Photo: Roberto Caruso
Up your butter tart game from circle to square with this maple-infused update on the Canadian classic.
2 cups all-purpose flour
¼ cup granulated sugar
½ tsp salt
1 cup cold unsalted butter, cubed
1 cup brown sugar
½ cup 35% cream
⅓ cup maple syrup
1 tbsp unsalted butter, melted
Position rack in bottom third of oven. Preheat oven to 350F. Lightly oil an 8 × 8-in. baking dish, then line with overhanging parchment.
Whirl flour with granulated sugar and salt in a food processor until combined. Add cubed butter and continue whirling until a ball forms, 1 min. Press dough firmly into an even layer in prepared dish.
Whisk brown sugar with eggs in a large bowl. Stir in cream, maple syrup and melted butter. Pour over dough.
Bake in bottom third of oven until filling is puffed, about 1 hour. Transfer to a rack to cool completely, about 2 hours.
Calories 280, Protein 3g, Carbohydrates 33g, Fat 16g, Sodium 89mg.
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