Maple Butter Tarts
Author: Tammy
Serves: 12 tarts
- 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
- Make the dough:
- Whisk flour and salt; cut in ice cold fat until it is pea sized
- In a 1 cup liquid measure, combine vinegar and egg; add ice water to make 1 cup
- Gradually pour liquid around the edges of the mixture, mixing by hand, adding only enough for dough to cling together
- Form gently into a ball; divide into 4 equal portions.Wrap and label portions.
- Refrigerate 1 portion for 15-30 minutes and freeze the others for future use by placing wrapped pastry dough in container, tightly sealed
- Preheat oven to the 450℉.
- In a large glass micro-wave safe bowl melt the butter.
- Mix in the brown sugar and the maple syrup. Add in the vanilla.
- Mix in the eggs and the flour.
- Roll out the ¼ of the dough and cut large rounds and place carefully into the muffin tin.
- Divide the filling between the 12 tarts.
- Bake 10 minutes then reduce heat to 350℉. Bake another 10 minutes or so until golden brown.
- 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
3.5.3208