Brown Butter Tarts with Maple
This recipe is by Janet Todd, winner of Taste of Nova Scotia's March 2014 recipe contest.
For the Pastry
3 cups flour
1 cup sugar
1 freshly grated whole nutmeg
½ teaspoon salt
1 cup frozen butter, grated
½ cup ice water
For the filling
½ cup butter
½ cup Acadian Maple syrup
½ cup brown sugar
2 teaspoons vanilla
2 tablespoons flour
- Preheat oven to 450 degrees.
- Whisk together the flour, sugar, nutmeg and salt.
- Grate in the frozen butter using the large holes of a standard box grater and toss quickly to thoroughly coat with flour.
- Sprinkle in the ice water then stir until a dough forms. Knead the dough just a few times as needed to bring everything together.
- Immediately roll it out thinly – about 1/4 inch thick – and cut out 12 circles.
- Fit them into a lightly oiled muffin tin.
- Brown the butter by placing it in a saucepan over medium heat, heating and melting it until it begins to steam and foam.
- Keep a close eye on it as it foams. Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs and vanilla.
- Add the flour and stir to combine. Put together and bake for 10-12 minutes.
Source: Taste of Nova Scotia
- William Allaway