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Best Maple Butter Tarts

By

From the Canadian Living
· Prep time 25 minutes
· Total time 2 hours
· Portion size 12

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Ingredients

  • Sour Cream Pastry:
  • Ingredients
  • 3/4 cup (175 mL) packed brown sugar
  • 1/2 cup (125 mL) maple syrup, (No. 1 medium grade)
  • 1/3 cup (75 mL) butter, melted
  • 2 eggs
  • 1 tbsp (15 mL) cider vinegar
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) chopped walnut halves
  • 1/4 cup (60 mL) dried currants
  • 1/4 cup (60 mL) golden raisins
  • 1-1/4 cups (300 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) cold butter, cubed
  • 1/4 cup (60 mL) cold lard, cubed
  • 2 tbsp (30 mL) Ice water, (approx)
  • 4 tsp (18 mL) sour cream

Details

Preparation

Step 1

Preparation
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.

Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.

Bake in 350oF (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes.

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