From the legend Anna Olson

Ingredients

Crust

  • 405 Flour (2.25 cup / 338g)
  • Sugar (2 tbsp.)
  • Cold unsalted butter (1 cup / 230g)
  • Salt (3/4 tsp.)
  • Cold water (6 tbsp.)
  • Lemon juice (1 tbsp.)

Filling

  • Unsalted butter (0.5 cup / 115g)
  • Brown sugar (1 cup / 210 g)
  • Eggs (2 large)
  • Maple Syrup (0.5 cup)
  • Lemon juice (1 tbsp.)
  • Vanilla extract (1 tsp.)
  • Salt (1/4 tsp.)
  • Toasted pecans (1/2 cup)

Cooking Instructions

Pie dough prep

  1. Sift together the flour, sugar, and salt
  2. Cube the butter while cold and incorporate into the flour until in small pieces
  3. Add water and lemon juice and incorporate until almost fully together
  4. Roll into 2 logs and let them rest in the fridge for an hour

Tart time

  1. Prep the oven! 400 F / 200 C
  2. Prep a muffin tray by dusting with flour
  3. Cut each log into 6 equal pucks and roll out each one
  4. Place the rolled dough into each muffin tin and form to the edges
  5. Place this in the fridge while prepping the filling

Filling

  1. Melt the butter and brown sugar over medium heat until bubbling (remove from heat)
  2. Lightly whisk together eggs, maple syrup, lemon juice, vanilla extract, and salt
  3. Slowly pour in bubbly mixture to the eggs and whisk together
  4. Take muffin tray out of fridge, put in some pecans to the bottom
  5. Pour in the filling to each tart
    • It expands when cooking, so don’t fill all the way
  6. Put the tarts in the oven for 10 mins, then turn down to 375 F / 190 C for another 10-15 minutes
  7. Let cool in the tray for an hour