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 ...

And because I love butter tarts so much, I've created several of my own butter tart recipes. But I wanted even more butter ...

Canadians love maple syrup and it features in two of their iconic desserts, butter tarts and sugar pie. But there’s more to ...

In double boiler melt chocolate and butter until smooth then let cool slightly ... Preheat oven to 375 F-180 C. Fill the tart shells with the chocolate mixture and bake for 18 minutes until the tops ...

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 ...

Cook’s notes: Not every supermarket stocks canned tart cherries packed in water ... In a food processor, add flour, brown sugar and butter. Pulse on and off until butter is cut into small pieces the ...

Equipment and preparation: for this recipe you will need a 28cm/11in round, loose-bottomed, fluted tart tin ... For the pastry, pulse the flour and butter in a food processor until the mixture ...

This recipe is simple to make ... Blend flour and salt in the processor. Cut in butter using on/off turns until the mixture resembles a coarse meal. Add enough water to blend the dough.

My pantry often contains cans of tart red cherries packed in water ... In a food processor, add flour, brown sugar and butter. Pulse on and off until butter is cut into small pieces the size ...