MAPLE BUTTER TARTS

MAPLE BUTTER TARTS image

Yield 12

Number Of Ingredients 17

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1 cup all purpose flour
1/4 cup ground toasted pecans
1/4 tsp salt
1/4 cup cold butter cubed
1/4 cup cold shortening cubed
3 tbsp ice water
4 tsp sour cream
Filling
1/2 cup or less brown sugar
1/2 cup maple syrup
1/4 cup butter melted
1 egg
1 tsp vinegar
1/2 tsp salt
1/2 tsp finely grated orange zest
1/2 cup roughly chopped toasted pecans
1/2 cup currants

Steps:

In a large bowl whisk flour, pecans and salt until combined. Cut in butter and shortening until the mixture resembles fine crumbs with a few pea sized pieces. In a liquid measure, whisk together ice water with sour cream. Drizzle over the flour mixture while stirring with a fork to form a ragged dough, add more water if nexessary. Press into a disc and wrap tightly with plastic wrap. Refrigerate until chilled at least 30 mins or up to 3 days. On clean floured surface, roll dough to about 1/8 inch thickness. Cut out 12 circles, rerolling scraps. Fit into muffin or tart pans. Refrigerate for 30 mins while making filling. Heat oven to 450 In a bowl whisk together, brown sugar, maple syrup, butter, egg, vinegar, salt and orange zest. Divide pecans and currants evenly over chilled pastry shells. Pour or spoon a scant amount of filling into each shell. Bake tarts in the bottom of oven until filling is set and pastry is golden, about 12-15 mins. Immediately run the edge of a sharp knife around edges of each shell to release the tarts. Let cool in pan or rack for 5 mins, before transferring to rack to cool completely.