Maple Butter Tarts, 6 pack

Ingredients

• 200 g all-purpose wheat flour
• 120 g cold butter, cubed
• 1/4 tsp salt, plus a pinch for the filling
• 1 tbsp vinegar
• 3 to 4 tbsp ice water
• 60 g butter, melted, for the filling
• 100 g brown sugar
• 120 mL maple syrup
• 2 large eggs
• 1 tsp vinegar, for the filling

Method

1. 1Rub the cold butter into the flour and 1/4 tsp salt until pea-size pieces remain. Add the 1 tbsp vinegar and enough ice water for the dough to just come together. Flatten, wrap and chill 1 hour.
2. 2Roll the pastry 3 mm thick and cut six 10 cm rounds. Press into a muffin tin, leaving the edge a little raised. Chill 20 minutes.
3. 3Whisk the melted butter, brown sugar, maple syrup, eggs, the 1 tsp vinegar and the pinch of salt until smooth.
4. 4Fill each shell about two-thirds full. The filling will rise as it bakes.
5. 5Bake at 200 °C for 8 minutes, then at 175 °C for 12 to 14 minutes more, until the filling is just set at the edge with a slight wobble in the middle (the egg filling should reach 74 °C).
6. 6Cool 15 minutes in the tin, then lift out onto a rack to cool completely, within 2 hours.
7. 7Pack in a hard container, in a single layer. Label with the date and freeze.