MAPLE WALNUT TARTS
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.
Provided by Winnipeg Mel
Categories Tarts
Time 1h20m
Yield 12 tarts
Number Of Ingredients 13
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.
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Charles Baker
[email protected]These tarts were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar in the filling next time.
sunil Verma
[email protected]I'm not a huge fan of maple, but I thought these tarts were still really good. The crust was my favorite part. It was so flaky and buttery.
Emily Julia
[email protected]These tarts are so easy to make and they taste amazing! I love the combination of maple and walnuts. I will definitely be making these again and again.
Nia abbasi
[email protected]I made these tarts for a party and they were a huge hit! Everyone loved them. The only thing I would change is to add a little more maple flavor to the filling.
Tigist Tadesse
[email protected]These tarts were absolutely delicious! The filling was sweet and gooey, and the walnuts added a nice crunch. The crust was flaky and buttery, and it held together perfectly. I will definitely be making these again!