Ingredients
2-1/2 cups flour
1 tablespoon sugar
1 teaspoon fine sea salt
1 cup unsalted butter, cold
3/4 cup cold water
1/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
2 eggs, at room temperature
1 cup maple syrup
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
Instructions
1. Pulse flour, 1 tbsp sugar, and 1 tsp salt in food processor. Add 1 cup cold butter chunks; pulse 5-8 times until butter is pea-sized.
2. Add 3/4 cup cold water; pulse until dough comes together. Divide onto plastic wrap, pat into discs, and chill for 1 hour.
3. Roll dough to 1/8 inch thickness. Cut 15 circles (4-inch diameter) using a cutter or lid.
4. Press circles into greased muffin tins. Chill while making filling.
5. Preheat oven to 350°F. Cream 1/4 cup softened butter and brown sugar. Whisk in eggs one at a time.
6. Stir in maple syrup, 1/4 tsp salt, and vanilla. Let sit 5-10 minutes, then whisk again.
7. Optional: Add 1 tsp raisins or nuts to each cup. Pour filling into shells.
8. Bake for 25 minutes. Cool 10 minutes in pan before transferring to a rack.
Notes
For a runnier tart, bake for 22 minutes. For a firmer set, bake for full 25-27 minutes.
If adding nuts or raisins, place them in the bottom of the shell before pouring liquid.
Store in an airtight container for up to 2 days at room temperature or 1 week in the fridge.