MAPLE BUTTER TARTS - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making MAPLE BUTTER TARTS,
Link to SILICONE MUFFIN PAN - https://kit.co/bonitaskitchen/kitchen...
See recipe below! Also available in our NEW cookbook, A little Taste of Home, https://boulderbooks.ca/product/bonit...

INGREDIENTS:
1 Cup, raisins
1/2 Cup, maple syrup
1 Cup, brown sugar
1/4 Cup, unsalted butter
2 Large, eggs
2 Tbsp, flour (of your choice)
1/4 Tsp, sea salt
1/2 Cup, walnuts for garnish or pecans

METHOD:
In a small bowl soak raisins and maple syrup together for 1 hour or overnight in the fridge.
Then in another bowl add, butter, brown sugar mix well together until creamy.
Then crack eggs in a separate dish to check and beat, then add to creamed mixture.
After add maple syrup and raisins fold together and add flour and sea salt to mixture and continue mixing.
Then have your tart shells ready follow recipe below.
Scoop mixture in each tart shell 3/4 full, then top with a walnut on each one. 
Bake in a pre-heated oven 350ºF for 20 minutes or until golden brown. 
Remove and let cool on a cooling rack or eat hot.


TART SHELLS

INGREDIENTS:
2 cups, white or wheat flour                  1/2 cup, cold butter, cubed
1/2 tsp, sea salt                                            1/2 cup, cold water
1 piece parchment paper for rolling dough

Mix flour, butter ( chop in pieces) and sea salt together in bowl mix with your hand or kitchen aid when mixed add water mix until it shapes into a ball then remove from bowl/mixer.
Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces then put your pastry ball on top of it then roll until all even.
Makes 12 to 16 TARTS depending on the size of your pan.

 BAKING TIPS:
Roll the extra dough on parchment paper then cover with a piece of clear wrap and roll away from your. Then freeze for another use.
After you make pastry wrap and put in the fridge to cool down before rolling out.

I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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