Mini Butter Tarts
Adapted from a recipe by Christine Cushing
Equipment
- mini-muffin pan
- tart tamper
Ingredients
- 1 egg
- 1/3 cup packed brown sugar 80 ml
- 1/4 cup Maple syrup 50 ml
- 1/4 cup unsalted butter melted (50 ml)
- ½ tsp. real vanilla extract 2.5 ml
- 1/4 tsp. salt 1 ml
- 1/3 cup dried blueberries or cherries optional (80 ml)
- 24 pecan halves optional
Instructions
- Preheat oven to 375 D.
- Prepare your favorite dough, using half a recipe for a double-crust pie.
- To roll out: Roll the dough 1/16 thick on a lightly floured surface. With a cookie cutter, cut out 12x3”-inch circles. Roll each circle gently out slightly thinner to allow for slight shrinkage while baking. Press the circles into a muffin tin for 12 or a mini-muffin tin for 24. Put the muffin tin in the freezer for 20 minutes. Repeat with other half of dough.
- Meanwhile, in a medium bowl, lightly beat together the egg, brown sugar, maple syrup, melted butter, vanilla and salt. Pour into a small measuring cup with spout for easy pouring.
- Sprinkle a few blueberries into chilled shells .Pour filling over blueberries filling just until pastry’sedge and bake at 375 for 5 minutes then reduce temperature to 350 and cook for another 15 minutes or until set and bottoms of pastry are just turning golden. Let cool 5 minutes. Remove tarts from pan and cool on a wire rack
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