The Trail Town Tart
Bake delicious butter tarts with this local recipe
The Trent-Severn Trail Towns are home to several exceptional stops along the Butter Tart Tour—Bridgewater Coffee & Pizza in Hastings, The Silver Bean Café in Peterborough, The Little Pie Shack in Fenelon Falls, and The Nutty Bean in Lakefield all spring to mind. But what if your travels inspire you to do a little baking of your own? We’ve got just the recipe.
The Trent-Severn Trail Town Tart recipe comes courtesy of Lakefield Bakery on Queen, a local hotspot known for its artisanal breads and scratch-made sweets. Owner Theresa Kimmerer has drawn on her deep knowledge of pastry baking and a love of classic Canadian treats to deliver a unique twist on an old favourite.
With nuts, chocolate, coconut, and a little maple syrup in the mix, this recipe adds a rich and flavourful depth to the comforting sweetness of the butter tart. Download the recipe card to keep in your virtual cupboard, or scroll down to find Theresa’s instructions below.
Theresa Kimmerer, owner, Lakefield Bakery on Queen
The Trent-Severn Trail Town Tart
Pre-heat your oven to 350 degrees.
We’re focusing on the deliciously sweet filling for these tarts. For the pastry, you can use any double crust pie pastry recipe or you can buy the premade tart shells (we like the Tenderflake Lard pie crust recipe that is found on the box as well as the Tenderflake premade tart shells).
Trail Town Tart Ingredients
- 1 cup crushed plain flavoured pretzels
- 1 cup chopped pecans or walnuts
- I cup dark chocolate chunks or dark chocolate chips
- 1 cup white chocolate chunks or white chocolate chips
- 1 cup unsweetened shredded coconut
- ½ cup softened unsalted butter
- ¼ cup maple syrup
- 1 teaspoon salt
- ½ teaspoon white vinegar
- 1 can of sweetened condensed milk (300ml)
- 2 eggs
Directions
In a large bowl cream butter, add salt, vinegar and maple syrup, stir for one minute to blend together. Add the can of sweetened condensed milk and stir for one minute.
Fold in crushed pretzels, pecans or walnuts, dark chocolate, white chocolate and coconut until fully mixed in.
Spoon into tart shells filling ¾ of the shells.
Bake at 350 degrees for 17-19 minutes. Let cool and enjoy!