Ingredients
Pastry:
- 1 cup all-vegetable shortening
- 2-1/2 cups all-purpose flour
- Pinch of salt
Filling:
- 3 eggs
- 1 cup maple syrup (from Chambers Maple Syrup products)
- 2/3 cup brown sugar, packed
- 1/2 cup, butter, melted
- Pinch of salt
Instructions
Pastry:
In fairly large bowl, mix flower and salt together. Add shortening and blend with pastry blender or fork, until you have it crumbly like small peas. Do not mix it with your hands or it will make the pastry tough. Then add 2 Tbsp cold water at a time, mixing well after each addition, until pastry sticks very well together. Pack pastry into a ball and roll out onto a floured surface, flipping and re-flouring surface as needed. Try not to handle it too much. Roll out to 1/8″ thickness, then cut circles out and pack into butter tart tins. Alternatively, you can use frozen pre-made tart shells.
Filling:
Beat together eggs, maple syrup, brown sugar, butter and salt. Sprinkle raisins or pecans in bottom of each tart. Pour filling into tart shells, about 2/3 full. Bake at 375 F for 20-25 minutes, or until pastry is golden and filling set. Cool 5 minutes and remove tarts from pan.
Makes 12-15 tarts.
Recipe by: Debbie Chapman
