- 500g/18oz pie crust prepared or your favourite recipe
- 150g/3/4cup brown sugar, packed
- 125ml/1/2cup maple syrup
- 75ml/1/3cup butter melted
- 2 eggs large
- 1 tbsp cider vinegar
- 1/2 tsp salt
- 75g/1/2cup raisins
- 60g/1/2cup walnuts, chopped optional
Preheat your oven to 350F/180C.
In a medium bowl combine melted butter, brown sugar, maple syrup, eggs, vinegar and salt and whisk until combined. Add raisins and chopped walnuts.
Roll out the pastry to a 1/8" thickness and cut out rounds with a 4" pastry cutter or use a glass. (My glass was 3.5" in diameter)Line muffin tin cups with pastry rounds. Fill the muffin cups with the maple/nut mixture until 2/3 full.
Bake for 20-25 minutes until the custard is set and the pastry is golden. Run a knife around the edges of the tarts as soon as you remove them from the oven to release them from the tin.
Calories: 186kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 164mg | Potassium: 82mg | Fiber: 1g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg