Definitely not for the faint of heart when it comes to sweets! These are sugar bombs. No doubt about it. But they are also a Canadian classic. I like them with pecans in as I find the nuts attenuate the sweetness somewhat. Or, for a less traditional (but no less delicious) option, try adding a little dessicated coconut!

Maple Butter Tarts

Slightly adapted from Fed by Sab

Ingredients

• 1 recipe sourdough pastry
• 1/4 c. butter
• 1/4 c. maple syrup
• 1 c. brown sugar
• 2 large eggs
• inclusions: pecans, dessicated coconut, dried apple, raisins, etc. (optional)

Directions

1. Make your pastry, wrap, and chill for 20-30 minutes.
2. Preheat oven to 180°C (350°F).
3. Remove the pastry from the fridge and allow to rest at room temperature while you prepare the filling.
4. Melt the butter over medium-low heat.
5. Remove from heat and add the maple syrup and the brown sugar.
6. Add the eggs and mix very well.
7. Roll out the pastry and cut circles to fit the wells of a muffin tin.
8. Press the pastry rounds into the wells of the muffin tin.
9. If you are adding inclusions, place them in the tart shells now.
10. Spoon a little filling into each tart shell. Be careful not to overfill! Half-full is plenty. The pastry will likely subside slightly and the filling will bubble up as it cooks. If it overflows, it will be very difficult to get the tarts out of the tin.
11. Bake at 180°C (350°F) for 20-25 minutes.