If adding any of those. Place raisins in a large bowl.
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There is no fussing with corn syrup or maple syrup in this recipe.
Butter tart recipe using maple syrup. Stir in vinegar vanilla eggs and corn syrup just until combined. I used maple syrup to make these butter tarts but you can use dark syrup too. Divide filling among tart.
Sprinkle raisins and walnuts evenly between shells. As I mentioned before you can add dried fruit or nuts to the individual butter tarts. An egg is added to help thicken the filling while it bakes.
Preheat oven to 350 degrees F 175 degrees C. In another bowl beat the brown sugar eggs butter syrup and flavoring. Butter pecans and maple syrup.
Butter Tart Filling 1 large egg ¼ cup unsalted butter at room temperature 1 cup brown sugar lightly packed 1 tsp vanilla 2 Tbsp corn syrup light or dark pinch of salt. Traditionally butter tarts are sweetened with brown sugar and occasionally a dash of corn syrup but this version goes extra-Canadian with a splash of dark maple syrup. Its a fine addition that gives a subtle maple taste.
While you can use any kind of maple syrup to make this recipe I find it works best when made with dark or very dark maple syrup. Place tart shells on a baking sheet. Reduce heat to 350.
Cover with boiling water. Whisk brown sugar corn syrup butter egg. Let stand for 5 minutes.
There is a splash of cream and vanilla added for more flavor and richness. Cream together butter brown sugar and salt with a whisk or a wooden spoon. These Maple Pecan Butter Tarts is taking that classic best ever butter tart recipe and kicking it up another Canadian notch with maple syrup.
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