Moms Canadian Tartlets

Name: Moms Canadian Tartlets
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: European
Ingredients: Butter pastry for 24 large tins; 3 eggs; 2 cups packed light brown sugar; 1/2 tsp salt; 4 tbs white vinegar or apple cider vinegar; 1 cup maple syrup; 1.5 cup butter if you use salted butter leave out salt; 1.5 cup chopped roasted walnuts or substitute pecans; 1 cup raisins; 1 cup dates finally cut; 1/2 cup currants finely cut; 1 tbs flour; 1 cup water; 1 egg for egg wash; 1/4 tsp Almond extract; 1/4 cup spiced rum

12 steps

Prep:1hCook:30min

These buttery sweet Tartlets will have your guests begging for more. My mom use to make these for Christmas but you can enjoy them any time of the year. The recipe was handed down from my great, great grandmother.

Updated at: Thu, 17 Aug 2023 11:32:21 GMT

Ingredients

24 servings

Butter pastry

for 24 large tins

3eggs

2 cupslight brown sugar

packed

½ tspsalt

4 Tbswhite vinegar

or apple cider vinegar

1 cupmaple syrup

1 ½ cupbutter

if you use salted butter leave out salt

1 ½ cuproasted walnuts

chopped, or substitute pecans

1 cupraisins

1 cupdates

finally cut

½ cupcurrants

finely cut

1 Tbsflour

1 cupwater

1egg

for egg wash

¼ tspalmond extract

¼ cupspiced rum

Instructions

Step 1

In a large saucepan combine, currants (finely chopped) raisins, brown sugar, maple syrup, dates (finally chopped, water and salt. Bring to a boil then cook on medium for 30 min or until everything is fully cooked down. (It will start blending together when stirred.

Wooden Spoon

Sauce Pan

Step 2

Line one baking pan with parchment paper put walnuts on paper being sure to spread them out evenly. Bake at 150c or 300f for 10 min or until lightly browned (be sure they are cut up first) then place in bowl with lid shaking to remove hulls. Place walnut back on parchment paper and over sink lightly blow hulls off of pan. Now they are ready to use

Parchment paper

Baking sheet

Step 3

One large tin pastry pan put 1 Tbs melted butter in each tin. Then cut out large circles of pastry and line each pastry tin. (Should be 12 in a pan) set aside in a cool area