Prepare
sufficient pastry and roll out on floured surface. Cut with floured cookie
cutter and line 12 medium sized muffin cups. Do not prick.
Cover
with boiling water:
½ cup raisins
Let stand until plumped and then drain. Arrange in tart shells.
Mix
together:
¼ cup butter or margarine
½ cup maple or lightly packed brown sugar
2 tbsp. flour
Stir
in:
1 cup Fulton's maple syrup
2 eggs, slightly beaten
¼ tsp. salt
1 tsp. vanilla
Combine
just until blended. Spoon into unbaked tart shells, filling each about 2/3
full. Bake in preheated 375 F. oven for about 20 minutes. Tarts are done
when puffed up in center and nicely browned. Do not allow filling to bubble
over.
Makes
12 tarts or a few more if using store bought 2" tart shells.
Fulton's
Pancake House & Sugar Bush | 613-256-3867 | www.fultons.ca
