Recipe Detail Page

1. Arrange oven rack in bottom third of oven. Preheat oven to 375°F (190°C).

2. In a bowl, beat the butter and sugar until smooth; beat in the eggs, maple syrup and lemon juice. Set aside.

3. Roll out Easy Butter Pastry to scant ¼-inch (5-mm) thickness. Cut out twelve 4½-inch (11-cm) rounds, rerolling pastry as needed. Fit rounds into deep muffin pans, pressing the pastry up slightly over the rims.

4. Divide your choice of raisins, nuts or chocolate chips among the tart shells. Spoon filling into tart shells, filling almost to the top. Bake until pastry is golden and the filling domes up to the top, 20 to 25 minutes.

5. Let pans rest for 3 minutes on a rack; run a small offset spatula or rounded blade of knife around the edges to loosen the tarts, especially where the filling has run deliciously down the side of pastry. Let stand for 5 minutes for tarts to firm up. Again using an offset spatula, lift tarts to rack to cool. If making ahead, layer with waxed paper in airtight container; store at room temperature for up to 3 days or freeze for up to 2 weeks. Reheat to serve.

1. In a large bowl, whisk together the flour and salt. With pastry blender or fingertips, rub the butter into the flour mixture, working briskly until the mixture looks like coarse fresh bread crumbs.

2. In a separate bowl, whisk egg yolk, 3 tbsp (45 mL) water and lemon juice until blended. Sprinkle over flour mixture, tossing dry and wet ingredients until they clump together, and sprinkling on a few more drops of ice water if necessary to incorporate all the flour. Press until smooth; flatten into disc. Wrap and chill for 30 minutes, or up to 2 days. Let pastry come back to cool room temperature before rolling on floured surface.