Maple Sugar Tart Recipes

CANADIAN MAPLE BUTTER TARTS

Steps:

• Roll out pastry and cut into 12 circles.
• Fit pastrys into muffin or tart cups.
• Sprinkle raisins and or walnuts in the bottom of each tart.
• Beat together eggs, maple syrup, brown sugar, butter and salt.
• Pour into tart shells, about 2/3 full.
• Bake at 375 F for 20-25 minutes, until set.
• Cool 5 minutes and remove from pan.
• In some places you can find pre made tart shells in the freezer section along side pie shells.

MAPLE BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
• Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
• Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

MAPLE SUGAR TART

Steps:

• Make pastry:
• Whisk together flour and salt. Blend in butter and shortening with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) lumps. Drizzle evenly with 2 tablespoons water and gently stir with a fork (or pulse in food processor) until incorporated. Gently squeeze a small handful: If it doesn't hold together, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated and continuing to test. (Do not overwork dough, or pastry will be tough.)
• Turn dough out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Preheat oven to 350°F.
• Roll out dough into a 12-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to form a stronger edge. Prick bottom all over with a fork. Line bottom and side of pastry with foil and fill with pie weights.
• Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Remove shell from oven but leave oven on.
• Make filling while pastry is baking:
• Slowly bring sugar and cream to a boil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring, until sugar is dissolved, then boil until thickened, about 10 minutes. Remove from heat and add nuts, then cool slightly.
• Whisk eggs in a bowl, then gradually whisk in nut mixture.
• Pour filling into warm baked pastry shell, then bake tart in middle of oven until filling is set, 25 to 30 minutes.

MAPLE SYRUP TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full.
• Bake for 20 to 25 minutes.

MAPLE SUGAR BROWN BUTTER TART

Steps:

• Note: Flan shell can be either pie dough or sweet crust
• Preheat oven to 350 degrees F.
• Combine maple syrup, corn syrup, brown sugar, and maple sugar and mix lightly.
• Add whole eggs, egg yolks, and browned butter. Mix until well incorporated. Pour into shell and bake until set for 25 to 35 minutes