I couldn’t get butter tarts out of my head and wanted to make more, as if the previous two dozen weren’t enough! Instead I decided to switch up the usual butter tart by adding the crunch of cornmeal to the dough and the sweetness of pure Canadian maple syrup in the filling.
I actually liked these "butter tarts" more than the "traditional" recipe I tried earlier. It just goes to show you that playing with a recipe can be fun and delicious.
Cornmeal in this recipe is substituted 1:1 with a cup of flour in the dough. When doing this, make sure to leave the majority of the recipe flour as to provide enough structure in the dough. Substituting maple syrup for brown sugar in a recipe was a little more complicated. 1 cup (250 mL) of brown sugar was equal to 1 ¼ (313 mL) cups pure maple syrup. This change also meant I needed to cut the liquid in the recipe by half and add a 1/2 tsp (3 mL) of baking soda to the mix.
If you want to see butter tarts in a whole new light, please give this recipe a try.
Cornmeal and Maple Tarts
24 Tarts
20 minutes
40 minutes plus dough chilling time
For the Cornmeal Dough:
1 ½ cups (375 mL) Compliments All Purpose Flour [1]
1 cup (250 mL) fine cornmeal
3 tbsp (45 mL) sugar
1 tsp (5 mL) salt
1 cup (250 mL) Compliments European Flavoured Culture Unsalted Butter [2], cold and cubed
1/3 cup (80 mL)+/- ice cold water
For the Filling:
1 ¼ cup (313 mL) Compliments Pure Maple Syrup [3]
1 cup (250 mL) light brown sugar
2/3 cup (160 mL) Compliments European Flavoured Culture Unsalted Butter, melted
4 large eggs
¼ cup (63 mL) 10% cream
2 tsp (10 mL) Compliments Pure Vanilla Extract [3]
½ tsp (3 mL) baking soda
- In a stand mixer using the paddle attachment, blend together the flour, cornmeal, sugar and salt until combined. Add the butter and mix until the mixture resembles coarse meal. Slowly add the water while blending just until the dough holds together. Turn the dough out onto a clean work surface, gather it up into a ball, flatten into a disk, wrap and refrigerate for one hour.
- On a clean floured surface, gently roll out the dough and cut it into 24 x 4" (10 cm) circles. Gently press the dough circles into muffin tins, cover and refrigerate until well chilled.
- Meanwhile, pre-heat your oven to 375°F (190°C). In a bowl mix together the maple syrup, sugar and melted butter Beat in the eggs one at a time and then add the cream, vanilla extract and baking soda. Divide the filling evenly between the tart shells.
- Bake for 15-20 minutes, the pastry should nicely browned and the filling set. Remove the tarts from the oven and place on a wire rack to cool. Serve warm, at room temperature or chilled.
‘Tis the Season to bake something delicious!
Happy Cooking
Chef Ryan Skelton