Canadian Butter Tarts

Canadian butter tarts are rich and gooey mini pies that put buttery goodness front and center—perfect for holidays or any day!

Ingredients

• 165g (packed) dark brown sugar
• ¼ cup maple syrup
• 57g unsalted butter, melted and cooled slightly
• 1 large egg
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Instructions

0. In a medium bowl (preferably with a pouring spout), whisk together the brown sugar, maple syrup, butter, egg, vinegar, vanilla, and salt.
1. Divide the pecans and raisins (if using), among the pastry-lined muffin cups. Pour the filling evenly into the muffin cups. Bake for about 25 minutes, until the tarts are golden brown, bubbling, and set. Let cool on a wire rack for a few minutes, then run a butter knife around the edge of each tart to loosen. Let the tarts cool completely in the pan, then remove. Serve at room temperature.
2. Note: Nutritional information does not include the optional raisins.
3. Make-Ahead/Freezing Instructions: The butter tarts will keep at room temperature for up to 3 days. Once cooled, store them in an airtight container, using parchment paper between layers. To extend freshness, you can freeze the cooled tarts in the same manner. When ready to enjoy, thaw at room temperature. For unbaked tarts, freeze them on a baking sheet until solid, then transfer to an airtight container. To bake from frozen, simply add a few extra minutes to the original baking time.