Happy Sunday everyone! Here in Ontario Canada we are enjoying a longer weekend because of Family Day Monday! The weather is above average, warm and sunny, perfect to go for a walk or run. We are spending some quality time with my mom who is visiting from Switzerland.
One of the things I grew to love since coming to Canada is Maple Syrup. I can’t wait for the Maple Syrup season to begin!
The Canadian province of Quebec is by far the largest producer, responsible for 75% of the world’s output. Vermont is the largest producer in the United States generating about 6% of the global supply.
Love the combination of Maple Syrup and Nuts!!
This recipe makes enough for a 9-inch (about 23cm)pie dish or 12 3 1/2-inch (9cm) tart pans.
Maple Walnut Tarts
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2/3 cup cold butter, cut into pieces
- 1/2 cup ice-cold water (approx.)
- 3 eggs
- 1 cup maple syrup
- 3/4 cup brown sugar, packed
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 1 cup walnuts, coarsely chopped
-Preheat oven to 425F (220C)
–In a small bowl, combine flour, sugar, salt and baking powder. Cut in butter until mixture is crumbly. Add water 2 tbsp at a time, mixing with a fork. Add a little more water if necessary. Press mixture into 2 flat disks. Wrap in plastic foil or waxed paper and refrigerate 30 minutes.
–In a bowl, beat together eggs, syrup, brown sugar, melted butter and vanilla until just blended.
-On a lightly floured board, roll out pastry disks. Cut into 5-inch (12cm) circle. Line 12 tart pans or a 9-inch round pie dish with pastry.
-Divide walnuts and maple syrup mixture equally among tart shells. Bake 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.
The recipe is adapted from the Get Cracking cookbook.
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