Ingredients

Pastry:

3/4 cup / 175 mL cold unsalted butter, cubed

cold unsalted butter, cubed

3/4 cup / 175 mL cold vegetable shortening, cubed

cold vegetable shortening, cubed

3 cup / 750 mL all-purpose flour

all-purpose flour

1 tsp / 5 mL salt

salt

1/4 cup / 50 mL Prestige Ultra Liquid Whole Eggs, well shaken

Prestige Ultra Liquid Whole Eggs, well shaken

1/4 cup / 50 mL Ice Water

Ice Water

1 and 1/2 tsp / 7 mL Cider Vinegar

Cider Vinegar

Filling:

1/4 cup / 50 mL Prestige Ultra Liquid Whole Eggs, well shaken

Prestige Ultra Liquid Whole Eggs, well shaken

2 tbsp / 30 mL all-purpose flour

all-purpose flour

1/4 tsp / 1 mL Salt

Salt

1 and 1/2 cup / 375 mL all-purpose flour

all-purpose flour

2 tbsp / 30 mL melted, unsalted butter

melted, unsalted butter

1 and 1/2 cup / 375 ml Maple Syrup (preferably dark)

Maple Syrup (preferably dark)

1 tbsp / 15 mL cider vinegar

cider vinegar

Directions

1. Pastry: Place cubed butter and shortening in the freezer for 5 minutes. Meanwhile, combine flour and salt in a food processor. Whisk egg with ice water and vinegar in a glass measure.
2. Add butter and shortening to food processor; pulse until mixture has uniform coarse pea-sized crumbs. Transfer to a large bowl. Pour over egg mixture; stir with a fork until a shaggy dough forms. (Add up to 2 tbsp/30 ml extra ice water if dough looks dry).
3. Gently press dough together into a ball; divide equally and flatten into two discs. Chill for at least 1 hour. Roll out each portion of pastry 1/8 inch (2 mm) thick and use a 4 inch (16 cm) cutter to cut out 16 circles. Press lightly into muffin pans. Chill for 15 minutes.
4. Preheat oven to 375°F (190°C); place rack in lowest position.
5. Filling: Whisk egg with flour and salt until smooth; gradually whisk in maple syrup, butter and cider vinegar. Pour 2 tbsp (30 ml) filling into each tart shell.
6. Bake for 30 to 35 minutes or until pastry is golden and filling is set. Immediately run a thin knife around each tart when still hot to loosen any cooked on syrup. Cool for 15 minutes; remove to a rack to cool completely.

Tips

• Use a leaf shaped cutter to cut out small decorations from the scraps to garnish the top of your tarts. Arrange on a parchment paper lined baking sheet and brush with egg wash. Bake on the centre rack (above tarts) for 10 to 12 minutes or until golden.
• Use purchased refrigerated dough or frozen tart shells as a shortcut if preferred.
• Add a few chopped pecans, walnuts, raisins or currants to each shell before spooning in the filling. Or, for another Canadian product, add dried cranberries.