Great Canadian Maple Butter Tarts

Directions

Crust: In a large bowl, combine flour and ground walnuts. With pastry blender or 2 knives, cut into Lactantia^® Maple flavoured butter until mixture resembles coarse breadcrumbs.
In small bowl, whisk egg yolk and ice water and add pinch of salt. Add to flour mixture, stirring with a fork until pastry forms a ball (careful not to over mix).
Shape dough into a small disk. Wrap in plastic and refrigerate for 1 hour or until firm but not hard.
Preheat oven to 400°F (200°C). On lightly floured surface, roll out pastry to 1/4-inch (5 mm) thickness. Using 4-inch round or fluted cookie cutter, cut out 12 circles. Press each circle into muffin cups and refrigerate while preparing filling.
Filling: In medium bowl, vigorously mix together, golden syrup, Lactantia^® Maple flavoured butter, sugar, eggs, vinegar, vanilla and walnuts (if using).
Spoon filling into pastry shells until two-thirds full. Bake for 15 to 18 minutes or until filling is puffed and pastry is golden.

For runny butter tarts use the shorter cooking time.