Description
Delicious Canadian butter tarts filled with rich maple syrup, perfect for any occasion.
Ingredients
- 2-1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, cold and cubed
- 3/4 cup ice-cold water
- 1/4 cup unsalted butter, room temperature
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1 cup pure maple syrup
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Make the Dough: Begin by pulsing the flour, sugar, and salt in a food processor. Next, introduce the cold butter and pulse until the mixture becomes crumbly.
- Combine: Gradually add the ice-cold water until the dough clumps together.
- Chill: Divide the dough, wrap it in plastic, and shape it into discs. Refrigerate for at least one hour to allow it to firm up.
- Roll Out: Once chilled, roll the dough out to an 1/8-inch thickness and cut into circles using a round cutter.
- Prepare Muffin Pan: Press the dough circles into a greased muffin pan. Chill the pastry shells for an additional 15 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure everything is ready to go.
- Make Filling: In a mixing bowl, cream together the room-temperature butter and brown sugar. Next, whisk in the eggs, then incorporate the maple syrup, salt, and vanilla extract.
- Fill and Bake: Whisk the filling again to ensure it’s smooth, then pour it into the prepared pastry shells. Bake for 25 minutes until they’re golden brown and set but still jiggly in the center.
- Cool: Allow the tarts to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Serve warm with whipped cream or ice cream. Store leftovers in an airtight container for up to three days at room temperature or one week in the fridge.