Name: Maple Butter Tart
Yield: 12 servings
Cuisine: Canadian
Ingredients: 2½ cups all-purpose flour; 1 tsp salt; 1 tbsp white sugar; 1 cup cold, cubed unsalted butter (for pastry); 6–8 tbsp ice-cold water; ½ cup, softened unsalted butter (for filling); 1 cup, packed light brown sugar; ½ cup pure maple syrup; 2 ea. (110–125 g in-shell) standard eggs eggs; 1 tsp vanilla extract; 1 tbsp white or apple cider vinegar; ½ cup, chopped chopped nuts (pecans, walnuts, hazelnuts, or butternuts); pinch salt (filling)

Dessert

12 servings

446 cal/serving

Instructions

Step 1

Preheat oven to 375°F.

Step 2

Mix the flour, salt, and sugar in the bowl of a food processor.

All-purpose flourSaltWhite sugar

Step 3

Cut in the cold butter with short pulses until the mixture resembles pea-meal.

Unsalted butter (for pastry)

Step 4

Gradually pulse in ice water, 1 tbsp at a time, until the dough just holds together.

Ice-cold water

Step 5

Divide dough into two discs, wrap in plastic, and chill at least 30 minutes.

Step 6

Roll the dough to 1/8 inch (3 mm) thick and cut into 4 inch (10 cm) rounds.

Step 7

Gently press each round into a muffin pan cup and chill the pan while making the filling.

Step 8

Cream the filling butter and brown sugar until smooth.

Unsalted butter (for filling)Light brown sugar

Step 9

Whisk in the eggs until light and slightly frothy.

Eggs

Step 10

Stir in maple syrup, vanilla, vinegar, and a pinch of salt; mix until smooth but not foamy.

Pure maple syrupVanilla extractWhite or apple cider vinegarSalt (filling)

Step 11

Fill tart shells about two-thirds full with the filling.

Unsalted butter (for filling)Light brown sugarPure maple syrupEggsVanilla extractWhite or apple cider vinegarSalt (filling)

Step 12

Sprinkle a spoonful of chopped nuts over each tart.

Chopped nuts (pecans, walnuts, hazelnuts, or butternuts)

Step 13

Bake 15–18 minutes for a gooey centre (or ~20 minutes for a firmer filling).

Step 14

Let tarts cool in the tin 10 minutes, then remove and cool on a rack.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.