Ingredients:
Pastry Crust-
2 1/2 Cups Flour
1/2 Tsp Salt
1/2 Cup Cold Cubed Butter
1/2 Cup Cold Cubed Shortening
4 Tbsp (approx) Cold Water
8 Tbsp Sour Cream
Tart Filling-
1 1/2 Cups Packed Brown Sugar
1 Cup Pure Maple Syrup
2/3 Cup Melted Butter
1 Tsp Vanilla
4 Eggs
2 Tbsp Cider Vinegar
1 Tsp Salt
Walnuts (optional)
Method:
Combine flour and salt in a large mixing bowl. Using a pastry cutter, mix in the shortening and butter until crumbly. Add water and sour cream to the mixture and mix by hand until dough comes together. You may need to add a little more water. Flatten dough into a disk, wrap with plastic wrap and refrigerate for 30 mins.
On a lightly floured work surface, roll out the dough until about 1/8 in thick. Cut with a 4 in circle cookie cutter and place in sprayed muffin tins. Keep rolling out the dough until it’s all used up. Makes 16-18. Refrigerate again for 30 more minutes.
Combine brown sugar, syrup, eggs, vanilla, butter, vinegar and salt. Using a 1/3 cup measuring cup, fill each pastry crust to the top.
Bake at 325 for 20-25 minutes, adding walnuts on top after 15 minutes. Tartlets should still jiggle a little when done, but not much. Allow to cool on a baking rack for 5 minutes. Run a knife around the edges to remove the tartets and cool completely.