Butter tarts were never a part of my childhood. In fact, I never tried one until I was well into my 20s. I remember it, purchased from a university tuck shop, wrapped in Saran, stale, tasteless and completely unremarkable.
Enter my 30s…my friend treated me to a farmer’s market butter tart. It was perfect – full of maple sweetness and chock full of nuts!
Maple Butter Tarts
- 1 1/2 cup flour
- 2/3 cup butter
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 cup cold water
Using your fingers, rub the butter into the flour and stir in the salt and sugar. Pour the water over the mixture and stir with a fork until it just comes together. Using your hands, gently knead the mixture forming a dough. Pat into a round, wrap tightly and chill in the fridge for at least 30 minutes.
Roll the dough to a 1/4 inch thickness and cut into circles 4 inches in diameter. Fit the rounds into 2 standard muffin tins. I had enough for 15 tarts. Chill while you prepare the filling.
- 1/2 cup maple syrup
- 3/4 cup brown sugar
- 1/2 cup melted butter
- 2 eggs
- 1 tsp salt
- 1 cup nuts or a mixture of raisins and nuts
Preheat your oven to 350°F. Evenly distribute the raisins and nuts across the pastry lined muffin tins.
In a medium bowl, whisk the rest of the filling ingredients together and pour over the pastry.
Bake for 25 minutes.