Description
Maple Butter Tarts offer a rich, buttery pastry filled with a luscious maple syrup custard, delivering a classic Canadian treat with a delightful twist. Perfect for dessert or special occasions, these tarts combine the sweetness of maple syrup with a flaky homemade crust.
Ingredients
Scale
Filling
- 1/2 cup lightly packed brown sugar
- 2/3 cup pure maple syrup (to be simmered down to 1/2 cup)
- 1/4 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
Pastry Dough
- 2 ¼ cups flour (pastry flour preferred, all-purpose acceptable)
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/2 cup shortening, very cold and cubed
- 1/2 cup butter, very cold and cubed
- 6 tbsp ice water, approximately (enough to bring dough together)
Instructions
- Simmer Maple Syrup: In a small saucepan over medium-low heat, simmer the 2/3 cup maple syrup for 10-15 minutes until reduced to 1/2 cup. Remove from heat and allow to cool to room temperature.
- Prepare Pastry Dough: In a food processor, pulse the cold butter and shortening into the flour, 1 tbsp brown sugar, and 1/2 tsp salt mixture until the fat is reduced to pea-sized pieces. Avoid overprocessing.
- Add Ice Water: Sprinkle ice water over the flour mixture and gently toss with a fork until the dough just comes together. Handle minimally to avoid overworking.
- Shape Dough: Form the dough into two 1-inch thick rounds, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Roll and Cut Dough: On a lightly floured surface, roll out the dough and cut into 4-5 inch rounds (5-inch cutter recommended).
- Fit Dough and Chill: Place each pastry round into muffin cups. Chill the lined cups in the fridge or freezer to keep pastry cold for flakiness.
- Prepare Filling: In a bowl, whisk together the cooled maple syrup, lightly packed brown sugar, melted butter, egg, vanilla extract, and 1/4 tsp salt until fully combined.
- Fill Pastry Shells: Fill each pastry shell 2/3 to 3/4 full with the maple syrup filling mixture.
- Bake: Place the muffin tin on the bottom shelf of a preheated oven at 425°F (220°C). Bake for 12 to 15 minutes until the filling is bubbly and the crust is golden brown.
- Cool and Serve: Remove from oven, cool tarts completely on a wire rack, then gently remove from muffin pans. Serve at room temperature.
Notes
- Reducing the maple syrup intensifies its flavor and thickens the filling.
- Keeping the pastry dough and ingredients cold ensures a flaky, tender crust.
- Using a food processor speeds up dough preparation while keeping ingredients cold.
- Chilling the filled pastry before baking can help prevent shrinkage and maintain shape.
- Serve tarts at room temperature for best flavor and texture.
