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The Hirshon Canadian Maple Butter Tarts

The Hirshon Canadian Maple Butter Tarts

  • Total Time: 0 hours


Units Scale
  • Sour Cream Pastry:
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • Scant 1/2 cup cold lard cubed
  • 1 1/2 tbsp bacon fat, melted
  • 1/4 cup (approximately) ice water
  • 1 whole nutmeg, freshly-grated
  • 3 tablespoons sour cream
  • ***
  • 1/2 Recipe of Sour Cream Pastry
  • Maple Syrup Filling:
  • 3/4 cup packed brown sugar
  • 1/2 cup maple syrup (No. 1 medium grade)
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/2 cup finely-chopped walnuts
  • 1/4 cup dried cranberries, finely-chopped (TFD change – original called for currants)
  • 1/4 cup golden raisins, finely-chopped
  • ***
  • Evaporated goat milk (strongly preferred) or evaporated organic cow milk


  1. In a large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
  2. In liquid measure, whisk water with sour cream, melted bacon fat and nutmeg. Drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary, until a ragged dough forms.
  3. Divide in half; press into 2 discs. Wrap; refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
  4. Set out muffin or tart pan with twelve 2-¾- x 1-¼-inch (7 x 3 cm) cups.
  5. On lightly floured surface, roll out one pastry disc to a generous ⅛-inch (3 mm) thickness. Using a 4-inch (10 cm) round cutter, cut out 12 circles, re-rolling scraps. Fit into muffin cups; refrigerate for 30 minutes.
  6. Maple Syrup filling: Meanwhile, in bowl, whisk together brown sugar, maple syrup, butter, eggs, cider vinegar and salt. Divide walnuts, cranberries and raisins evenly amongst pastry shells. Spoon scant ¼ cup (50 mL) filling into each shell.
  7. Bake in center of 350°F (180°C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife blade around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool. (Make-ahead: Store in single layer in airtight container at room temperature for up to 1 day.)
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 1294.98 kcal
  • Sugar: 74.78 g
  • Sodium: 663.24 mg
  • Fat: 76.3 g
  • Saturated Fat: 38.8 g
  • Trans Fat: 1.56 g
  • Carbohydrates: 143.36 g
  • Fiber: 3.13 g
  • Protein: 12.27 g
  • Cholesterol: 215.28 mg

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