RECIPES FROM
MOSSIE'S TEA ROOM
Maple Syrup Tarts
Courtesy of noted Canadian heritage food author, DOROTHY DUNCAN,
and taken from her book ‘Nothing
More Comforting’ (ISBN 1-55002-447-7)
this recipe is quick, easy and will convert even the most die-hard butter
tart fan.
Thoroughly mix 2 eggs, 1 cup brown sugar, 1 cup maple syrup, 3
tablespoons melted butter, and 1 cup raisins (that have been soaked
in boiling water for a few minutes, then well drained).
Fill pastry* lined tart tins about two-thirds full with the
mixture and bake in a pre-heated oven at 3500F for about
20 minutes.
*use your own favourite tart/pie pastry recipe, or this one from
‘The Canadian
Housewife’s Manual of Cookery’, Hamilton:
1861, entitled:
Excellent Pastry, Not Sweet, but Rich.
Rub six ounces of butter in eight
ounces of fine flour; mix into a stiffish paste,
with as little water as possible; beat it well, and roll it thin.
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