Saturday, June 7, 2008

Creamy Maple Tarts

Ever since I made Chris's Ricotta Cheese Pancakes, I've been in the mood for something maple. I thought of baking a pie, but then opted to make little bite sized mini muffin tarts instead. You can use this recipe to bake a pie, if you like. Just keep an eye on it and adjust your baking time until the pie is set. It's very similar to a Molasses Pie or Shoo Fly Pie. Sweet and delicious!

2 pie crusts
2 1/4 cups maple syrup
3/4 cup heavy cream
1/4 cup all-purpose flour
4 eggs

Preheat oven to 375.
Using a small round cookie cutter, cut circles out of pie crust and fit each circle into mini muffin pans. Collect scraps, reroll crust, and cut more circles. Repeat until all pastry is used. Set aside. In mixing bowl, whisk together maple syrup, cream, flour, and eggs until blended; Pour into crust-lined muffin pans. Bake for 18-20 minutes or until set. cool completely. Top with Whipped Cream.

For a variation, stir some chopped nuts into the batter before filling the muffin cups.
You can also just sprinkle them on top of the cups just before you bake them.
If you don't have a mini muffin pan you can use a regular muffin pan. Just cut larger circles of pie crust to be fitted into each cup.

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