A Raspberry Twist Buttertart

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Buttertarts are a truly Canadian dessert deeply rooted in the histories of the eastern provinces. Traditionally, buttertarts have dried currants mixed into their filling. We have added raspberries for a twist on tradition.

Ingredients

    30 ml 2 tbsp Mirage Margarine, melted
    125 ml ½ cup Maple Syrup
    125 ml ½ cup Dark Brown Sugar
    1 Eggs, Large
    5 ml 1 tsp Vanilla
    5 ml 1 tsp Cider Vinegar
    60 ml 1/4 cup Raspberry Jam
    Pinch Salt
    1 Recipe Flaky Pie Dough

Directions

  1. Pre-heat the oven to 375°F (200°C).
  2. In a bowl, whisk together the brown sugar, maple syrup, egg, Mirage Margarine, vanilla, vinegar, and salt until well combined. Set aside.
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  4. On a lightly floured surface, roll out the Flaky Pie Dough to a 1/8-inch (3 mm) thickness. Using a 4-inch (10 cm) round cookie cutter, cut out 12 circles. Re-roll scraps as necessary. Fit the rounds into muffin tins.
  5. Blind bake the tart shells until the edges are golden and the bottom is no longer wet.
    Raspberry Buttertart Hero-2

  6. Add 1 tsp of raspberry jam to the bottom of each shell.
  7. Spoon in the prepared filling until the shells are ¾ full.
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  9. Bake on the bottom rack of the oven until filling is puffed and bubbly and the pastry is golden, about 12 minutes. Let stand in muffin tins on a cooling rack for 1 minute.
  10. Run a metal spatula around the tarts to loosen them. Carefully slide the spatula under the tarts. Transfer them to a cooling rack to cool completely

Notes

  • Use this filling as a base for tasty pecan pies, or give it different toppings like milk chocolate chips and chopped hazelnuts.

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