Ok, I have to be honest. This is my dads recipe (Laura), he is the pie, tart, and pastry guy! This butter tart filling took about a year for him to perfect. He tried multiple different attempts and his original try was with corn-syrup (YUCK) and he absolutely hated them as he found the taste was strong. He replaced the corn syrup with maple syrup (YUM) and every time he would make them, he would add a little more and a little more until he decided they were perfect! - I liked them every time, but father like daughter, he's picky.
So here we are, posting his filling recipe.
His pastry for tarts and pies will be posted at a later date, as we still have to iron out the exact amounts for ingredients. Christina did a lot better with following my dads instructions, since again he's my dad... so I get fed up with the "add this until it feels like this, then add a little more so it feels like this" - a lot of FEELS LIKE. But when we post his pie/pastry, you'll definitely want to make it, I mean it - No one can beat my dads pastry.
Ingredients
½ pound butter
1 ½ cups packed brown sugar
¼ cup whipping cream
1 tablespoon vanilla
3 eggs
¾ cup maple syrup
Raisins or nuts (optional)
20-22 pastry tart shells
Directions:
Preheat oven to 415 F and prepare your pastry tart shells in a muffin tin.
Over medium heat, melt butter. Add brown sugar to the melted butter and stir frequently until the mixture reaches a boil that can’t be “stirred down”. Remove the mixture from heat. Add whipping cream and vanilla to the sugar/butter mixture and thoroughly combine. Add maple syrup, stir well then set aside and let cool to lukewarm temperature.
In a separate bowl whisk the eggs thoroughly. Make sure you whisk them very well and then stir them into sugar mixture.
Transfer your mixture into a cup with a spout (measuring cup) and carefully pour your mixture into your tart shells.
** If you are using raisins or nuts, add them to your tart shells first, and pour your mixture overtop. Use your own discretion with amount. We use 5 raisins per tart.
Bake the tarts at 415 F for 10 minutes. Reduce the oven to 375 F and bake for an additional 10-12 minutes for a total of 20-22 minutes.
Let cool completely before removing from the pan.
Enjoy & try to limit your intake - warning, these are very addictive!
