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Canadian·Dessert

Apple-Walnut Canadian Butter Tart

A fruity, nutty twist on Canada's classic dessert, featuring a rich brown sugar filling infused with a concentrated apple juice reduction and toasted walnuts in a flaky pastry shell.

Prep

30m

Cook

20m

Total

50m

Serves

12

Method

  1. 01

    Roll out the chilled pie dough on a lightly floured surface to about 1/8-inch thickness. Use a round pastry cutter (about 4 inches wide) to punch out 12 circles that are slightly larger than your muffin tin openings.

    Step 1
    Watch · 0:57
  2. 02

    Lightly spray a 12-cup muffin tin with non-stick oil. Center the dough circles in the openings and gently press them against the bottom and up the sides, reaching almost to the top. Transfer the tin to the refrigerator to chill while preparing the filling.

    Step 2
    Watch · 1:32
  3. 03

    Pour the apple juice into a saucepan over medium-high heat. Simmer and reduce the liquid carefully until it becomes a thick syrup, yielding approximately 3 to 4 tablespoons. Watch closely at the end to prevent burning.

    Step 3
    Watch · 2:18
  4. 04

    In a mixing bowl, combine the brown sugar and the warm apple syrup. Whisk in the melted butter, egg, vanilla extract, salt, and heavy cream until the mixture is smooth and well combined.

    Step 4
    Watch · 2:43
  5. 05

    Retrieve the pastry shells from the fridge. Divide the chopped walnuts evenly among the bottom of the 12 shells. Carefully pour the filling over the walnuts, filling each shell about two-thirds of the way to allow for rising during baking.

    Step 5
    Watch · 4:00
  6. 06

    Bake in the center of a preheated 375°F (190°C) oven for approximately 20 minutes, or until the pastry is golden brown and the filling is hot and bubbling. Tap the pan on the counter before baking to release any trapped air bubbles.

    Step 6
    Watch · 5:43
  7. 07

    Let the tarts cool in the pan for about 5 minutes. Run the tip of a knife around the edges to ensure they aren't sticking. Allow them to cool for another 10 minutes before transferring them to a wire rack to reach room temperature before serving.

    Step 7
    Watch · 6:14

From Chef John

  • “I like my butter tarts like I like my Canadians—a little bit nutty.”
  • “Gently but confidently sort of press and push that up the sides.”
  • “You are, after all, the Gordie Howe of whether to eat these now.”