Butter Tarts Xmas 2013 - Filling

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   1. Preheat the oven to 400 F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling.

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   2. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a 1/4-inch thick and use a 4 1/2 inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about 1/2-inch higher than the muffin tin, and chill the lined tin while preparing the filling.

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   3. Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.

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   4. In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell.

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   5. Bake the tarts for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled.

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   6. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days.

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   Read more at http://www.foodnetwork.ca/recipe/pecan-butter-tarts/12426/#qE2LcPRiKqT4MIxg.99

* Per serving · 4 servings · Values may vary.

No additional tips available.