Ingredients
- 1 recipe 2-crust pie dough, shaped into 2 logs and chilled
- 1/2 cup unsalted butter
- 1 cup packed dark brown or demerara sugar
- 2 large eggs
- 1/2 cup maple syrup
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup lightly toasted pecan pieces
Methods
- 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.
- 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.
- Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat.
- 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.
- 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.
- 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.
Sumber : AFC
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