How to Bake by Nick Malgieri

Author:Nick Malgieri
Language: eng
Format: epub
Publisher: Courier Publishing
Published: 2018-10-21T16:00:00+00:00

MAPLE WALNUT BUTTER TARTS

1 recipe Flaky Dough for Tartlets (page 206)

FILLING

½ cup dark corn syrup

½ cup maple syrup

½ cup sugar

6 tablespoons unsalted butter

3 large eggs

Pinch of salt

½ cup chopped walnuts

½ cup raisins

Eight to ten 3½- to 4-inch tart pans (see Sources of Supply), buttered

EIGHT TO TEN 3½- TO 4-INCH TARTS

This recipe is based on one given to me by my Canadian friend, Bonnie Stern.

1. Prepare and chill the dough.

2. To make the filling, combine the corn syrup, maple syrup, and sugar in a saucepan and stir to mix. Bring to a boil over low heat without stirring. Remove from the heat, add the butter, and allow the butter to melt. Whisk smooth.

3. In a mixing bowl, whisk the eggs to break them up and whisk in the salt, then the syrup and butter mixture; take care not to overmix. Set aside while you roll the dough.

4. Set a rack at the lowest level of the oven and preheat to 400 degrees.

5. To make the crusts, divide the dough into 8 or 10 small pieces and on a floured surface roll each out into a thin circle. Press the dough well into the prepared pans, then roll a rolling pin over the top of each pan to trim away the excess. Arrange the pans on a jelly-roll pan as they are lined.

6. Divide the raisins and walnuts equally among the pans. Pour in the filling.

7. Bake the tarts for about 30 minutes, until the crust is baked through and the filling is set. Place the tarts on a rack to cool.

8. Unmold the tarts and arrange on a platter.

SERVING: Serve the tarts at room temperature or reheat them at 300 degrees for about 5 minutes and cool before serving.

STORAGE: Keep the tarts loosely covered, at room temperature, until time to serve them. For longer storage, refrigerate the tarts on a pan, covered with plastic wrap. Remove the plastic and reheat them before serving.

HINT FOR SUCCESS: Make sure the bottom crusts of the tarts are sufficiently baked through before you remove them from the oven. After the filling has set, and the crust seems to be baked through, turn one of the tarts out on a plate to check the crust. If it is underdone, turn it back into its pan and continue to bake for another 10 minutes. Check again for doneness before removing the tarts from the oven.

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