Maple Butter Tarts
"Make your own delectable custard tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins."
photo by Baby Kato
- Ready In:
- 2hrs 25mins
- Ingredients:
- 15
- Yields:
-
12 buttertarts
- Serves:
- 12
ingredients
- 3⁄4 cup 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 halves
- 1⁄4 cup dried currant
- 1⁄4 cup golden raisin
-
Sour Cream Pastry
- 1 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 cup cold butter (cubed)
- 1⁄4 cup cold lard (cubed)
- 2 tablespoons ice water (approx)
- 4 teaspoons sour cream
directions
-
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, re rolling 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 350 º F (180 º C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.).
-
Additional information :
-
Maple Chocolate Butter Tarts:
- Replace currants and raisins with 1/2 cup chopped bittersweet chocolate or semisweet chocolate chips.
-
Maple Pecan Butter Tarts:
- Omit walnuts and currants. Add 1/2 cup chopped pecans.
-
Nut-Free Raisin-Free Maple Butter Tarts:
- Omit walnuts, currants and raisins.
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RECIPE SUBMITTED BY
oilpatchjo
Canada
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>
