This maple syrup recipe post is sponsored by Maple From Canada UK.

Welcome to the third and final post of my maple syrup series. You can see my other posts in collaboration with Maple from Canada UK here: Crumbly Shortbread Recipe & Maple Syrup and Coconut Cake.

As we jump into autumn with both feet (and probably muddy boots) – I honestly think there is nothing better than walking out from the cold and into a house smelling of delicious baked treats. Over the past month I’ve been working with Maple from Canada UK on a little maple syrup baking series to demonstrate how easy it is to get into the kitchen and bake some tasty, uncomplicated treats that don’t take up hours of your time. I made this recipe recently with my mom when we had an hour spare and I think this is one of my favourite recipes yet. Let’s get to it.

THIS RECIPE MAKES: 9-12 PASTRY TARTS

COOKING TIME: 35 MINUTES ON 170°C/325°F/gas 3.*

INGREDIENTS YOU NEED

1/2 cup of chopped raisins
1/2 cup chopped walnuts
3/4 cup pure Maple Syrup from Canada
2 tablespoons of brown sugar
2 eggs
1 tsp butter, melted
pinch salt

WHAT ELSE YOU NEED

If you want to make your pastry from scratch, be sure to find a decent shortcrust pastry recipe online
1 x cupcake baking tray
butter / virgin olive oil to grease tray
Mixing Bowl
Wooden spoon
A rolling Pin
Biscuit Cutter or cup
Measuring tape / ruler

METHOD

1). Preheat your oven to 170°C/325°F/gas 3.

2). Roll out your pastry on a clean, floured surface and grab a tape measure or a ruler. You need to make sure your pastry can cover the complete bottom of each individual cupcake baking tray dip so you can comfortably add in the filling without it spilling overboard. We measured the width of one cupcake dip and measured out a tea mug in our cupboard to make sure it fits. The circumference of the cup should be perfect to make your tarts. Cut out your pastry in large circles and gently mold to each section of the baking tin. Make sure you grease the tin first so the pastry doesn’t stick.

3). Inside your mixing bowl, add together the chopped raisins, nuts, brown sugar, eggs, and 3/4 cup of syrup. Gently pour in your melted butter and add a pinch of salt to finish. You don’t want over mix as you want the filling to be slightly stodgy. It’s okay to have lumps but make sure all of the butter dissolves.

4). Once your mixture is ready, scoop a tablespoon into each of the pastry cups so it’s 3/4 full. Try not to overfill as the pastry will rise and so will the mixture.

5). Place into the pre-heated oven and bake for 30-35 minutes. When you can  see the pastry turning golden brown, remove completely and allow to cool.

6). Final step is to pop the kettle on and pour yourself a strong cup of coffee or tea. These are perfect afternoon snacks and are delicious served with clotted cream or a scoop of ice cream.

If you try out this recipe, tag me in your creations on social media so I can see and share them! Huge thanks to Maple from Canada UK for collaborating with me on this series. It’s been fun and I can’t wait to re-bake all of these goodies in the weeks to come.

Please note: This post has been sponsored by Maple From Canada UK and their products were used in this post.