This book has an entire section dedicated to Maple Syrup, appropriately titled ‘Sugaring Off’. I’ve already tried two of the recipes in this section!!! I’m definitely looking forward to learning more about the recipes in this book.
What I love about her blog and recipes is that she makes them adaptable with a number of substitutions to ensure that you love the end product. Isn’t that what cooking and baking is all about anyway? We all have our individual preferences and it’s nice to see someone who really knows what they are talking about encourage us to explore and experiment with food.
Butter tarts remind me of the baked goods stand at summer markets or a junior school bake sale. They were never my choice dessert or treat – maybe because they are always a bit too sweet for me. Somehow, I was drawn to this recipe and figured that I’d give it a go. I was not disappointed – These are seriously yum! I did reduce the sugar a touch but they were nicely balanced.
Aimée’s recipe for Maple Pecan Butter Tarts is adapted below. I made some substitutions mostly because I didn’t have all the ingredients on hand and because I had some leftover pie crust from this post.
Maple Nut Butter Tarts
- 1/2 recipe of my pie crust from this post
- 1/4 cup roasted nut of choice. I used hazelnuts and left them whole
- 2 Tbsp shredded unsweetened coconut (I only had sweetened on hand)
- 1 egg
- 3 Tbsp light brown sugar
- 2 Tbsp melted butter
- 1/4 dried currants (you could used dried cranberries or raisins if you prefer)
- 1/4 maple syrup
- 1 tsp vanilla
- pinch of salt
Preheat oven to 375F.
Roll out pastry dough to 1/8 inch thickness between sheets of plastic. Cut out 12 3.5 inch circles and gently line a lightly greased muffin tin. You may need to collect the scraps and re-roll to get 12. The dough won’t come right to the top of the tins, don’t worry, that is fine. Place the pastry lined tin in the fridge or freezer to keep cold.
In a medium bowl, mix all the rest of the ingredients together and make sure the sugar gets distributed throughout.
Remove the tin from fridge and divide the filling ingredients evenly across all 12 tarts. Pop into the oven for 25-30 minutes. The original recipe called for a baking temperature of 350°F and baking time of only 20 minutes but my tarts still lookeed a bit raw at the 20 minute mark so I left them in for longer and kept an eye on them.
Remove from oven and allow to cool in the tray for 20 minutes until cool enough to handle. Use a small palette knife to gently wiggle them out. If the sugary filling overflows, they might be a bit sticky. Serve immediately or at room temperature.
Aimee says that these tarts freeze well. We ate them so quickly we had none left to freeze. Just make sure you wrap them well before doing so.