Classic Maple Butter Tarts

Ingredients

• Pastry: Pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• Filling: Filling:
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) packed brown sugar 1 cup (200g) packed brown sugar
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) pure maple syrup 1/2 cup (120ml) pure maple syrup
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (30g) chopped pecans (optional) 1/4 cup (30g) chopped pecans (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 42g, 30g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, and salt for the pastry. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 190°C (375°F) and grease a muffin tin.
4. 4.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles slightly larger than the muffin tin cups and press the dough into each cup, forming a pastry shell.
5. 5.
   In a separate bowl, whisk together the melted butter, brown sugar, eggs, maple syrup, vanilla extract, and salt until well combined.
6. 6.
   Optional: Sprinkle chopped pecans into the bottom of each pastry shell.
7. 7.
   Pour the filling mixture into each pastry shell, filling them about 3/4 full.
8. 8.
   Bake for 15-18 minutes or until the pastry is golden and the filling is set with a slight jiggle in the center.
9. 9.
   Allow the tarts to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Butter — Make sure the butter is cold for the pastry and melted for the filling.
• Maple syrup — Opt for pure maple syrup for the best flavor.

Tips & Tricks

• For a gooier filling, slightly underbake the tarts and allow them to cool completely before removing from the muffin tin.
• If you prefer a firmer filling, bake the tarts for a few minutes longer.
• Serve the tarts warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• If you don't have a pastry cutter, you can use two knives or your fingertips to cut the butter into the flour mixture.

Serving advice

Serve the Classic Maple Butter Tarts warm or at room temperature. They are perfect as a dessert for special occasions, holiday gatherings, or simply as a sweet treat to enjoy with a cup of tea or coffee.

Presentation advice

Arrange the butter tarts on a serving platter or individual dessert plates. Dust them with a sprinkle of powdered sugar for an elegant touch. Optionally, garnish with a drizzle of maple syrup and a small maple leaf-shaped pastry cutout.