Sweet Tart Pastry

by Sarah Hubber

INGREDIENTS:
• 2½ cups sifted A.P. flour
• ¼ cup maple sugar
• ½ tsp salt
• 1 cup chilled unsalted butter
• ¾ cup ice water

METHOD:
In a bowl, sift together flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles fine crumbs. With a fork, stir in ice water, ¼ cup at a time, until the dough can be gathered up into a ball. Turn dough out onto a lightly floured surface. Flour a rolling pin and the top of the dough. Divide dough in half.

Roll out one piece of dough, dusting with flour as needed. Using a cookie cutter, cut into approximately 4-inch (10 cm) circles and press gently into muffin or large tart pans. Repeat with remaining dough.

Maple Filling

INGREDIENTS:
• 2 eggs
• 1/3 cup wildflower honey
• 1 cup maple syrup
• 3 tbsp melted butter
• 18 Sweet Tart Pastry shells

METHOD:
In a small mixing bowl, whisk together eggs, honey, maple syrup, and butter. Pour evenly into prepared tart shells. Bake in preheated 450°F (220°C) oven 5 minutes. Reduce heat to 350°F (180°C) and open door slightly for 15 to 20 seconds to bring temperature down rapidly. Bake for 15 minutes or until bubbling and deep golden brown. Let cool for 10 to 15 minutes before removing from the pan.

ENJOY!

ChapterBakingAndDesserts