Butter bubbles away with brown sugar and maple syrup on top my stove. A light brown froth and intense smell of caramel lets me know it's time to remove the mixture from the heat.
A dash of vanilla, a spoonful of cream and a pinch of salt send this filling into a frenzy. It cools itself and I'm allowed the addition of an egg. I could add a few raisins, or even some pecans. I refrain.
I pour the golden liquid into a buttery shell and open the oven door to where it now lays. Fifteen, twenty minutes is all it takes to revolutionize these two components.
I bite in. Tender flakes of crust crunch beneath my teeth whilst gooey caramel melts on my tongue.
The Butter Tart, a true Northern treat!