BUTTER TARTS

We’ve used very Canadian maple syrup for the more common corn syrup in these gooey,
custardy tarts. Plus, we’ve included variations that will satisfy people who like chocolate,
pecans, walnuts or raisins hidden inside the delicious filling.

HANDS-ON TIME
25 minutes
TOTAL TIME
2 hours
MAKES
12 tarts

INGREDIENTS:

• 1 batch Sour Cream Tart Pastry (page 362)
• ¾ cup packed brown sugar
• ½ cup maple syrup (No. 1 medium grade)
• ⅓ cup butter, melted
• 2 eggs
• 1 tbsp cider vinegar
• ½ tsp salt

DIRECTIONS:

1. On lightly floured surface, roll out pastry to generous ⅛-inch (3 mm) thickness.
2. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps.
3. Fit into muffin cups; refrigerate for 30 minutes.
4. Whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt.
5. Spoon scant ¼ cup filling into each tart shell.
6. Bake in 350°F (180°C) oven until filling is set and pastry is golden, 20 to 25 minutes.
7. Run knife around edges of tarts to release.
8. Let cool in pan on rack for 20 minutes; transfer tarts to rack and let cool completely.
9. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)

NUTRITIONAL INFORMATION, PER TART:

• about 236 cal
• 2 g pro
• 12 g total fat (7 g sat. fat)
• 29 g carb
• trace fibre
• 57 mg chol
• 204 mg sodium
• 72 mg potassium
• % RDI: 3% calcium, 6% iron, 9% vit A, 9% folate.

VARIATIONS:

• CHOCOLATE BUTTER TARTS: Divide ½ cup chopped bittersweet chocolate or semisweet chocolate chips among tart shells before spooning in filling.
• PECAN BUTTER TARTS: Divide ½ cup chopped pecans among tart shells before spooning in filling.
• WALNUT RAISIN BUTTER TARTS: Divide ½ cup chopped walnuts and ¼ cup each dried currants and golden raisins among tart shells before spooning in filling.