Maplewalnuttarts Recipes

MAPLE WALNUT TARTS

Steps:

• Preheat oven to 425°F (220°C). Whisk eggs, syrup, brown sugar, butter and vanilla in medium bowl until just blended.
• Place 1 tbsp (15 mL) walnuts in each tart shell. Pour maple syrup mixture over walnuts. Bake in preheated 425°F (220°C) oven until pastry is golden and filling is puffed and just set, about 18 minutes.
• Serve warm or at room temperature, plain or with lightly sweetened whipped cream.

MAPLE WALNUT TARTS

Steps:

• 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.

MAPLE BUTTER TARTS

Steps:

• Cut each pastry sheet into quarters; roll each quarter into a 6-in. circle. Transfer pastry to eight ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Place on baking sheets. Bake at 450° for 5-6 minutes or until golden brown. Cool on wire racks. Reduce heat to 350°., Place raisins in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. In another bowl, beat the brown sugar, eggs, butter, syrup and flavoring; stir in raisins. Divide filling among tart shells., Bake for 16-20 minutes or until centers are just set (mixture will jiggle). Cool on a wire rack. Serve with ice cream if desired.

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.

WALNUT TART

Steps:

• Preheat oven to 400 degrees. Tear off a piece of foil twice as large as crust. Fold it in half and smear it with butter; lay buttered side onto crust. Weight foil with a pile of dried beans or rice (these can be reused for this purpose), pie weights, or a tight-fitting ovenproof skillet or saucepan - anything that will sit flat on the surface. Bake 12 minutes, then remove foil and continue to bake at 350 degrees, until crust is a beautiful shade of brown, another few minutes. Remove and let cool on a rack while you prepare filling.
• Put sugar in a heavy 6- or 8-inch saucepan or deep skillet with a tablespoon of water and turn heat to medium. Cook, gently shaking pan occasionally, until sugar melts; then cook, stirring occasionally and scraping sides with a heat-proof flexible spatula, until mixture turns golden.
• Turn heat to low, then carefully add butter and cream. Cook, stirring constantly, until butter melts and mixture is uniform. Stir in walnuts and a large pinch of salt if you like, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt and serve.