[an error occurred while processing this directive] Maple Butter Tarts - Steven and Chris
Maple Butter Tarts

Maple Butter Tarts

Chef Kyla Eaglesham's Maple Butter Tarts are here just in time for autumn and pair perfectly with a glass of milk. Check out Chef Kyla's adventures tasting some more delicious milk combos.

Ingredients

1 1/2 cups all purpose flour
1/2 tsp fine sea salt
1/2 cup cold lard or non hydrogenated vegetable shortening, cut in small cubes
3 tbsp ice water
1 tsp white vinegar
2 large eggs
1 cup packed light brown sugar
1/4 tsp fine sea salt
2 tsp white vinegar
1/2 cup pure maple syrup
6 tbsp melted, unsalted butter
12 raw pecan halves, optional

Preparation

For pastry, combine flour and salt in a large bowl. Using a pastry cutter, fork or cold hands, add lard or shortening and cut into the mixture until mix resembles coarse crumbs with some larger pieces (like crumbled popcorn). Make a well in centre. In small bowl, combine water and vinegar. Add 2 tbsp to flour. Knead until pastry holds together, being careful not to over mix and using some or all of remaining water mixture as needed. Form into loose hockey puck that's soft with a marbled texture. Wrap in plastic. Refrigerate at least 1 hour or up to 3 days. Let pastry come to room temperature 30 minutes before rolling.

On lightly floured surface, roll pastry to 1/4-inch thick. Using 4-inch round cutter or water glass, cut out 12 circles (so they're just bigger than a hockey puck), rerolling and cutting scraps. Fit into bottom of 12 non-stick or lightly greased muffin cups (they won't fill cups). Wrap with plastic. Refrigerate at least 1 hour but preferably overnight for flakier pastry.
For filling, in medium bowl using hand mixer or whisk, beat eggs 1 minute. Beat in sugar and salt. Beat in vinegar and maple syrup. Add butter. Beat 3 to 5 minutes until very smooth.

Divide filling among prepared tart shells, about 1/4 cup per tart. Top each with 1 nut, if desired. Bake in preheated 450F (230C) oven 10 minutes. Reduce heat to 350F. Bake 10 to 15 minutes for gooey tarts, or 20 to 25 minutes for firm ones. Let muffin pan stand on rack 1 minute. Use metal spatula and/or spoon to carefully loosen tarts and transfer to rack to cool. Let cool at least 15 minutes before serving.

Yield: 12 pieces

 

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