BUTTER TARTS BY LEANNE SHAPTON

For pastry:

2 cups all purpose flour

1 tsp Maldon salt

1 cup butter

1/4 cup ice water

Sift flour and water into bowl, cut in butter with two knives, add water, mix with fork or fingers until pastry can be gathered into a ball, wrap in plastic, chill 30 minutes or more.

For filling:

2 eggs

1 cup brown sugar

1/2 tsp Maldon salt

2 tsp white vinegar

1/2 cup maple syrup

2 tsp Lyle’s Golden syrup

1/3 cup melted butter

Preheat oven to 350F. Beat eggs in bowl, gradually add sugar, beat until light and fluffy, add salt, vinegar, maple syrup and melted butter, mix until just combined.

Roll out dough, line tart tins, fill two-thirds with filling, bake 25 minutes until firm but not solid. (Optional additions: raisins, chopped walnuts)

*This is a family recipe.