Mapled Nut Butter TartThis recipe took first place at the 2003 Vermont Maple Festival and has been featured on the Food Networks "All American Festivals".Please enjoy!
1/3 cup butter, melted
1 egg, beaten
2 tablespoons milk
1/2 cup pure Vermont maple syrup
1 teaspoon vanilla
4-ounce bag (1 cup) maple sugar coated pecans or walnuts,
coarsely chopped (recommended: Mapled Nut Co. brand)
1 unbaked 11"tart shell or 9" pie shell
Preheat oven to 350 degrees F.
Combine butter, egg, milk, maple syrup and vanilla. Add chopped nuts and gently pour into tart shell. Garnish with extra nuts if you like.
Bake for 25 to 30 minutes until top of tart is puffed and bubbly and crust is starting to brown. Cool for 20 minutes before removing from tart pan.
Can be served warm or at room temperature. Add a dollop of whipped cream for an extra special treat.