1`

Product Detail

Recipe - Maple Syrup Butter Tarts-O Canada

Recipe - Maple Syrup Butter Tarts

For relevant products Click HERE to find out more about Best Before Vs Expiry Dates. We do not sell items with expiry dates.
$0.00
Only left

← Previous Product Next Product →

¾ cup packed brown sugar ½ cup Maple Syrup ⅓ cup butter, melted 2 eggs 1 tbsp cider vinegar ½ tsp salt ½ cup chopped walnut halves ¼ cup dried currants ¼ cup golden raisins Sour Cream Pastry: 1-¼ cups all-purpose flour ¼ tsp salt ¼ cup cold butter, cubed ¼ cup cold lard, cubed 2 tbsp ice water (approx) 4 tsp sour cream (or cheat and just use store-bought pastry like we do...) Sour Cream Pastry In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.) On lightly floured surface, roll out pastry to generous ⅛-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes. Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant ¼ cup filling into each shell. Bake in 180°C; (350°F) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)

To review shipping policy click here _____
Best Before Dates VS Expiry Dates on applicable products

O Canada does not stock any products that have “expiry” or “use by” dates.

For more information regarding the differences between “best before” dates and “expiry”/”use by” dates, you can view directly on the food standards website.

click here

This is an Extracts from Food Standards:

Most foods have a best before date. You can still eat foods for a while after the best before date as they should be safe but they may have lost some quality. Foods that have a best before date can legally be sold after that date provided the food is fit for human consumption. The only food that can have a different date mark on it is bread, which can be labelled with a baked on or baked for date if its shelf life is less than seven days. Foods that have a shelf life of two years or longer, e.g. some canned foods, do not need to be labelled with a best before date. This is because it is difficult to give the consumer an accurate guide as to how long these foods will keep, as they may retain their quality for many years and are likely to be consumed well before they spoil.