Dairy-Free Butter Tarts

Ingredients

• 2 1/2 cups All-purpose flour
• 1/2 tsp Salt
• 1 cup Vegan butter, cold and cubed
• 6-8 tbsp Ice water
• 1 cup Brown sugar
• 1/4 cup Maple syrup
• 1/4 cup Vegan butter, melted
• 1 tsp Vanilla extract
• 1/2 cup Raisins (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1For the pastry: In a large bowl, whisk together flour and salt. Cut in cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. 2For the filling: In a saucepan, combine brown sugar, maple syrup, and melted vegan butter. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and stir in vanilla extract and raisins (if using).
3. 3Preheat oven to about 205°C (200°C).
4. 4Roll out the dough on a lightly floured surface and cut out circles using a cookie cutter. Press the circles into muffin tins.
5. 5Fill each tart shell with the filling.
6. 6Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set.
7. 7Let cool completely before serving.

Substitutions

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