Mini Butter Tarts 

This is a Canadian classic recipe re-imagined with maple syrup and dried blueberries and shrunk to a delicious mouth-sized morsel. To cheat it, use a pre-made pastry.  Don't hate me because I slightly revised this iconic Canadian treasure, until you've tried my version.  You don't have to add the dried blueberries .  Be prepared for them to disappear. 

INGREDIENTS

Pastry- 

1 cup all purpose flour (250 ml)

1/3 cup cake and pastry flour (80 ml)

Pinch salt

1/2 cup cold unsalted butter, cut into pieces (125 ml)

1/3 cup ice water (80 ml)

Filling

1 egg

1/3 cup packed brown sugar (80 ml)

1/4 cup Maple syrup (50 ml)

1/4 cup unsalted butter, melted (50 ml)

½ tsp. real vanilla extract (2.5 ml)

1/4 tsp. salt (1 ml)

1/3 cup dried blueberries or cherries, optional  (80 ml)

INSTRUCTIONS

For pastry, stir together flours and salt in a medium bowl.   With a pastry cutter, blend in the butter until the mixture resembles coarse meal. Add the ice water gradually with a fork until dough starts forming.  Turn onto a work surface and bring gently together with hands.  Do not overwork.  Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.

Preheat oven to 375 D.

Cut in half and leave other half in fridge. Roll the dough 1/16  thick on a lightly floured surface. With a cookie cutter, cut out 12x3”-inch circles. Roll each circle gently out slightly thinner to allow for slight shrinkage while baking.  Press the circles into a mini muffin tin for 12. Put the muffin tin in the freezer for 20 minutes.   Repeat with other half of dough.

Meanwhile, in a medium bowl, lightly beat together the egg, brown sugar, maple syrup, melted butter, vanilla and salt.  Pour into a small measuring cup with spout for easy pouring. 

Sprinkle a few blueberries into chilled shells .Pour filling over blueberries filling just until pastry’sedge and bake at 375 for 5 minutes then reduce temperature to 350 and cook for another 15 minutes or until set and bottoms of pastry are just turning golden.  Let cool 5 minutes.  Remove tarts from pan and cool on a wire rack

Makes 24 mini tarts

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