Maple butter tarts, or a Canadian classic made even more Canadian! With a sweet toffee-like filling and crisp, flaky pastry, this is a dessert you'll come back to again and again.
Roll out your pie dough to about 5mm (3/16th inches) thick and cut twelve 9 cm (3.5 inches) rounds with a cookie cutter or other round tool (like a jar lid).
Line the cups of a standard muffin tin with the pastry. It should come about halfway up the cups.
Press the remaining dough together and refrigerate, if you have one muffin tin, or roll out again to cut another six rounds.
Line a further six muffin cups (or repeat with the same tin once it's cooled).
Filling
Add the eggs to a large mixing bowl and whisk until very well combined and slightly frothy.
Pour the melted butter into the eggs in a slow stream, whisking constantly, until combined.
Add the maple syrup and vanilla and mix again.
Add the brown sugar and whisk to combine. Make sure to mix well here to break up any clumps of sugar.
Finally, add the flour and whisk to incorporate. Add the raisins if using and stir to evenly distribute.
Fill the prepared muffin cups ¾ full. Bake the tarts for 20-22 minutes, or until the edges of the filling are just firm to the touch and the filling is still soft.
Remove the tin(s) from the oven and set it on a rack to cool for at least 10 minutes before removing the tarts. Cool fully before serving. The tarts will keep in an airtight container at room temperature for about a week and freeze well.
Notes
* While it's not mandatory, the filling will be easier to work with if your eggs are at room temperature before beginning.** Or 1 teaspoon vanilla powder.