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.
Provided by oilpatchjo
Categories Dessert
Time 2h25m
Yield 12 buttertarts, 12 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 315.6, Fat 17.6, SaturatedFat 8.1, Cholesterol 59.5, Sodium 243.5, Carbohydrate 37.6, Fiber 1, Sugar 25.3, Protein 3.5
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MaryAnne Smith
[email protected]These tarts were a hit at my last dinner party! Everyone loved the combination of maple and butter in the filling. The pastry was also very flaky and delicious. I will definitely be making these again soon.
Scard William
[email protected]These tarts were a bit too sweet for my taste, but my family loved them! They said the filling was like a creamy maple syrup, and the pastry was nice and flaky. I think I'll try making them again with less sugar next time.
Elizabeth Namaganda
[email protected]I've never made butter tarts before, but these were so easy to make and turned out so delicious! The filling was perfectly creamy and the pastry was flaky and buttery. The maple flavor was just right, not too overpowering. I will definitely be making
Bimala Raut
[email protected]These tarts were so easy to make, and they turned out perfectly! The filling was creamy and flavorful, and the pastry was flaky and golden brown. I loved the combination of maple and butter in the filling. I will definitely be making these again soon
Mafiya Ahmed
[email protected]I'm not usually a fan of maple desserts, but these tarts were surprisingly delicious! The filling was smooth and creamy, and the pastry was flaky and buttery. The maple flavor was subtle but noticeable, and it paired perfectly with the sweetness of t
Emmanuel Ayitey
[email protected]These tarts were a fun and easy project to make with my kids. They loved helping me measure the ingredients and stir the filling. The tarts turned out great, and we all enjoyed eating them together. Thanks for sharing this recipe!
Miguel Ramirez
[email protected]I followed the recipe exactly, but my tarts turned out a bit dry. I think I might have overbaked them. The filling was still tasty, but the pastry was a bit crumbly. I'll try again next time and bake them for a shorter amount of time.
Akayla Reed
[email protected]These maple butter tarts were a bit too sweet for my taste, but my kids loved them! They said the filling was like a creamy maple syrup, and the pastry was nice and flaky. I think I'll try making them again with less sugar next time.
Donnetta Rogers
[email protected]I've made these tarts several times now, and they're always a crowd-pleaser. The filling is so creamy and flavorful, and the pastry is flaky and buttery. I love that they're not too sweet, so you can enjoy them without feeling overwhelmed. They're al
Futhi Mac
[email protected]I was craving something sweet and comforting, so I decided to try these maple butter tarts. They were absolutely delicious! The pastry was flaky and buttery, and the filling was smooth and creamy. The maple flavor was perfectly balanced, not too swee
Nana Delover
[email protected]These maple butter tarts were a hit at my last potluck! They were so easy to make and turned out perfectly golden brown. The filling was creamy and sweet, with just the right amount of maple flavor. I'll definitely be making these again soon!