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Putting that fresh maple syrup to yummy use

Maple Syrup

The Elmira Maple Syrup Festival has wrapped up for another year. It’s a popular event that gives back to the community thanks to the efforts of many volunteers.

In that vein, we like to take part in fundraisers such as the “dinner in a hurry” program at Riverside Public School and this weekend’s Guys and Dolls cut-a-thon in support of the Brain Tumour Walk.

It takes a lot of time and effort to make these events a success.  The commitment is a testament to our community and people within.

With maple syrup fresh on people’s mind – and maybe some fresh supplies on hand – these maple syrup cream tarts are another yummy celebration of maple!  Happy baking!

 

Maple Cream Tarts

1 cup brown sugar

4 eggs

1/4 cup maple syrup

1-1/2 cups 35% cream

1/4 cup all-purpose flour

1/2 tsp. ground cinnamon

12 – 3” tart shells

1/4 cup whipped cream to garnish the tarts

 

Preheat oven to 325 F.

Whisk together brown sugar and eggs until light and fluffy, drizzle in maple syrup. Add whipping cream and finally whisk in the flour and cinnamon.

Pour into tart shells up to the top but not overflowing. Bake in oven at 325 F until the filling is firm and the pastry is golden brown, approximately 15-18 minutes.

Allow to cool and finish with whipped cream and serve.

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