Maple Mini Tarts

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent pastry from sticking.

2. 2

   In a large mixing bowl, combine the flour, salt, and cold butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Keep the mixture cold to ensure flaky pastry.

3. 3

   Gradually add the water to the bowl, stirring with a fork until the dough comes together in a ball.

   Tip: Don't overmix the dough.

4. 4

   Divide the dough into 12 equal pieces and roll each piece into a ball. Flatten each ball into a disk using a rolling pin.

   Tip: Use a light touch to prevent the pastry from becoming too thin.

5. 5

   In a separate bowl, whisk together the granulated sugar, maple syrup, heavy cream, eggs, and vanilla extract until well combined.

   Tip: Use a whisk to ensure the mixture is smooth.

6. 6

   Spoon a small amount of the sugar mixture onto one half of each pastry disk, leaving a 1cm border around the edges.

   Tip: Don't overfill the pastry pockets.

7. 7

   Fold the other half of the pastry disk over the filling, pressing the edges together to seal the pocket.

   Tip: Use a light touch to prevent the pastry from becoming too thick.

8. 8

   Brush the tops of the tarts with the egg wash and sprinkle with confectioners' sugar.

   Tip: Use a pastry brush to ensure an even egg wash.

9. 9

   Bake the tarts for 15-20 minutes, or until the pastry is golden brown.

   Tip: Check the tarts frequently to prevent overbrowning.

10. 10

    Allow the tarts to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Tip: Let the tarts cool completely before serving.

11. 11

    Garnish the tarts with fresh thyme and serve immediately.

    Tip: Use a small amount of thyme to prevent overwhelming the tarts.