If you’re looking for a classic Canadian treat in a perfectly small‑batch size, these Maple Butter Tarts are everything you love about the traditional dessert — sweet, gooey, buttery, and irresistibly nostalgic. Made with real maple syrup and a tender homemade pastry, this recipe delivers all the flavour of the iconic Canadian butter tart in a simple, manageable batch ideal for small households, weekend baking, or whenever the craving strikes.

These tarts feature a rich maple‑forward filling that bakes up beautifully inside flaky pastry shells, creating that perfect balance of caramelized edges and soft, luscious centers. Whether you prefer your butter tarts slightly runny or more set, this easy recipe gives you delicious results every time.

If you love Canadian baking, maple desserts, or small‑batch recipes, this cozy classic deserves a spot in your kitchen. They’re simple, comforting, and guaranteed to disappear quickly — a true taste of Canada in every bite.

• Butter and Lard pastry (You will only need half of the recipe. You can freeze the remainder for another day and purpose.)
• 1/4 cup (50g) soft light brown sugar
• 1/3 cup (80ml) pure maple syrup
• 2 TBS (28g) butter, melted and cooled
• 1/2 of a large egg, beaten
• 1/2 tsp vanilla extract
• pinch of salt

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• Feel free to either make your own pastry as per the link provided or use a good quality frozen tart pastry. I like the Tenderflake frozen tart shells. They come 12 in a package. In all transparency, I usually partially bake them before using them to ensure a nice crisp bottom. It only takes 5 to 8 minutes to do so.
• There is no need to pack the brown sugar firmly. Loosely measured works fine for this recipe.
• Make sure you use pure maple syrup, not pancake syrup.
• I used a large egg. Beat it up in a small dish and then measure half of it out for a small batch. The rest can be discarded or added to more eggs for scrambled eggs.
• I used salted butter.
• I use only pure vanilla extract.

1. Prepare your pastry. Shape into two rounds. Wrap one round tightly in plastic cling film and then in aluminum foil. Label, date and freeze for up to 3 months. (To use thaw in the refrigerator overnight.)
2. Roll out your pastry to 1/4 inch thickness on a lightly floured surface. Stamp into 3 inch rounds. (I use a round metal pastry cutter to do this.) Fit into your tart tins. Place in the refrigerator to chill while you make the filling. (Alternately you can use frozen tart shells, thawed.)
3. Place your maple syrup into a small saucepan. Simmer over medium heat for 10 to 15 minutes until the syrup has reduced to 1/4 cup (60ml). Set aside to cool. (Make sure the syrup has cooled to at least room temperature before using.)
4. Preheat the oven to 425*F/220*C/ gas mark 7.
5. Whisk together the cooled maple syrup, half of the beaten egg, brown sugar, melted butter and salt until well combined. (I use a small wire whisk to do this.)
6. Place your tart shells on a baking tray. Divide the filling mixture between the prepared tart shells filling them 2/3 to 3/4 full. (Do not be tempted to overfill.)
7. Bake on the bottom shelf of the oven for 12 to 15 minutes. Cook completely before serving and store any leftovers in an airtight container.

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If you’re looking for a cozy, comforting chicken dinner with a bright, modern twist, this Salsa Verde Chicken with Herbed Cornmeal Dumplings is exactly the kind of meal you’ll want bubbling away on your stovetop. Tender chunks of leftover or rotisserie chicken simmer in a creamy, tangy salsa verde sauce, then get topped with soft, fluffy cornmeal dumplings flecked with fresh herbs. It’s the perfect blend of homestyle comfort and fresh, vibrant flavor — all made in one pan.

This small‑batch recipe is ideal for couples, small families, or anyone cooking for one or two. It uses simple, everyday ingredients, comes together quickly, and turns leftover chicken into something truly special. If you love easy weeknight meals, Southwestern‑inspired flavors, or anything with dumplings, this dish will become a new favourite at your table.

FOR THE DUMPLINGS

Whole milk - Gives the dumplings tenderness. You can use 2% milk, but whole milk produces the fluffiest result.

Butter - Melted butter enriches the dumpling dough and helps it stay moist as it steams.

All‑purpose flour - Forms the base of the dumplings. Keep it light — don’t pack the flour into the cup.

Yellow cornmeal - Adds a lovely rustic texture and a hint of sweetness. Fine or medium‑grind both work. Avoid coarse cornmeal, which makes the dumplings too gritty.

Baking powder - Your leavening. This is what makes the dumplings puff up. Make sure it’s fresh — old baking powder won’t lift properly.

Salt - Essential for flavor. Dumplings without salt taste flat.

Spring onion - Also known as scallions or green onion. Adds a gentle onion note and freshness. Use both the white and green parts.

Fresh cilantro - Brightens the dumplings and ties them to the salsa verde in the sauce. If you’re not a cilantro fan, parsley works nicely too.

GARNISH IS OPTIONAL

1. Preheat your oven to 400*F/200*C/ gas mark 6. (Regular oven, not fan. If using a fan oven decrease the temperature to 375*F/190*C/gas 5.)
2. Melt your butter for the chicken in a 8 to 10 inch deep oven-proof skillet with a lid. (I used my medium sized Our Place skillet. Both it and the lid are oven safe.)
3. Whisk in the flour to make a paste. Cook for about a minute. (Cooking it for a minute helps to cook out the flour taste.)
4. Whisk the chicken stock, salsa verde and cream together. Add all at once to the skillet. (Adding it all at once makes for a smoother gravy.)
5. Cook over medium heat, stirring constantly, until the mixture thickens and comes to the bubble. (Keep stirring so that the bottom of the gravy doesn't catch and it thickens evenly.)
6.  Fold in the pieces of chicken. Reduce the heat to medium low, cover and keep warm. (You want your chicken to stay in whole pieces/large chunks.)
7. Whisk the flour, cornmeal, baking powder and salt together for the dumplings. Stir in the cilantro/coriander and the spring onions. (I do this in a medium size bowl.)
8. Heat the milk in the microwave with the butter for about 30 seconds until the butter has melted. Add all at once to the dry ingredients. Stir together until you have a smooth firm-ish dough. (My dough was a tiny bit on the sticky side, so I probably should have added a bit more flour.)
9. Bring the chicken mixture back up to the bubble. Drop the dumpling dough by golf-ball sized dollops over top. (Try to leave some space in between each.)
10. Cover tightly and bang into the oven. Bake for 15 to 20 minutes until the dumplings are cooked through. (A toothpick inserted in the center should come out clean.)
11. Garnish with additional cilantro/coriander leaf and spring onions and serve.

GET THE SAUCE JUST RIGHT

Make sure your roux is smooth before adding the liquids — whisking vigorously at first helps prevent lumps in the sauce . Let it simmer until it thickens properly; patience here pays off with a velvety base.

WARM MILK = BETTER DUMPLINGS

Heating the milk and butter until steamy (not boiling) helps the dumpling dough come together smoothly and gives a tender texture.

DON'T OVERMIX THE DUMPLINGS

A light hand is key — overmixing makes dumplings tough. A few lumps in the dough are perfectly fine and actually help keep them fluffy.

MAKE SURE YOUR CHICKEN MIXTURE IS SIMMERING

Before transferring the skillet to the oven, bring the mixture back to a simmer. This helps the dumplings begin cooking immediately and prevents sogginess.

SPACE DUMPLINGS EVENLY

Drop Ping-Pong-sized pieces of dough evenly across the surface so they have room to expand as they bake.

CHOOSE YOUR SALSA VERDE WISELY

Different brands (or homemade!) will change the flavor profile — some are tangier, some spicier. Don’t be afraid to experiment to find your perfect balance.

ADJUST THE HEAT LEVEL

If you prefer a milder dish, choose a mild salsa verde or reduce the amount slightly. For more kick, go with a spicier brand or add a splash of hot sauce.

ADD VEGGIES FOR EXTRA FLAVOR

Diced bell peppers or onions sautéed with the butter before adding the flour deepen the flavor and add texture to the chicken mixture.

USE WHAT YOU HAVE

Leftover roasted chicken or cubed chicken breast works just as well as rotisserie chicken — a great way to stretch leftovers into something comforting and new.

CHECK DUMPLINGS FOR DONENESS

They’re ready when the tops look a bit dry and firm to the touch. A toothpick inserted should come out clean — no gummy centers.