The Canadian Classic: Brown Butter Maple Pecan Butter Tarts

STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN

Butter tarts are an integral part of our Canadian culinary landscape. However, this classic sweet treat has been known to divide the multitudes on whether raisins should (or shouldn’t!) be included in the filling. It’s incredible how strongly folks feel one way or another, and if family relations are already a little strained, I don’t suggest bringing up the topic at the holiday table. For the record, I try to never have raisins cross these lips under any circumstances, thus you know what team I’m on.

Besides the toasty pecans, this butter tart recipe has few other important change ups. Butter is all important in a butter tart (obviously) and instead of just melting it, I took things one step further and browned it. This adds an extra depth of flavour, with notes of warm caramel. And I’m using pure maple syrup instead of golden or corn syrup. The richness of this syrup pairs so well with the nuts and browned butter, and a little molasses lends an earthy, cozy vibe we’re all wanting at Christmastime.

Since you’re going through the effort of making homemade butter tarts, it’s best to make your own pastry as well. This is fairly straightforward, and yields a light and flaky shell for the sweet and decadent tart. I like to eat these while still warm, with a cup of tea close by. It doesn’t get much better than this.

Brown Butter Maple Pecan

Butter Tarts

Makes 10-12 tarts

Pastry:

2 cups all-purpose flour

½ tsp salt

½ cup frozen or chilled unsalted butter

1 large egg, cold

¼ cup (60 mL) very cold water

1 Tbs (15 mL) fresh lemon juice

Filling:

¼ cup unsalted butter

2 large eggs, at room temperature

½ cup packed brown sugar

½ tsp salt

½ cup (125 mL) pure maple syrup

1 Tbs (15 mL) fancy molasses

1 tsp (5 mL) apple cider vinegar

¾ cup chopped pecans

1. To make the pastry: whisk together the flour and salt in a medium bowl. Using a box grater, grate the cold butter into the bowl. Toss to coat the butter in the flour and distribute it evenly throughout. In a small bowl, whisk together the egg, water, and lemon juice. Drizzle this mixture over the flour-butter mixture and use a wooden spoon to evenly distribute the liquid. Use your hands to quickly fold the mixture together until a rough ball forms. If it seems too dry and isn’t coming together, add one more tablespoon of water.

2. Transfer the dough to a floured surface and continue to knead the dough together.

Pat it down and shape into a disk. Wrap it in plastic and chill in the refrigerator for at least one hour or overnight. When ready to use, bring the dough to room temperature.

3. Generously grease a 12-cup muffin tin. Dust your work surface with flour and roll the disk of dough out into a 4-5 mm thick circle. Using a 100 mm cookie cutter, cut out 7-8 rounds. Set the scraps aside. Roll each round out into a 125 mm circle about 3 mm thick, trying to keep it a little thicker in the centre and thinner at the edges. Don’t roll thinner than this as the filling may break though the pastry.

4. Take each pastry round and gently create folds as you place them into the cups of the muffin tin. Gently let the pastry sink into the cups, ensuring that the sides are higher than the muffin tin. Pleat the edges of the pastry, trying not to fuss too much about being perfect. Rustic is where it's at!

5. Reroll the scraps and repeat the process. Chill the muffin tin in the refrigerator while you work on the filling.

6. To make the filling: In a small pot, melt the butter over medium heat. The butter will start to foam and become light tan. Continue to cook until the butter is toasty brown with solid bits on the bottom of the pan and has a nutty aroma. Transfer the butter to a small bowl and let cool to room temperature.

7. Preheat the oven to 375º F. In a medium bowl, whisk together the eggs, sugar, and salt. Add the cooled brown butter, maple syrup, molasses, and vinegar. Whisk continuously for 2 minutes to combine. Divide the pecans evenly among the pastry shells and carefully pour in the filling so the tarts are about three-quarters full.

8. Bake the butter tarts until the pastry is golden brown and the filling is bubbling, about 25-30 minutes. Transfer the muffin tin to a cooling rack, and cool the tarts in the tin for 20 minutes. Using an offset spatula, carefully remove the tarts from the tin and let them finish cooling on the rack.

Note: Leftovers can be stored in an airtight container at room temperature for up to 4 days.