Maple Syrup Butter Tarts

from 1945 edition of The Purity Cookbook


2 eggs

1 cup brown sugar

¼ teaspoon salt

2 teaspoons vinegar

½ cup maple syrup

6 tablespoons melted butter

2/3 cup chopped nutmeats



Beat eggs, only until yolks and whites are well blended.  Beat in sugar and salt and add vinegar and maple syrup. Mix well and add melted butter and nutmeats. Line patty tins with pastry, and fill ½ to 2/3 full.  

Bake in hot oven (450F) for the first 10 minutes then reduce temperature to moderate (350F) and bake for 20-25 minutes, or until filling is firm.

Contents and images used with permission by Whitecap/Fitzhenry & Whiteside Limited.

Nada’s Tips & Tricks:  I used the small frozen tart shells; white balsamic vinegar and walnut pieces.  Instead of stirring the walnuts into the mixture, I dropped them into the bottom of the tart shells and then covered them with the filling mix – helped keep the number of nuts in each tart proportional.  Watch your oven for both the temperature and time – I turned the oven down from the 450F after 5 minutes and baked for only another 15 minutes and they were already getting too dark.