This recipe is taken from the 1981 Milk Calendar. As the long Canadian winter draws to a close, the sap begins to flow in the maple trees, producing a food which is uniquely Canadian- maple syrup. Its rich flavour contributes the sweetness to this recipe for maple tarts- so good after dinner or after school.
- Prep: 25 min
- Cooking: 15 min
- 1/4 cup (60 mL) butter
- 1/4 cup (60 mL) cornstarch
- 1 cup (250 mL) maple syrup
- 1/2 cup (125 mL) Milk
- 12 medium or 18 small tart shells baked
- Toasted almond slices (for garnish)
Melt butter; blend in cornstarch. Stir in maple syrup and milk. Bring to boil; stir and cook until thick. Continue cooking for 2 to 3 min more, stirring occasionally.
Remove from heat; cool 15 min. Spoon into baked shells. Garnish with toasted almond slices.
Top 5 Nutrients
|Calcium:||4 % / 40 mg|
|Vitamin E:||7 %|