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Canadian Maple Syrup Tarts

Today I had the opportunity to make treats for the reception after a citizenship ceremony, where 40 new Canadians from 16 countries were welcomed to Canada. What better pairing for their coffee (and new country) than maple syrup tarts? The syrup came from Ontario, the pastry recipe from my Grandma’s kitchen.

Of course there are plenty of things you could do with this basic recipe – make smaller bite-sized tartlets using mini muffin tins, or scatter dried fruit (beyond raisins, try chopped dried figs or cranberries), nuts or chopped chocolate into the bottom of each unbaked shell before pouring the goo overtop. The filling takes well to a splash of bourbon or Scotch. Any way you make them, try serving them warm, straight from the oven, topped with a scoop of vanilla ice cream. Yum.

Maple Syrup Tarts

If you like, add a handful of raisins or coarsely chopped pecans to the maple syrup mixture before filling tart shells – or leave them plain.

pastry for a double crust pie

Filling:
2 large eggs
1/2 cup packed golden brown sugar
1 cup pure maple syrup
2 Tbsp. butter, softened or melted
pinch salt

Preheat oven to 400°F. On a lightly floured surface, roll the pastry out 1/4″ thick. Cut out circles using a 4″ cookie cutter or empty can, and press into ungreased muffin cups. (Or cut them smaller and line mini muffin cups.)

Whisk together all the filling ingredients and fill the tart shells about 2/3 full; bake for 20 minutes, until bubbly and golden. Take them out of the pan using a thin knife to run around the edges and coax them out while they are still warm, otherwise any goo that has bubbled over will stick to the pan as it cools. If it does, pop them back in the oven for a minute to soften it again. Cool on a wire rack. Makes about 2 dozen tarts.

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