Two Bite Maple Syrup Butter Tarts

We made these wonderfully, classic maple syrup butter tarts over the weekend. Yes, my Canadian is showing! They are a genuine treasure believed to have started in the province of Quebec in the 17th century... these sweet butter tarts have stood the test of time!

1 lb pie dough
1/4 cup salted butter, melted
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla
1 tsp lemon juice
2 pinches of nutmeg
1 cup pure maple syrup
walnuts or raisins (optional)

Use whatever pie dough recipe you like. My preference lately is the store-bought variety. Roll out to about 1/8" thickness and cut into rounds. Gently press into tin. I found using a pestle works quite well.

If using walnuts or raisins (you really should) place a few in the bottom of each cup and set aside.

Cream the butter and sugar together in a medium mixer bowl. Beat in the eggs, vanilla, lemon juice and nutmeg.
Add the maple syrup and beat until well incorporated.
Pour the filling into a measuring cup then easily fill each shell 2/3-3/4" full. (It was nice to have my assistant here!)

Bake at 375 F for 15-20 minutes depending on the size of your tarts.

Cool in the tin 10 minutes then run a thin knife around to loosen before popping out. Cool completely on a rack before storing in a tin. They may also be packaged to freeze.

Or snack on a few while writing out Christmas cards!

Makes 40 two-bite tarts

Original recipe: urbnspice.com/my-recipes/dessertsandsweets/ultimate-canadian-maple-butter-tarts

Sweet Mincemeat Tarts

1 jar sweet mincemeat 
1 short crust recipe

You can use Cross and Blackwell sweet mincemeat which is probably the best there is or you can make your own. It's a close second  : )

Here's how:

http://hotandcoldrunningmom.blogspot.ca/2014/11/green-tomato-sweet-mincemeat.html

Roll out your pie crust and cut out circles to fit a little larger than your tart pan.  Use a cookie cutter or try various glasses from your cupboard, like I did, until you find the right size.
Fit the pastry into the mold and flute the edges.
Fill about 2/3 full with mincemeat.  Use a cookie cutter shape you like to cut out the tops and sit them on top.

My husband likes hand pies better than tarts so here is my attempt at them.  I never get the amount of filling right and it oozes out.  See here, it's already running out even before baking....grrrr.
I won't show you the finished product, too messy.

Once you have the tarts made, brush them with milk or egg white and sprinkle with sugar.
They're ready for the oven.

Bake at 450F for 10 minutes, then reduce heat to 350F for another 10 minutes.

They are Santa's favourite when he stops by our house!

And a little variation is to make them like dumplings. 
Cut a circle, put a spoonful of mincemeat in the middle and bring the two sides up, crimping at the top. Pierce with a fork.