I cannot believe I have not made one Canadian dish this entire time.
And to those that have been reading this for some time I am sorry.
Amongst the several recipes to be found on here from other countries, I have omitted to attempt anything from a country I was living in only two years ago.
I’m going to admit I wasn’t really sure of Canadian foods other then Poutine and Perogis, which I enjoyed during my stay in the Great North.
A little research showed me how many things I have yet to try and I thought I would begin with something that countless commenter’s noted was truly a Canadian creation.
One thing was immediately clear once these were finished was that no one in the house could just eat one.
Which meant my plan to surprise my Canadian friends with some of these went out the window as I too enjoyed more then one.
My reason for two places of inspiration is that they both seemed like the best finds I wanted to put together.
Canadian Butter Tarts
Adapted from Canadian Living
1 1/2 cups flour
1/2 tsp salt
70 grams cold butter, cubed
1 egg yolk
1 tsp apple cider vinegar
1/4-1/2 cup ice water
Adapted from Baking Obsession
2 tablespoons butter, softened
1/2 cup brown sugar
1/4 cup maple syrup
1/4 cup corn syrup
1 tsp vanilla extract
1/2 teaspoon apple cider vinegar
Dash of salt
1/2 cup raisins
Place the flour and salt in a bowl, stir to combine.
With a pastry blender or fork add in the butter and knead into the flour until the mixture resembles breadcrumbs.
Add the egg yolk, apple cider vinegar and 1/3 cup of the ice water and mix until well combined. Add more ice water if needed.
When combined, knead into a disc shape and refrigerate for a minimum of an hour, until well chilled.
Once well chilled, roll out to 1/8 inch thickness and cut out to fit your tart pans (I used a muffin tin), press into your pans, cutting away any excess dough.
Place in the freezer for a minimum of 30 minutes.
Cover the frozen tarts with aluminium foil and baking beans into each tart. Place in a preheated oven set to 180°C/360 for approximately 15 minutes, remove the foil and beans and cook for another 10 minutes.
Allow to cool to room temperature before adding the filling.
Meanwhile, cream the butter and brown sugar until light. Add the maple syrup and corn syrup and stir once more to combine. Lastly add the remaining ingredients and stir until well combined.
Once cooled, add the raisins and then pour in the combined filling into the crusts. Bake in the oven for approximately 15 minutes, or until golden.
Remove and allow to cool on a rack.
Serve at room temperature.