Classic Canadian Butter Tarts

   

Classic Canadian Butter Tarts

Yields 12 tarts

1/2 cup packed brown sugar
1/3 cup melted butter
1/3 cup dark corn syrup
1 large egg
Pinch of salt

Preheat oven to 350°F

Mix together brown sugar, melted butter, dark corn syrup, and salt until thoroughly combined. Mix in egg until well-incorporated.

Fill tart shells 2/3 full with butter tart mixture. Bake for 20 minutes or until pastry is golden brown and filling has just started to bubble. Remove from oven and allow to cool completely before serving.

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Country Peach Pie

Country Peach Pie

Yields 1 pie

2 homemade or store-bought 9-inch pie crusts
8 - 10 ripe peaches
3/4 cup plus 2 teaspoons granulated sugar, divided
1/3 cup all-purpose flour


Preheat oven to 425°F.

Peel peaches with a vegetable peeler. Slice peaches until you have 6 cups. Add 3/4 cup sugar and flour to peaches and mix until well combined.

Roll out pastry and line 9-inch pie pan. Fill pastry with peach mixture. Dampen edges of pastry with water. Roll out remaining pastry and cut into 1/2-inch strips. Arrange over peaches in a lattice pattern. Seal edges and trim away any excess. Reserve excess pastry for another use.

Brush top crust with water and sprinkle with 2 teaspoons sugar. Bake on middle rack in oven for 10 minutes at 425°F. Decrease heat to 350°F and bake for 50 minutes or until crust is golden and peaches are cooked.

Remove from oven and allow to cool on cooling rack. Serve with whipped cream or vanilla ice cream if desired.

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