Best Maple Butter Tarts
By rdgplus3
From the Canadian Living
· Prep time 25 minutes
· Total time 2 hours
· Portion size 12
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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