Maple Butter Tarts

By The Canadian Living Test Kitchen

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Maple Butter TartsThe 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.5 out of5based on3 ratings. 2 user reviews.

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This recipe makes 12 servings

Nutritional Info
Per tart: about	-
cal	283283 cal
pro	3 g3g pro
total fat	15 g15g total fat
sat. fat	7 g7g sat. fat
carb	35 g35g carb
fibre	1 g1g fibre
chol	55 mg55mg chol
sodium	204 mg204mg sodium
% RDI:	-
calcium	44 calcium
iron	99 iron
vit A	88 vit A
folate	1313 folate

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.

Ingredients

1/2 Double-Crust Sour Cream Pastry 1/2 1/2Double-Crust sour cream pastry
Maple Syrup Filling:
3/4 cup packed brown sugar 3/4 3/4cup cuppacked brown sugar
1/2 cup maple syrup , (No. 1 medium grade)1/2 1/2cup cupmaple syrup, (No. 1 medium grade)
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
2 eggs 2 2eggeggs
1 tbsp cider vinegar 1 1tbsp tbspcider vinegar
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup chopped walnuts , halved1/2 1/2cup cupchopped walnutwalnuts, halved
1/4 cup dried currants 1/4 1/4cup cupdried currantcurrants
1/4 cup golden raisins 1/4 1/4cup cupgolden raisinraisins

Preparation

Double-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.)

Additional information : Variations
Maple Chocolate Butter Tarts: Replace currants and raisins with 1/2 cup (125 mL) chopped bittersweet chocolate or semisweet chocolate chips.

Maple Pecan Butter Tarts: Omit currants. Replace walnuts with 1/2 cup (125 mL) broken pecan halves.

Source : Canadian Living Magazine: October 2008