This Raspberry Maple Tart Recipe is simple to follow, and yields VERY tasty and professional-looking arts made with raspberry jam.
My daughter worked at a local bakery, and when she made these tarts they sold out in no time!
The maple flavour of the topping blends magically with the raspberry flavour of the jam, combining to create a lip-smacking good tart!
Make sure you bake enough of these tarts, because they won't last long!
FOR THE FILLING
pastry for approx. 24 reg. size tarts or purchased shells
1 cup margarine, melted
2 cups brown sugar, packed
1/8 tsp. maple flavouring
1 cup flour (all-purpose)
l cup chopped walnuts
FOR THE ICING
4 tbsp. butter
maple flavouring - using sparingly
2 tbsp. water (adjust to make icing spreadable)
2 1/4 (+/-) cups icing sugar (adjust as to make spreadable)
Line muffin baking tins with pastry or place purchased shells on a cookie baking tray.
Spoon 1/2 tbsp. of raspberry jam in bottom of each tart.
In a bowl, combine the margarine (melted), and the brown sugar and beat well.
Add the eggs to the above mixture and continue to mix.
Add the maple flavouring, and gradually add the flour, continuing to mix.
Fold in the nuts.
Spoon the filling mixture into the tarts to fill 2/3 full.
Bake the tarts at 375° just until the filling starts to bubble, and the crust is golden brown.
To prepare icing, beat the butter, the maple flavouring (sparingly), the water, and the icing sugar till a spreadable consistency is reached.
When the tarts have cooled, ice them using a small spatula or knife, or ice the tarts using a piping bag.
Makes approximately 24 regular size lip-smacking good tarts!