to many bakers. Hence the preference for butter. Hope this helps.
👍👍👍
😋
So Canadas version of the Treacle tart.
It's close. The flavor profile is different but yes, they are similar.
I always watched your show on TH-cam channel as well
Thank you so much for the support.
@@biggerbolderbaking I need to make some requests for me please can you make French bread 🍞
Do these freeze well?
Yes, absolutely.
Plz make gianduja truffles
I'll look into it. Thanks for the suggestion.
Next project : French Canadian Sugar Pie. Tartes aux Sucre.
Sounds interesting!
Canadian Gemma would have had universal single-payer health insurance, and if she chose to live in Newfoundland no-one would know she's Irish.
Yummm real tree blood
Only missing is raisins. But otherwise great!!
Thank you!
I don't get maple syrup in my country India. What can I use instead?
You can try agave or honey, I suppose. Let me know you get on with it.
👍👍👏👏❤️
Can you make it without the salt? My wife has kidney disease and is on a no salt diet.
Yes, you can leave the salt out. The flavor may not be as rich but it can still be a good result. Hope this helps.
Is it frowned upon to eat them all?!
It is traditional for grandmas to make them for the holidays and when the children and grandchildren are visiting.
Not if you baked it! 😄 Maybe make more, then you can have a batch to yourself. 😄
Canadian, here, and... nope! Not if you're alone. Although your insides and any in-house relatives may protest😅
Salted or unsalted butter? So many videos when using butter never specify and it makes all the difference in the world.
I use salted butter in most of my recipes that include butter. It just enhances the flavoerso much better. Hope this helps.
I don't see raisins! 😂😂
Go right ahead and add them! www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
😇🩷🙏🙌
Where's the raisins
I didn't include them. But it is perfectly fine to include them as I understand it a traditionally a popular inclusion.
Making the pastery batter and filling using bare hands with multiple rings on? Ever realize what bacteria, etc. might be on them?
Glad that you enjoyed the recipe. Like most people at home, I just get on with it. I am not selling the food I make here, but if I were, it would be a different story. Thanks for being here 😊
Real Canadian butter tarts do not have maple syrup and they most definitely have raisins. I am sure these are good, but they are NOT Canadian butter tarts. Also, the pastry is traditionally made with lard and not butter and no eggs.
We prefer maple syrup here at Bigger Bolder Baking for the signature butter tarts’ taste. But we do know and respect that how it’s been traditionally made with Corn syrup for a great result as well.
@@biggerbolderbaking Thanks! Everyone is allowed to make any recipe the way to suit their tastes. Goodness knows I do. But the signature butter tart taste as developed in Canada does not have maple syrup. The version with maple syrup is very good though.
You’d have been better off in Canada 🇨🇦
Nope those are not gooey. I LOVE them ooey gooey. They.d be OK but.....
Canadian butter tart look good gemma hope you have a good day.
Thank you. Hope you have a good day as well!