Maple Syrup Tartlets

Preparation

• Pastry

  • In a food processor, combine the flour, salt, and sugar. Pulse for a few seconds. Add the butter and pulse for a few seconds at a time, until the mixture is crumbly. Add the vinegar and ice water. Pulse again, a few seconds at a time, adding a little water if necessary, until the dough just begins to form a ball. Remove the dough from the food processor. Form into a ball with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
  • Roll out the dough into a 2-mm (1/8-inch) thick sheet. With a 9-cm (3 1/2-inch) cookie cutter, cut 20 circles and line twenty 7.5 x 2-cm (3 x 7/8-inch) aluminum tart pans, bringing the dough up the edges. Place the tarts on a baking sheet and chill again for 30 minutes.
  • With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

• Filling

  • In a bowl, beat the egg and flour until smooth. Add the cream and maple syrup. Stir to combine.
  • Pour 30 ml (2 tablespoons) of the filling into each tartlet.
  • Bake for about 30 minutes or until the tartlets are golden brown. Let cool.