Recipe by Winnipeg *Mel*
I got this recipe from my MIL, it originally comes from our community newspaper. They are so tasty and our family has decided that we prefer these to butter tarts. Prep time includes chilling the pastry and cook time includes set time for the tarts. Top with whipping cream if desired.
- 2 cups flour
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1⁄2 cup cold butter or 1⁄2 cup hard margarine, cut into pieces
- 1⁄3 cup shortening, at room temperature
- 1⁄2 cup ice water
- 3 large eggs
- 1 cup maple syrup
- 3⁄4 cup brown sugar, packed
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 teaspoon vanilla
- 1 cup walnuts, coarsely chopped
Directions See How It's Made
- To make pastry: in a medium bowl, combine flour,sugar,salt and baking powder.
- Cut in butter or margarine and shortening until mixture is crumbly.
- Add water, 2 tbsp at a time, mixing with a fork; add a little more or less than the 1/2 c water as needed.
- Press mixture into 2 flat disks, wrap in wax paper and refrigerate for 30 minutes.
- To make filling: beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended.
- On a lightly floured board, roll pastry disks to 1/16" thick.
- Cut into 5 inch circles. Roll scraps of dough and cut again. Line 12-3 inch tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake at 425°F for 20-25 minutes, or until pastry is golden and filling is soft set. Let stand 15 minutes befire removing from tart pans.