Butter Tarts | How to be Canadian, Eh?

This is the first of our mini series, How to be Canadian, Eh? where we explore the history of and bake some butter tarts.
#butter tarts #Canada #Canadiana

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Music:
Quiet Snowfall - TeknoAXE's Royalty Free Music
Once Again - BenSound
Photo Album - BenSound

Maple Butter Tarts from https://thepieacademy.com/maple-butte...
yield 12 tarts

These little two-bite tarts, wildly popular in Canada, are a wonderful way to show off pure maple syrup. I especially love serving them at the holidays; they're just the right size after a big meal. A small tin of these tarts make the perfect homemade holiday gift.

Ingredients
Enough pie dough for a single crust pie
FILLING
2/3 cup packed light brown sugar
1/3 cup pure maple syrup
4 tablespoons unsalted butter (very soft)
1 large egg
1 teaspoon white vinegar or apple cider vinegar
1 teaspoon vanilla extract
1/8 teaspoon salt
Small handful raisins, dried currants, chopped pecans or chopped walnuts (optional)
Instructions
If you haven't already, prepare and refrigerate the pie dough for at least 45 minutes. Get out a standard 12-cup muffin pan - not one with the jumbo cups - and set it aside.
Roll the dough as you would for any pie, about 1/8-inch thick. However, don't worry about keeping it nice and round, like you normall would, because it will be cut into circles.
Using a 4-inch diameter cookie or biscuit cutter, cut the dough into as many circles as possible, keeping the cuts close together. Line each cup with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work. The top edge of the dough circle should come to about the middle of the cups. Gather the scraps and re-roll them if you need more circles. Put the pan in the freezer for 15 to 20 minutes while you make the filling.
Preheat the oven to 425° and move one of the oven racks into the lowest position. Combine the brown sugar, maple syrup, and butter in a mixing bowl and whisk briefly. Add the egg, vinegar, vanilla, and salt and whisk again.
Get out the muffin pan. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them; you want to mainly end up with gooey filling. Divide the filling evenly between the shells. Bake on the lower oven rack for 15 to 18 miunutes, until the filling bubbles and turns a shade or two darker.
Transfer the pan to a rack. Cool for 5 minutes, then carefully run a butter knife around the edge to loosen the tarts and make sure they're not sticking. Cool the tarts in the pan, then remove them. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving. Makes 12 tarts