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Picnic
Becel Plant-Based "Butter" Tarts
Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet – a dozen may not be enough
Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet – a dozen may not be enough
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Cooking time20 min![Preparation time Image]()
Preparation time20 min![Servings Image]()
ServingsPortions 12
- 1 1/2 cups (375 mL) all-purpose flour
- 1/4 tsp (1 ml) salt
- 4 oz. (125 mL) Dairy-free Becel® Plant Butter - Unsalted, divided
- Plus additional 2 tbsp Dairy-free Becel® Plant Butter - Unsalted
- 3 tbsp. (45 mL) iced water
- 2 tsp. (10 mL) white vinegar, divided
- 1/2 cup (125 mL) firmly packed light brown sugar
- 1/4 cup (60 mL) corn syrup
- 2 tbsp. (30 mL) pure maple syrup
- 1 egg *
- 1 tsp. (5 mL) vanilla extract
- 1/2 cup (125 mL) chopped pecans
- Preheat oven to 400°F (205°C). Grease 12 nonstick muffin cups; set aside.
- Combine flour with salt in medium bowl. Cut in 1/2 cup Becel® Unsalted Plant Butter with pastry blender or finger tips just until large crumbs begin to form. Whisk water with 1 tsp. (5 mL) vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
- Whisk brown sugar, corn syrup, maple syrup, egg, remaining 2 Tbsp. (30 mL) melted Becel® Unsalted Plant Butter, vanilla and remaining tsp (5 mL) vinegar. Roll dough on lightly floured surface about 0.5 cm thick. Cut out 12 (4-in/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
- Bake 10 minutes then reduce oven temperature to 375°F (190°C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.
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