Maple and Almond Nut Tarts

Ingredients: 

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.

Assembly:

1. – Preheat oven at 350’F
2. – You will need 4 mini (12-mould) muffin pans.
3. – 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.
4. – Spoon filling in each prepared unbaked shells.
5. – Bake tarts for 20-25 minutes or until light golden brown.
6. – Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.

Makes 48 mini tarts

Food Photographs And Recipes (Jeannie Maristela) / CC BY-ND 3.0