Step 1

Using a food processor, pulse the flour, sugar, and salt. Add the cold butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add the cold water and pulse until the dough starts coming together.

Step 2

Turn the dough onto 2 plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least 1 hour. Dough will be super sticky, this is normal.

Step 3

Sprinkle a small amount of flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Use a round cutter or lid (4 inches) and cut 15 pieces.

Step 4

Grease 1 muffin pan completely and 3 muffin cups from a second pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.

Step 5

Preheat the oven to 350°F.

Step 6

Cream the butter and sugar together. Add the eggs one at the time. Add the maple syrup, salt, and vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you'll need to whisk before pouring into muffin tins.

Step 7

Pour the filling into pie crust and bake for 25 minutes. It is easiest to use a glass measuring cup with a pour spout.

Step 8

Let the tarts cool for 5 minutes in the pan and remove to a cooling rack.

Step 9

If you've tried this recipe, come back and let us know how it was in the comment or ratings!