Maple Butter Tarts
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 tarts
Ingredients
  • dough:
  • 5½ cups of all-purpose flour
  • 2 tsp salt
  • 1 pound Tenderflake® lard, cubed
  • 1 tablespoon vinegar
  • 1 egg, lightly beaten
  • Ice Water
  • Filling:
  • ½ c packed brown sugar
  • ½ c maple syrup
  • ¼ c salted butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp flour
  • ½ cup raisin or chopped pecans if desired
Instructions
  1. Make the dough:
  2. Whisk flour and salt; cut in ice cold fat until it is pea sized
  3. In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup
  4. Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together
  5. Form gently into a ball; divide into 4 equal portions.Wrap and label portions.
  6. Refrigerate 1 portion for 15-30 minutes and freeze the others for future use by placing wrapped pastry dough in container, tightly sealed
  7. Preheat oven to the 450℉.
  8. In a large glass micro-wave safe bowl melt the butter.
  9. Mix in the brown sugar and the maple syrup. Add in the vanilla.
  10. Mix in the eggs and the flour.
  11. Roll out the ¼ of the dough and cut large rounds and place carefully into the muffin tin.
  12. Divide the filling between the 12 tarts.
  13. Bake 10 minutes then reduce heat to 350℉. Bake another 10 minutes or so until golden brown.
  14. Place on cooling rack and let cool at least 5 minutes before you remove from pan. Best to use an off-set spatula to remove tarts to cooling rack.
Recipe by Chateau Elma at https://www.chateauelma.com/maple-butter-tarts