The country is divided. No, not just about the Oilers versus the Habs, or the Leafs duelling with the Sens. It's about how you line up when it comes to butter tarts – gooey or custardy? This recipe sides with the custardy, and instead of making bakers choose between nuts or raisins and currants, we've included them all.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2008
- 1/2 Double-Crust Sour Cream Pastry
Maple Syrup Filling:
- 3/4 cups packed brown sugar
- 1/2 cup maple syrup (No. 1 medium grade)
- 1/3 cup butter melted
- 2 eggs
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/2 cup chopped walnut halved
- 1/4 cup dried currant
- 1/4 cup golden raisin
MethodDouble-Crust Sour Cream Pastry
Set out muffin or tart pan with twelve 2-3/4- x 1-1/4-inch (7 x 3 cm) cups.
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 scraps. Fit into muffin cups; refrigerate for 30 minutes.
Maple Syrup filling: Meanwhile, in bowl, whisk together brown sugar, maple syrup, butter, eggs, cider vinegar and salt. Divide walnuts, currants and raisins evenly among pastry shells. Spoon scant 1/4 cup (50 mL) filling into each shell.
Bake in centre of 350°F (180°C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife blade around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool. (Make-ahead: Store in single layer in airtight container at room temperature for up to 1 day.)
Nutritional facts Per tart: about
- Sodium 204 mg
- Protein 3 g
- Calories 283.0
- Total fat 15 g
- Cholesterol 55 mg
- Saturated fat 7 g
- Total carbohydrate 35 g
- Iron 9.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 8.0