A whole wheat variation of the traditional Canadian delight. Perfect for Canada Day!
One thing that we could always count on growing up in the Clark household was a butter tart, served fresh from the oven and oh so delicious. Now, everyone has their filling preference – plain, with nuts or raisins, or even all of the above. For this recipe we used pecans but feel free to leave out or substitute with the nut or raisin of your choice.
Makes 12 butter tarts.
- 2 1/2 cups whole wheat flour
- 1/2 tsp sea salt
- 2/3 cup softened butter
- 1 tsp vanilla
- 1/2 cup cold water
- 1/3 cup unsalted butter
- 2/3 cup brown sugar
- 2/3 cup Canadian maple syrup
- 2 large eggs beaten
- 2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/4 cup chopped pecans
- Mix flour, salt, vanilla and butter together using a mixer or hand mixer. Combine until the mixture turns into crumbs, then slowly add water. Mix until you have a pliable ball of dough.
- Cover dough and refrigerate for 30-60 mins.
- Preheat oven to 400 degrees and lightly grease a 12-cup muffin tin.
- Remove dough from fridge and transfer to a lightly floured surface. Divide the dough and roll out to 1/4 inch thickness. Cut into 4-5 inch circles. Re-roll scraps to get the number of circles you need.
- Line each cup with a circle, pressing it gently into shape. You can make the sides smooth or allow little folds to form as you shape into the cup. Chill the cups while you prepare the filling.
- Cream together butter and sugar. Add syrup, beaten egg, vanilla and salt. Whip or blend until smooth.
- Remove muffin tin from fridge. Sprinkle a few pecan pieces in the bottom of each shell then pour filling into each shell.
- Bake the tarts for 10 minutes at 400°F, then reduce the oven temperature to 375°F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned.
- Remove from oven and let cool completely. Use a sharp knife to run around the edge of each tart to loosen any filling that had bubble over, and gently lift them out of the pan.