Becel® Plant-Based "Butter" Tarts
Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet – a dozen may not be enough.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 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
- 1egg
- 2tablespoons Becel® Unsalted Plant-Based Bricks, melted
- 1teaspoon vanilla extract
- ½cup chopped pecans
Instructions
Step 1
Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.Step 2
Combine 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 3
Whisk 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 4
Bake 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.