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.
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.
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
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 ❤ 🇨🇦
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.
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 . . .
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.
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'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.
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.
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. 😊
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.❤🇨🇦❤️
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 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 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.
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.
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?
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’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.
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
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.
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.
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.
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 😂
Every Canadian believes their Mom makes the best butter tarts!
Omg that maple tart will pair amazing for the Rosh Hashanah holiday with some apple 😊😋
YAY! so many recipes just don't remind me of home in Ontario!! This one does!
Glad you enjoyed the video. Thanks for watching!
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 ❤ 🇨🇦
Gemma your Canadian Tart is absolutely perfect for fall. Thanks for this recipe ❤❤
Glad you like it! Thank you for watching.
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!
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.
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)
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!
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/
Canadian butter tart look good gemma hope you have a good day.
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. 🤗🤗🤗🥰🥰🥰
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.
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/
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.
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.
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. 😊
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!
Perfection Gemma many thanks stay bless with your family where is George he always helping
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
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!
Nope those are not gooey. I LOVE them ooey gooey. They.d be OK but.....
That looks good
Okay, I'll give a try 🤤
Go for it! Here's the recipe, www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
I don't see raisins! 😂😂
Go right ahead and add them! www.biggerbolderbaking.com/canadian-butter-tarts-recipe/
Your maple filling looks like liquid gold.
Yummy
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!
It isn’t Christmas in our house without these, Nanaimo Bars, and Melting Moments on the tray 😋🇨🇦🎄
Yum!
STUNNING!
Love your videos. I enjoy you so much. Becky from Ohio
I'm happy to hear that. Thank you so much for the support.
Looking yummy. I like them with pecans.
Yum!
Canadian butter tart look good gemma hope you have a good day.
Thank you. Hope you have a good day as well!
Very popular in Quebec .. so good !
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😅
Plz make gianduja truffles
I'll look into it. Thanks for the suggestion.
Yummm real tree blood
Next project : French Canadian Sugar Pie. Tartes aux Sucre.
Sounds interesting!
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.
😇🩷🙏🙌
oh my they look delicious, thank you for sharing and I shared on my FB page
When lived in Canada I used have butter tarts from the bakery by where I worked 🧡🧡🧡🧡 love them
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.
Can't wait to try making these! I think I will add them to the dessert list for Thanksgiving this year! 😋🍁🍁🍁
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?
I always watched your show on UA-cam channel as well
Do you grease the tins first or did I miss that part?
Also would you please consider egg custard tarts
You’d have been better off in Canada 🇨🇦
Can you make it without the salt? My wife has kidney disease and is on a no salt diet.
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.
Where's the raisins
👍👍👏👏❤️
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.
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.
So Canadas version of the Treacle tart.
It's close. The flavor profile is different but yes, they are similar.
This looks perfect to pair with my cup of coffee 😋💓
It really is! Go ahead and give it a go.
Do these freeze well?
Yes, absolutely.
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.
No gloves. Do you know how much dirt is in those rings.
Just stop…. If you are offended, please find someone else to watch. Stop the criticism, you are not eating these, she is. It’s insulting to say that.