Maple and Almond Nut Tarts
Sweet Dough (tart shell)
2 1/3 cups unsifted all-purpose flour (*spooned gently into measuring cup, do not tap or shake cup when measuring)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, cold and cut into cubes
1 whole egg
- In a food processor, pulse all sweet dough ingredients together until the dough comes together.
- Wrap dough in cling film, and chill for 30 minutes inside the fridge.
Maple and Almond Filling
2 large eggs
3/4 cup dark brown sugar
1/2 cup maple syrup
1 teaspoon cinnamon powder
2 teaspoons vanilla
2 tablespoons melted butter
4 cups coarsely chopped almonds (or you can also use slivered almonds)
- Mix all filling ingredients together and set the mixture aside.
- Preheat oven at 350’F
- You will need 4 mini (12-mould) muffin pans.
- Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould. Press dough and create a cylindrical indentation to hold the filling.
- Spoon filling in each prepared unbaked shells.
- Bake tarts for 20-25 minutes or until light golden brown.
- Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.
Makes 48 mini tarts
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