Two Bite Maple Syrup Butter Tarts

We made these wonderfully, classic maple syrup butter tarts over the weekend. Yes, my Canadian is showing! They are a genuine treasure believed to have started in the province of Quebec in the 17th century... these sweet butter tarts have stood the test of time!

1 lb pie dough
1/4 cup salted butter, melted
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
1 tsp lemon juice
2 pinches of nutmeg
1 cup pure maple syrup
walnuts or raisins (optional)

Use whatever pie dough recipe you like. My preference lately is the store-bought variety. Roll out to about 1/8" thickness and cut into rounds. Gently press into tin. I found using a pestle works quite well.

If using walnuts or raisins (you really should) place a few in the bottom of each cup and set aside.

Cream the butter and sugar together in a medium mixer bowl. Beat in the eggs, vanilla, lemon juice and nutmeg.
Add the maple syrup and beat until well incorporated.
Pour the filling into a measuring cup then easily fill each shell 2/3-3/4" full. (It was nice to have my assistant here!)

Bake at 375 F for 15-20 minutes depending on the size of your tarts.

Cool in the tin 10 minutes then run a thin knife around to loosen before popping out. Cool completely on a rack before storing in a tin. They may also be packaged to freeze.

Or snack on a few while writing out Christmas cards!

Makes 40 two-bite tarts

Original recipe: urbnspice.com/my-recipes/dessertsandsweets/ultimate-canadian-maple-butter-tarts