Butter Tarts
A warm, flaky, sweek Canadian Pastry
Ingredients
- 1 Package Pappy's Pie Crust Dough Or your favorite pie dough purchased or homemade
- 1 & 1/2 cup Packed light brown sugar
- 2/3 cup White corn syrup
- 5 tbsp Pure maple syrup
- 4 ea. Eggs
- 1/2 cup Melted butter salted or unsalted is fine
- 2 tsp Vanilla
- 2 tsp White vinegar
- 1/8 tsp salt
Instructions
- Preheat oven to 450°F. Place oven rack in the lowest position.
- Roll out the pie dough to approximately 1/8 thickness on a lightly floured surface. Cut out circles using a 2 & 1/2" round cutter for mini muffin tin or 3 & 1/2" round cutter for regular size muffin tin. Press rounds into muffin tin and refrigerate muffin tin until ready to add the filling.
- Whisk eggs, then add to bowl with sugar, corn syrup, pure maple syrup, melted butter, vanilla, vinegar and salt and whisk together until combined.
- Fill the chilled pie dough with filling to just below the top edge of the dough.
- Bake for 8 minutes at 450°F, then reduce temperature to 400°F and bake until the pastry is golden brown and filling is puffed slightly; approximately 7 minutes.
- Remove tarts from oven and let cool for several minutes. Carefully remove the tarts from the muffin tin and let cool on a cooling rack.