NH Maple Butter Tart
Ingredients
Filling:
- 1/3 cup Fuller’s Sugarhouse pure maple syrup
- 2/3 cup packed dark brown sugar
- 1/4 teaspoon coarse kosher salt
- 1/2 stick (1/4 cup) unsalted butter, very soft
- 1 teaspoon pure vanilla extract
- 1 large egg
Shortbread crust:
- 1 1/2 cup all-purpose flour
- 1/2 cup confectioners’ sugar
- 1 teaspoon kosher salt
- 1 stick cold unsalted butter, cubed
- 1 teaspoon pure vanilla extract
- 1 large egg
Preparation
- Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
- Add all crust ingredients to the bowl of a food processor, and pulse to incorporate. Once butter is broken down to pea-size pieces, turn the processor on and allow it to run until dough comes together in a ball and is clearing the sides of the bowl.
- emove from mixer and divide into 4 equal pieces. Press shortbread dough into 4, 5” tartlet pans, flattening bottom and pushing up sides of pan with a small flat-bottomed measuring cup or a shot glass. Sweep away any excess dough that goes over edges of pan, so finished tart has a clean crust. Refrigerate until ready to use.
- In a medium size bowl or glass measuring cup, mix maple syrup, brown sugar and salt. Add butter and stir until combined.
- Next, add vanilla extract and egg, and stir very gently until just incorporated. Do not use a mixer, and be sure to stir ingredients gently by hand, as not to incorporate air to the mixture. Carefully, divide filling between chilled tartlet pans no more than 3/4 full, and bake for about 19 minutes.
- Tarts should be set around the edges, but still jiggly and gooey in the center. Watch crusts carefully as not to burn exposed edges*
- Remove from oven and allow to cool slightly before removing from tart pans and moving to a wire rack to cool completely (leaving in the pan for entire cool time will create soggy bottoms). Enjoy!
