Maple Butter Tarts
A sticky, three-bite delicacy: goey maple filling encased in flaky crust and delivering just the right amount of sweetness. A quintessential Canadian dessert; perfect for picnics.
Servings 12 tarts
Ingredients
For the Pastry
- 2 1/4 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 3/4 teaspoon fine sea salt
- 1 cup unsalted butter chilled
- 1/3 cup cold water
For the Filling
- 1 cup brown sugar packed
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 Tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/3 cup pecans or walnuts
- 1/4 cup dried currants or raisins (optional)
Instructions
Make the Pastry
- Add the flour, sugar and salt to a large bowl and mix to combine. Using a pairing knife, cut the butter into small pieces directly into the flour.
- Using your fingers or a pastry cutter, rub the butter into the flour, breaking it into irregular-shaped pea-sized pieces. Add the cold water and let stand for 2 minutes to hydrate the flour.
- Using lightly floured hands, form the mixture into a shaggyy-looking dough, Fold it over on top of itself a couple of times, picking up any dry flour in the bottom of the bowl as you fold.
- Turn the dough onto a floured-dusted work surface. Using the heel of your hand, press it out into a rough rectangle, adding more flour if it seems to sticky. Starting at a short edge, fold the rectangle in half, then turn the dough 90 degrees. Press it into a rectangle again, then fold in half and turn another 90 degrees. Repeat this method four or five times.
- Divide the dough in half. Roll each half into a compact 6-inch long log. Wrap each log in plastic wrap and chill in the fridge for 30 minutes or up to overnight.
Make the Filling
- Add the brown sugar and butter to a small pot and place over medium-low heat, stirring frequently. Once the sugar begins to dissolve and the mixture is bubbling around the edges, stir continuously for 30 seconds or until the sugar is dissolved. Remove from the heat and let cool for 5 minutes, stirring occasionally.
- In a separate bowl, whisk together the eggs, maple syrup, vinegar, vanilla and salt. Continue to whisk while adding the cooled butter mixture in a slow stream.
Assemble and Bake the Tarts
- Preheat the oven to 400℉. Line a baking sheet with foil. Have a 12-cup muffin tin ready. Lightly flour the work surface.
- Remove one log of dough from the fridge and unwrap. Cut it in half, then cut each half into three equal pieces, yielding six pastry discs. Using the heel of your hand, flatten each disc. Using a floured rolling pin, roll out each discto about 4-5 inches in diameter. Press each round into the bottom and up the sides of a muffing cup. Repeat with the second log. Chill the muffin tin for 10-20 minutes.
- Divide the filling evenly amond the pastry shells, filling them roughly three-quarters full. If desired, add the pecans or currants. Place the tin on the prepared baking sheet.
- Bake tarts for 10 minutes. Reduce heat to 375℉ and bake for 16-20 minutes or until the pastry is golden brown. Carefully run a pairing knife around each tart to loosen them from the tin. Let cool for 10 minutes.
- Unmold the tarts and place them on a cooling rack. Do not wait until they are fully cool or they may be more difficult to remove. Let cool completely on the rack.
- Transfer the cooled tarts to an airtight container with a tight-fitting lid. Store at room temperature for up to 5 days. Tarts can also be frozen for up to 4 weeks.