I had a craving for butter tarts.

It had been a while since I baked a batch.

I adjusted my regular recipe and then doubled it.

Butter Tarts

1 cup melted butter
1 cup firmly packed brown sugar
1 cup real maple syrup
2 eggs
1 tablespoon vanilla
pinch salt

Mix all of the ingredients together in a large glass measuring
cup. (makes for easy pouring into tart shells.
Makes 16 to 20 tarts depending on size.

Pour into tart shells, not quite full. . Bake at 450°F on oven lower
shelf for 12 to 15 minutes.
Remove from oven.

Let sit for 2 to 3 minutes and then remove tarts
from pan to a rack to cool.

ALL Butter Pastry

2 cups all purpose flour
3/4 teaspoon salt
pinch of baking powder (like my grandmother always added)
1 cup cold butter
ice water.

Add the flour, salt, pinch of baking powder to a bowl.
Using a box grater, grate the butter into the flour.
Toss with fingers.

Add ice water, mixing with a fork until pastry comes together. Tip
out on to a floured board. Quickly pat out (or roll with pin) and
fold, like a letter, pat and fold three or four times to form
layers. Cut in half and pat each half into a flat disk.
Refrigerate for an hour before using.

Work quickly so that the butter doesn’t soften.