You know you've crossed the border when...you can find butter tarts at any convenience store. If you've never had one, they are a bit like pecan pie without the pecans. They are a classic, usually made with brown sugar and corn syrup. I left out the corn syrup and used maple instead. Traditionally these have raisins in them, but I am a confirmed raisin hater, so I either have them plain, or I add a few wild blueberries or nuts (macadamias are amazing here) to each tart. They are gooey but not runny, and sweet but not tooth-achingly so, thanks to a bit of lemon juice and unsweetened pastry.

Read the recipe on Food52.com