Maple Walnut Tarts

Ingredients

Flaky Pastry

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

Walnut Filling

3 eggs
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) walnuts, coarsely chopped

Directions

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 less or more than 1/2 cup (125 mL) water , as needed. 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) thick. Cut into 5 inch (12 cm) circles. Roll scraps of dough and cut again. Line 3 1/2 inch (12 -9 cm) tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake in a 220° C (425° F) 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

Preparation: 20 minutes

Baking: 25 minutes