Hayseed's Maple Nut Butter Tarts

Here's how to create Hayseed's favorite butter tart. 

The perfect butter tart was originally created by brother-in-law and former executive baker, Dwight (Double 'D') Wideman. Double 'D' made the most perfect Butter Pecan tarts available in eastern Canada from a bakery in Sunderland, Ontario. Of course Hayseed's recipe features adaptation and enhancements one could only expect from the health nuts at Thunder Ridge.

Sunderland, Ontario is also the home of Country Lane Belgians owned by Ted English. 

Tools:

Gas range and oven by Viking/Brigade

Cookie Sheet (30 x 45 cm, 12 x 18 inches)

Stainless steel mixing bowl

Whisk

Table spoon

Measuring cup

Low-profile Saucepan

Ingrediants:

24 Tart Shells in foil by Tenderflake Tart Shells

1/4 Cup of slivered nuts

1/4 Cup Salted Butter

1/4 Cup Dark Brown Sugar

1/2 Cup Burncrest Farm's original Maple Syrup

1 Egg

1 tsp Lemon Juice

1/2 tsp Vanilla

1 pinch of sea salt
3 Tblsp Canadian Maple Whiskey by Highwood Distillers

Instructions:

Preheat the oven to 400 degrees.

Layout frozen tart shells with even spacing on the cookie sheet and load with slivers of your favorite nut (Pecans, Almonds or Walnuts will do just fine).

Place the butter and brown sugar in the low-profile saucepan over slow heat until fully melted stirring as required.

While the butter/sugar mixture is warming and incorporating, vigorously fold the other ingredients in the stainless steel mixing bowl with the whisk. 

Now comes the delicate operation: 

• Bring the butter/sugar mixture to a boil stirring constantly. After 2 minutes of boiling, fold in the other ingredients (not the whiskey) whisking vigorously. 
• Withdraw the saucepan from the heat when the first bubbles appear (just before boiling) and fold in the Maple whiskey.
• Spoon the heated sauce equally into the tart shells (DO NOT OVER FILL). 

Place the tarts in mid-oven and maintain 400 degrees for 10 minutes. After ten minutes lower the heat to 375 degrees, turn the pan 180 degrees and bake for an additional 15-20 minutes until tart shells are golden brown. For best results do not use the convection fan.

Serve hot with a curl of the Chapman's Premium Vanilla Ice Cream and

try not to look surprised when a line-up appears in your kitchen.

Hayseed's Hearty French Toast

Here's a hearty and quick recipe we enjoy on work weekends when we know we aren't going to get back to the kitchen before evening. It yields enough product that we can usually freeze some for another day when we use the toaster to thaw and warm the product for a quick meal.

Tools:
Electric Fry Pan (Teflon)
Egg Timer
Electric Hand Mixer
Teflon Proof Lifter

Ingredients:
20 Slices Multi-Grain Bread (Frozen)
10 Farm Fresh Eggs
1/2 Cup Lemon Hart Demerara Rum
1/4 Cup Extra Virgin Olive Oil
1/3 Cup Heavy Cream (18%)
1/2 Tsp Nutmeg
1 Tbsp Vanilla

Instructions:
Add ingredients to large mixing bowl in the order of appearance above. Mix vigorously to create light batter of uniform consistency. Preheat fry pan to 375 degrees and prepare warm oven for finished product. Lubricate pan with additional Extra Virgin Olive Oil. Dip slices of bread quickly (cover fully) into batter and place in Fry Pan. Turn over Egg Timer and flip product once timer empties. Repeat for second side or until desired toasting is achieved. Place in warm oven until ready to serve. Serve with warmed maple syrup, butter and favorite protein - Bacon, Beef/Pork Chubbies or Farmers Sausage. Makes 20 pieces of French Toast. Freeze leftover French Toast in Ziplock bags and warm with toaster as required.