Maple Butter Tarts
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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.
Servings: 12 tarts
Ingredients:
| Nutritional Info | |
| Per tart: about | - |
| cal | 283 |
| pro | 3 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 35 g |
| fibre | 1 g |
| chol | 55 mg |
| sodium | 204 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 9% |
| vit A | 8% |
| folate | 13% |
Suggested Recipes
-
Half Double-Crust sour cream pastry
Maple syrup filling:
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 (50 mL) dried currants
1/4 cup (50 mL) golden raisins
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 œ 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.)
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 œ 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.
Tags:
Pastry-Sweet Pies and Tarts; Sugar/Sweets; Cheese/Other Dairy; Eggs; Fruits; Nuts; Bake;
Source
Canadian Living Magazine: October 2008
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