Now, when I mentioned that they are quite close to that maple pie - I mean it! The only real difference between maple pie and butter tarts is that they are meant to be a touch less maple-flavored (so I substituted some of the maple for coconut nectar / agave, but still containing enough of the maple to have its signature, velvety flavor in there). But then… I was working on this maple pie recipe one week and realized it actually was sooo close to a butter tart - suddenly I saw the light and realized I can do this without the butter…. In the back of my mind it seemed like some kind of butter substitute would need to be involved in the making of a vegan butter tart. So they’ve been on my Canadian-Classics-to-Tackle list for a while, but somehow never a priority because I’ve been trying to keep away from dairy-free butters altogether (or at least as much as possible) in my recipes. Making them at home is also quite popular, though I have to admit I always just bought in the past since they are so ubiquitous… They’re stocked at almost any Canadian grocery store, they’re proudly displayed in bakery windows and cafes… Actually the nearest town to where I used to live a few years back (located in the middle of nowhere) only had about 5 shops total(!), and one of them was a butter tart shop! That’s how serious Canadians can be when it comes to butter tarts. Then I pop them right into the toaster to get them a little crispier again.You see, butter tarts are kind of a quintessential little treat around these parts. I will make up this whole recipe and freeze any left over waffles. This recipe freezes well for up to 3 months, in a sealed container (or Ziplock freezer bag).
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