Recipe
Baked Russet Apples with Calvados Sauce and Nutty Garnish
Tender baked apples with a warm Calvados caramel sauce and a crisp nut-and-bread topping.
Butter Tarts
In the Oven
serves 12
These classic Canadian butter tarts balance crisp shortcrust pastry with a soft, buttery filling sweetened with brown sugar and golden syrup.
20 mins prep25 mins cook45 mins total
Heat the oven to 190°C, or 170°C fan, and arrange the pastry cases on a baking tray.
Melt the butter and leave it to cool for a few minutes. Stir in the brown sugar, golden syrup, beaten eggs, vanilla and salt until smooth.
Divide the filling between the pastry cases, stopping just below the rim so it can bubble without overflowing.
Bake for 20–25 minutes, until the pastry is golden and the filling is puffed at the edges with a slight wobble in the centre.
Cool the tarts on the tray for 10 minutes, then transfer them to a rack. Serve warm or at room temperature.
Keep cooking
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