Number of servings :
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
2 cups (500 mL) all-purpose flour
2 tbsp (30 mL) sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking powder
1/2 cup (125 mL) cold butter or hard margarine, cut into pieces
1/3 cup (75 mL) vegetable shortening, at room temperature
1/2 cup (125 mL) ice-cold water (approx.)
1 cup (250 mL) maple syrup
3/4 cup (175 mL) brown sugar, packed
2 tbsp (30 mL) butter or margarine, melted
1 tsp (5 mL) vanilla extract
1 cup (250 mL) coarsely chopped walnuts
To make pastry
In medium bowl, combine flour, sugar, salt and baking powder. Cut in butter or margarine and shortening until mixture is crumbly. Add water, 2 tbsp (30 mL) at a time, mixing with a fork. Add a little more water if necessary. Press mixture into 2 flat discs. Wrap in waxed 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 lightly floured board, roll pastry discs to 1/16 inch (1.5 mm). Cut into 5-inch (12 cm) circles. Roll scraps of dough and cut again. Line 12 – 3 1/2-inch (9 cm) tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake in a 425ºF (220ºC) oven for 20 to 25 minutes, or until pastry is golden and filling is soft set. Let stand 15 minutes before removing from tart pans. Serve warm or at room temperature, plain or with lightly sweetened whipped cream.
Makes 12 tarts.
Imported on 2011-01-20 16:41:26 — Original ID:541