MAPLE BUTTER TART SQUARES
09/30/17

We have been sampling Canadian cuisine all month at the market, and no matter where people are from, they seem to love these sweet-sticky treats. Our squares are just little bite-sized versions, but of course you can find full sized tarts around the market at Carousel Bakery, Future Bakery and Eve’s Temptations. The press-in pastry for this recipe makes them very quick to prepare, and the addition of flour (not typically found in butter tart filling) firms up the texture making them easy to cut. One little tip – be sure to wipe your knife with a hot wet cloth every few cuts as the filling will stick and ‘drag,’ spoiling the appearance otherwise.
Makes 36 squares
2 cups all-purpose flour
1/2 cup sugar
1 cup cold unsalted butter, cubed
Filling:
¼ cup unsalted butter, melted
4 large eggs
1-1/2 cups packed dark brown or Demerara sugar
½ cup maple syrup
1/2 teaspoon maple extract
¼ cup all-purpose flour
1 teaspoon baking powder
2 cups raisins (or 1 cup each raisins & chopped walnuts)
In bowl or food processor, mix together flour and sugar. Cut or pulse in butter until crumbly. (*Mixture will seem very dry but will press together slightly with hands. Don’t worry – the butter will melt and the pastry will come together in the oven).
Press mixture into parchment paper-lined into 9×13-inch metal cake pan. Bake in the center of 350°F oven for 15 minutes.
Filling: Meanwhile, in separate bowl, whisk together melted butter, eggs, sugar, maple syrup, and maple extract. Add flour and baking powder; whisk until smooth. Stir in raisins (and walnuts, if using); pour over base. Bake in center of 350°F oven until top springs back when touched lightly, about 30 to 35 minutes. Let cool in pan on rack. Cut into squares.