Prep 40 mins
Cook 40 mins
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.
- 473.18 ml flour
- 29.58 ml sugar
- 2.46 ml salt
- 1.23 ml baking powder
- 118.29 ml cold butter or 118.29 ml hard margarine, cut into pieces
- 78.07 ml shortening, at room temperature
- 118.29 ml ice water
- 3 large eggs
- 236.59 ml maple syrup
- 177.44 ml brown sugar, packed
- 29.58 ml butter or 29.58 ml margarine, melted
- 4.92 ml vanilla
- 236.59 ml walnuts, coarsely chopped
- 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.
This is a great recipe. So easy. Like Pamela, I purchased ready made shells. But the filling was fantastic.
I cheated and used store bought shells but I plan to make these again and try the pastry recipe. The filling was oh-so-ooey-gooey good. These tarts were a perfect end to our Thanksgiving dinner. I froze the leftovers and they freeze very well. thanks for sharing this :)