Maple Syrup Butter Tarts

Sue and I seem to be on a Canadian recipe roll this week. I figure, why not make the best of it?

Today we are putting a twist on the already-Canadian butter tart by making it even more Canadian. 

How did we do that?

Maple syrup, of course!

I think you can pretty much Canadian-ize anything by adding maple syrup. It's true. 

You can see our usual Butter Tart recipe HERE. 

Maple Syrup Butter Tarts

(Slightly adapted from Canadian Living Magazine, July 2013)

Ingredients

1/3 recipe PIE CRUST

1/2 cup pecans, finely chopped

1 cup brown sugar

1/2 cup maple syrup

1/3 cup butter, melted

2 eggs

1 Tbsp white vinegar

pinch salt

Directions

Preheat oven to 425. 

Roll out pie crust to 1/4 inch or so thickness. Use a round cookie cutter or rim of glass drinking cup to cut out circles just a bit bigger than the rim of the cupcake tin.

Gently press the circle of pie crust into the cupcake tin. Repeat with remaining pie crust until  you have used up the crust. You can reroll the cut off bits once. (Any more than that  and it gets pretty tough.)

Evenly sprinkle the chopped pecans into the bottom of the crusts in the pans.

In a mixing bowl, whisk together brown sugar, maple syrup, butter, eggs, vinegar, and salt until well combined. 

Carefully spoon mixture into each crust. (This makes approx a dozen large tarts or 2 dozen mini tarts.)

Bake at 425 for 5 minutes. Turn down heat to 350 and continue to bake until tart is browned and bubbling, about 15 - 20 minutes (for the large tarts).

Remove from oven and let cool 5 minutes in pan.

Run a thin knife around the edge of each tart to release it from the pan. Let cool on wire rack. 

Want to know how to get invited to more BBQ's this Canada Day?

Bring these for the friends and family and they will be begging you to come back and bring more. 

That is...if you are willing to share. 

Don't forget to visit The Mandatory Mooch and Adorned From Above  and Easy Life for some fun and tasty links!