Maple Walnut Tarts

Ingredients

FLAKY PASTRY

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup cold butter or hard margarine, cut into pieces
• 1/3 cup vegetable shortening, at room temperature
• 1/2 cup ice-cold water (approx.)

WALNUT FILLING

• 3 eggs
• 1 cup maple syrup
• 3/4 cup brown sugar, packed
• 2 tablespoons butter or margarine, melted
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped walnuts

Directions

1. 1

   TO MAKE PASTRY:.

2. 2

   In medium bowl, combine flour, sugar, salt and baking powder. Cut in butter or margarine and shortening until mixture is crumbly. Add water, 2 tablespoons at a time, mixing with a fork. Add a little more water if necessary. Press mixture into 2 flat discs. Wrap in waxed paper and refrigerate for 30 minutes.

3. 3

   On lightly floured board, roll pastry discs to 1/16 inch. Cut into 5-inch circles. Roll scraps of dough and cut again. Line twelve 3 1/2-inch tart pans with pastry.

4. 4

   TO MAKE FILLING:.

5. 5

   Divide Walnuts equally between tart shells.

6. 6

   Beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended. Pour maple syrup mixture over walnuts.

7. 7

   Bake in 425F oven for 20-25 minutes, or until pastry is golden and filling is soft set.

8. 8

   Let stand 15 minutes before removing from tart pans.

9. 9

   Serve warm or at room temperature, plain or with lightly sweetened cream.