Maple Butter Tarts (Runny filling!)

A homemade flaky pastry filled with a gooey sweet syrup centre! These Homemade Classic Canadian Butter Tart recipe can be made plain, with pecans, currents, or raisins. You can also play with the consistency of the filling. Some people love a runny butter tart filling and others swear by the stiff-filling tarts you can pick up and eat. What's your favourite?
In this recipe we are making the runny filling version and to give them an even more Canadian feel, I've added maple syrup. If you, however, prefer a more subtle flavour, just replace the maple syrup with more corn syrup.
FULL WRITTEN RECIPE AND INSTRUCTIONS flourandfiligree.com/homemade...
For the stiff filling recipe click here flourandfiligree.com/thick-bu...
For the video click here • Canadian Butter Tarts ...
INGREDIENTS
TART SHELLS
2 ¾ cups flour 410 g
1 Tablespoon white sugar 12 g
½ teaspoon baking powder 2.5 ml
1 teaspoon salt 5 ml
1 cup unsalted butter, fridge cold 225 g
¼ cup cold water 60 mL
2 teaspoons vinegar 10 mL
1 egg
BUTTER TART FILLING
¾ cup corn syrup 175 mL
¼ cup maple syrup 60mL
¾ cup brown sugar 150 g
¼ cup soft butter 60 g
2 eggs
pinch of salt
½ cup Mix-ins raisins, currents, sultanas, or chopped nuts (optional)
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[@emismommy01]

Have you considered or tried pre-soaking your raisins in warm liquid before adding them to the tarts, so that the finished tarts remain runny but include the raisins?

[@Flourandfiligree]

Such a great tip! Soaking the raisins in hot water, or even in vanilla, before makes them extra plump before adding them into the tarts!

[@MaryJ.Williams65]

Your recipes are always top notch. Put it on the khal, please!
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[@SteveR.Berger]

Looking at your recipes, you look like a delicious chef. Upload to khal,please!
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