Easy Tart Shells: Mix 2 1/4 c cake & pastry flour, 2 Tbsp granulated sugar and 3/4 tsp salt. Cut in 1 c cold, unsalted butter cut into cubes, with a pastry cutter or on low mixer speed until just small pieces of butter are visible and the mixture turns pale yellow. Stir in 6 Tbsp cold water and 1 Tbsp lemon juice all at once. Mix until the dough just comes together. Shape into 2 discs, wrap and chill for 2 hours. Pull from fridge 20 min before rolling. Cut each disc into 6 pieces. Roll each out on a lightly floured surface to just under a ¼-inch thick. Cut each to a 4 1/2” circle. Lightly grease a 12-cup muffin tin and line each cup with pastry, about ½-inch higher than the tin. Chill while preparing the filling.
Filling: Combine 1/4 lb melted unsalted butter, 1 3/4 c yellow sugar, 1/2 c maple syrup, 1/4 c corn syrup, 6 whole eggs and a pinch of salt in a mixer. Blend on low until well blended. Do not overmix or whip. Pour mixture into pre-made tart shells and bake at 350° until well browned and slightly firm to the touch, about 20 minutes. Do not use convection as the mixture may splash or collapse during baking.
Option: eliminate the corn syrup and increase the maple syrup to ¾ cup. These tarts will be very tasty but may collapse.
– Barry Yeo, Bliss Bakery, 1289 Ellis St, Kelowna, 778-484-5355 and 4200 Beach Ave, Peachland, 250-767-2711, www.blissbakery.ca. You could also add some raisins, chopped walnuts or pecans to the mixture prior to baking.