Wednesday, April 4, 2007

Alan's Maple Syrup Butter Tarts


These old fashioned, sugar shack style butter tarts are the liquidy kind that I love. And if the repeated requests 'to make some more' are any indication, there's a lot of runny tart lovers out there!

Here's the recipe!

Alan's Maple Syrup Butter Tarts

1/3 cup pure maple syrup
1 egg
1/4 cup unsalted butter, melted
1 tbsp half & half cream (10% MF)
2/3 cup brown sugar, packed
1/2 cup raisins
1/2 tsp vanilla
3 tsp chopped walnuts or pecans
12 unbaked tart shells or your favourite pastry recipe

  • Preheat oven to 400F.
  • Put raisins in a small bowl. Add warm water to cover them. Stir a few times and put aside for 5-10 minutes.
  • Allow 12 frozen pastry tart shells to thaw for 5-10 minutes, or prepare your own unbaked, home-made pastry tart shells.
  • In a large bowl combine the brown sugar, maple syrup, egg, melted butter, cream and vanilla. Mix well.
  • Shared equally, put the raisins in the bottom of each empty tart shell.
  • Sprinkle a few chopped nuts into each tart shell.
  • Use a spoon to fill each tart with the maple syrup and sugar mix.
  • Fill each tart to just below the top of the pastry crust.
  • Place tarts in oven and reduce temperature to 375F.
  • Bake for 12-15 minutes or until pastry is golden and the syrup is bubbling. Check after 12 minutes.
  • Allow to cool on an open rack.
Beware! They will be dangerously hot coming straight from the oven.

Recipe makes 1 dozen regular sized tarts.

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