Becel® Plant-Based "Butter" Tarts
Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet – a dozen may not be enough.
- Serves: 12 persons
- 1½ cups all-purpose flour
- ¼teaspoon salt
- ½ cup Becel® Unsalted Plant-Based Bricks
- 3tablespoons iced water
- 2teaspoons white vinegar, divided
- ½cup light brown sugar
- ¼cup corn syrup
- 2tablespoons pure maple syrup
- 2tablespoons Becel® Unsalted Plant-Based Bricks, melted
- 1teaspoon vanilla extract
- ½cup chopped pecans
Step 1Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
Step 2Combine flour with salt in medium bowl. Cut in 1/2 cup Becel® Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
Step 3Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel® Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
Step 4Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.