Gooey Canadian Butter Tarts Recipe 🍁🥧

Описание: Learn how to make a Canadian Butter Tarts recipe with a flaky crust and rich, gooey filling.

Get the full written recipe (including conversions): https://bit.ly/CanadianButterTarts

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Canadian Butter Tarts
🥧🥣INGREDIENTS🥄🥧
Pastry
2 recipes pie crust
(Double the recipe below):
1 ⅓ cups (6 ½ oz/185 g) all-purpose flour
1 tablespoon powdered sugar
⅛ teaspoon salt
7 tablespoons (3 ½ oz/100 g) cold butter, cubed
1 large egg yolk*
2- 3 tablespoons cold water

Maple Filling
1 cup (8floz/240ml) maple syrup
⅔ cup (4oz/115g) dark brown sugar
¼ cup (2oz/57g) butter
2 large eggs (room temperature)
1 teaspoon vanilla extract
½ teaspoon salt

🍁🥧📋 Canadian Butter Tarts Chapters 📋🍁🥧
00:00 - This week on Bigger Bolder Baking...Canadian Butter Tarts
0:16 Making the pie crust
2:43 Rolling out the pie crust
3:20 Cutting the rounds
3:48 Adding the pastry to the cupcake pan
4:23 Refrigerate the pastry
4:29 Making the maple filling
7:25 Filling the pastry
8:09 Baking instructions
8:20 Time to taste!
9:04 Outro

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30 am Pacific Time every Thursday!

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A decade of baking bigger and bolder with home bakers like you!

I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, "Baker's Dozen" on Hulu, and segments produced for "The Today Show".

This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers"!

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