Deconstructed Butter Tart


Deconstructed Butter Tart

Course 5. Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 People


  • 1 pkg. (454g) Dessert Pelmen Foods Perogies
  • 1 Tenderflake Deep Dish Pie Crust
  • 1 Egg
  • ½ cup Brown sugar
  • ¼ cup Pure maple syrup
  • 3 tbsp. Unsalted butter melted
  • Pinch of salt
  • 2 tbsp. Crushed hazelnuts
  • Possible Toppings: ice cream, crème fraiche, sour cream with sugar.


  • Preheat oven to 400 F. Bake pie crust for 8-10 mins until light golden brown. Set aside to cool.
  • Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
  • In a medium bowl, add egg, brown sugar, maple syrup, butter and salt. Whisk until smooth and creamy.
  • Crumble ½ the pie crust crumble to line the bottom of 4 mini baking dishes.
  • Divide the perogies amongst the four dishes and drizzle an even amount of filling on top of perogies.
  • Top with crushed hazelnuts and remaining crumbled pie crust.
  • Bake tarts at 350 F for 10-15 mins for a gooey tart or 20-25 mins for firm ones.