
Maple Sugar Tartlets
A delicious international dish. Perfect for vegetarians.
Total Time
111 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon sugar
- 1 stick (1/2 cup) cold unsalted butter
- cut into small pieces
- 1/4 teaspoon salt
- 1/4 cup cold water
- 2 large eggs
- 1/2 cup dark amber or Grade B maple syrup
- 6 tablespoons packed light brown sugar
- 3/4 stick (6 tablespoons) unsalted butter
- melted and cooled
- 3 tablespoons granulated maple sugar (see cooks' note
- below)
- 1 1/2 tablespoons cider vinegar
- Rounded 1/8 teaspoon salt
- 2/3 cup pecans (2 1/2 ounces)
- finely chopped
- Accompaniment: unsweetened whipped cream
- a pastry or bench scraper (optional); a 4 1/2-inch round cookie cutter; 8 (3 1/2-inch) fluted round tartlet pans; pie weights or raw rice
Instructions
- 1
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.
- 2
Drizzle water evenly over mixture and gently stir with a fork until incorporated and dough forms a ball.
- 3
Turn dough out onto a lightly floured surface and divide into 4 portions.
- 4
With heel of your hand, smear each portion once in a forward motion to help distribute fat.
- 5
Gather all dough together with scraper or your hands and press into a ball, then flatten into a 5-inch disk.
- 6
Wrap disk in plastic wrap and chill until firm, at least 1 hour.
- 7
Put oven rack in middle position and preheat oven to 375°F.
- 8
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).
- 9
Cut out 8 (4 1/2-inch) rounds with cutter and fit each round into a tartlet pan, pressing lightly to fit into pans.
- 10
Transfer tartlet pans to a baking sheet and chill until dough is firm, about 15 minutes.
- 11
Line each tartlet shell with foil and fill with pie weights.
- 12
Bake until edges are pale golden, 8 to 10 minutes.
- 13
Carefully remove foil and weights and continue baking until bottoms are golden, about 5 minutes more.
- 14
Cool completely in pans on a rack, about 10 minutes.
- 15
Reduce oven temperature to 350°F.