This week was very special for me, because it marked my first year living in Canada.
Every since I was little, I’ve always dreamt of living abroad but never actually thought that this could happen in my life. And here I am now, having lived in 4 different countries in the past 5 years, speaking 5 languages and working with something I’ve always loved but never considered as a career. That’s something to be proud, I guess
One of the first things people asked me when I moved, was if I knew anything about buttertarts. I was excited to try it the first time I heard about it (because, well, BUTTER) but I have to say I usually have a hard time finding good ones.
Most buttertart recipes call for corn syrup in the filling which for me is a big no-no. I have nothing against sugar (well, obviously), but I still find it hard when it comes to use corn syrup. I’m ok with honey, I’m ok with glucose, I’m ok with inverted sugar, I’m ok with maple syrup but corn syrup always seemed a bit too much for me to use. I think that this, margarine and vegetable shortening are off bounds for me.
No surprise when I found that most buttertart dough recipes also called for margarine as well. Ugh.
So I took a look at a few recipes, and decided to change it a little bit to make it better. I find this one to be quite tasty — I particularly like the taste that lemon juice brings to the filling.
In this one I used pecan and golden raisins because that’s what I had at home (I considered throwing some walnuts as well, but decided to keep it simpler). This could go absolutely well with unsweetened coconut, macadamia nuts, walnuts or good quality chocolate chips. Use the best butter you can find, and I’m pretty sure you’ll have a very nice buttertart to treat yourself!
- 290 g flour
- 225 g butter, grated and cold
- 15 g sugar
- 4 g salt
- 1 egg
- 15 g cold water
- 15 g vinegar
- 113 g butter
- 200 g brown sugar
- 2 eggs
- ½ cup maple syrup
- 15 g lemon juice
- 5 g vanilla extract
- pinch of salt
- ½ cup pecans and raisins
- Preheat your oven at 400°F/205°C and prepare a 12-cavity muffin pan.
- Mix flour, grated butter, sugar and salt in a bowl until the butter is all covered with the dry ingredients.
- Add the egg, cold water and vinegar and work the dough with your hands just until it comes together.
- Open the dough between two parchment paper sheets. Leave in the fridge for about 20 minutes or until it becomes easier to work with (i.e., not soft and sticky).
- With the help of a cookie cutter, cut rounds 1 inch/2.5 cm bigger than the cavities in your muffin tin. Line each cavity with the dough, making sure it's well trimmed in the top (to have a nicer finish).
- Leave the dough in the fridge while you prepare the filling.
- In a saucepan, melt the butter and the brown sugar and cook it until it starts bubbling.
- In the meanwhile, mix the eggs, maple syrup, lemon juice, vanilla extract and salt in a medium-sized bowl.
- Pour the hot filling over the egg-maple syrup mixture and mix to combine.
- Remove your pan from the fridge and arrange the pecans and raisins on the bottom of each cavity.
- Pour the filling over the nuts, making sure you fill only ¾ of the way up.
- Bake at 400°F/200°C for 10 minutes, then lower the temperature to 380°F/190°C and bake for another 10-15 minutes or until golden around the edges.
- Make sure to remove them from the pan while still hot -- the filling may spread out and this will make it impossible to remove them later.