September 11, 2013
Sweets/Baked Goods

Maple Butter Tarts


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What could be more Canadian than butter tarts? Maple butter tarts, of course. These are a spin-off from my best butter tarts. However, they are much sweeter because of the maple syrup.

1 cup (250 mL) maple syrup
2/3 cup (160 mL) packed dark brown sugar
2 large eggs
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) salt
1/4 cup (60 mL) cold, unsalted butter, cut in 20 bits
15 cold, uncooked, 3 inch (7.5 cm) tart shells

Stir together syrup and sugar in medium pan. Cook on medium heat, stirring twice, until mixture bubbles up and top is covered with foam. Immediately reduce heat to low and simmer 5 minutes. Remove from heat. Cool 2 minutes.

Meanwhile, in heatproof bowl, whisk eggs lightly with vanilla and salt. While whisking constantly, slowly pour in syrup mixture. Add butter and stir until melted. Cool to room temperature, about 30 minutes.

Fill each tart shell about two-thirds full. Bake in preheated 450F (230C) oven 5 minutes. Reduce heat to 350F (180C). Bake until pastry is golden and filling is puffy but not too dark, about 10 minutes (for runnier tarts) to 15 minutes (for firmer tarts).

Makes 15.

Credit: Susan Sampson
Tested in Imperial