Around the holidays in Canada, butter tarts—a pastry case full of a sort of butterscotch goo often with raisins added—are everywhere. The filling is very sweet, a little grainy and delightfully in between liquid and solid. The original recipe is simply butter, brown sugar and eggs, and it’s wonderful. But swapping some of the sugar for maple syrup, adding a hint of nutmeg, some extra salt on top and an optional lime spiked whipped cream brings some depth. I find these perfect for a moment of quiet reflection with a cup of hot tea.

The crust I’m using here is kind of between pie and tart dough. A bit flaky, but not sweet and easier to work with than pie dough.