Best Maple Butter Tarts

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

Best Maple Butter Tarts

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • ¾

    cup (175 mL) packed brown sugar

  • ½

    cup (125 mL) maple syrup, (No. 1 medium grade)

  • cup (75 mL) butter, melted

  • 2

    eggs

  • 1

    tbsp (15 mL) cider vinegar

  • ½

    tsp (2 mL) salt

  • ½

    cup (125 mL) chopped walnut halves

  • ¼

    cup (60 mL) dried currants

  • ¼

    cup (60 mL) golden raisins

  • Sour Cream Pastry:

  • 1-¼

    cups (300 mL) all-purpose flour

  • ¼

    tsp (1 mL) salt

  • ¼

    cup (60 mL) cold butter, cubed

  • ¼

    cup (60 mL) cold lard, cubed

  • 2

    tbsp (30 mL) Ice water, (approx)

  • 4

    tsp (18 mL) sour cream

Directions

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.


Nutrition

Facebook Conversations