Maple Sugar Tartlets

Name: Maple Sugar Tartlets
Prep time: 8 d 22 h
Cook time: 8 d 22 h
Total time: 8 d 22 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps cider vinegar; 2 larges eggs; 296 milliliters all-purpose flour; 6 Tbsps packed light brown sugar; 3 Tbsps granulated maple sugar (see cooks note, below); 118 milliliters dark amber or Grade B maple syrup; 71 grams 2/3 cup pecans , finely chopped; 0 teaspoons Rounded salt; 0 teaspoons salt; 1 teaspoon sugar; 6 Tbsps 3/4 stick unsalted butter, melted and cooled; 59 milliliters cold water; 8 servings Accompaniment: unsweetened whipped cream

You can never have too many hor d'oeuvre recipes, so give Maple Sugar Tartlets a try. This recipe makes 8 servings with 349 calories, 5g of protein, and 17g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, sugar, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 214 hours. It is a good option if you're following a vegetarian diet.

Instructions

Blend together flour, sugar, butter, and salt in a bowl with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

Bowl

Drizzle water evenly over mixture and gently stir with a fork until incorporated and dough forms a ball.

Ingredients you will need

Dough

Water

Turn dough out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather all dough together with scraper or your hands and press into a ball, then flatten into a 5-inch disk. Wrap disk in plastic wrap and chill until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 14-inch oval (1/8 inch thick).

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Dough

Roll

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Rolling Pin

Cut out 8 (4 1/2-inch) rounds with cutter and fit each round into a tartlet pan, pressing lightly to fit into pans.

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Frying Pan

Transfer tartlet pans to a baking sheet and chill until dough is firm, about 15 minutes.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Line each tartlet shell with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

Bake until edges are pale golden, 8 to 10 minutes. Carefully remove foil and weights and continue baking until bottoms are golden, about 5 minutes more. Cool completely in pans on a rack, about 10 minutes. Reduce oven temperature to 350°F.

Equipment you will use

Oven

Aluminum Foil

While shells cool, whisk together all filling ingredients except nuts until combined well. Return cooled tartlet shells (in their pans) to baking sheet and divide nuts among shells. Ladle filling into shells, dividing it evenly.

Ingredients you will need

Tartlet Shells