Butter tarts are one of Canada's most iconic desserts. They are individual flaky tart shells surrounding a gooey brown-sugar filling. This version is simplified into bars that can be baked and cut ...

Indulge in this stunning cherry pie, crowned with a delectable golden Dutch crumb topping. This homemade pie features a flaky ...

10. If the tarts start to boil over turn the heat down to 350 degrees. 11. Now for the filling, whisk an egg, butter, and maple syrup together in a pan. 12. In the same pan, add brown sugar, salt, ...

Recipes for these handheld tarts can be found dating ... this French-Canadian classic features a simple filling made from brown sugar or maple syrup, spun with butter, eggs, milk, and a little ...

There's something magical about the combination of warm peaches and rich, nutty brown butter. It’s a flavor duo that never fails to delight, especially when baked into adorable mini tarts.

Food writer and Bravo’s “Top Chef” judge Gail Simmons joins TODAY to share two of her favorite Canadian dishes for Quebec ...

2. For the taro filling: Combine filling ingredients, except pili nuts, in a medium sauce pan. Heat over moderate setting and ...

When the tarts cool, the filling becomes firmer. The recipe for the pate a sucre is adapted from one in The Pie and Pastry Bible, by Rose Levy Beranbaum. The ingredients for the filling should be ...

and levelled 70 gms granulated sugar ¼ tsp salt 1 tsp lemon zest 155 gms cold unsalted butter 1 large egg yolk 1 tsp pure vanilla extract For the filling: 1. Lightly grease a 10-inch tart.