Cranberry maple Butter tarts

MAKES 12 TARTS

A new spin on the quintessential Canadian tart. (Recipe by Sue Soderman, with Pat Moynihan Morris and Olga Kaminskyj.)

PASTRY

1½ cups (375 ml) all-purpose flour ½ cup (125 ml) unsalted butter, softened ½ cup (125 ml) light cream cheese, softened

TART FILLING

½ cup (125 ml) chopped dried cranberries ¼ cup (60 ml) unsalted butter, softened ¼ tsp (1 ml) iodized salt ½ cup (125 ml) lightly packed brown sugar 1 omega-3 egg ¼ cup (60 ml) pure maple syrup, no substitutions ½ tsp (2 ml) pure vanilla extract Pulse together pastry ingredients in a food processor until they are well blended and start to form a ball. Shape into ball with hands, then wrap tightly with plastic wrap. Refrigerate for 1 hour or until chilled. When the pastry is ready to roll out, preheat oven to 190 C (375 F). Place pastry on a lightly floured surface and roll out to ¼-inch thickness. Cut into 12 rounds with a 4-inch cutter. Place rounds into a 12-muffin-cup pan and gently press into each muffin cup to line. Evenly divide the cranberries and place in the muffin cups. Make the filling. In a large bowl, cream butter, add brown sugar and salt and beat in until smooth. Add egg and lightly beat until mixture is well blended and smooth. Gently stir in maple syrup and vanilla until well incorporated. Fill pastry cups three-quarters full with filling mixture. Bake for 15-18 minutes until the filling is set and the pastry golden brown. Remove from oven and allow to cool in the pan before transferring tarts to a wire cooling rack.

PER SERVING (1 TART): 264 CALORIES | 14.6 G TOTAL FAT | 8.8 G SATURATED FAT | 0.7 G TRANS FAT | 110 MG SODIUM | 30.7 G CARBOHYDRATE | 0.7 G FIBRE | 17.3 G SUGARS | 15.8 G ADDED SUGARS | 3.5 G PROTEIN