makes approx 24, regular size

Prepare 1 or 2 pkgs of Pastry Perfection mix, depending on the size of tarts you desire.
Roll, cut and place pastry in tart shells, following instructions on the Pastry Perfection label. Make sure your pastry is thicker than you would use for a pie - this filling is more moist than pie.
Turn oven to 250°F

In bowl beat together:

• 4 eggs
• 1 1/3 cup [330 ml] softened butter *or butter substitute
• 2 cups [500 ml] Maple syrup
• 1½ cup [375 ml] organic sugar
• ½ cup [125 ml] cream *or coconut milk
• 2 Tbsp [30 ml] vanilla
• 2 Tbsp [30 ml] vinegar

optional:
Add chopped raisins, cherries, nuts, coconut, etc to empty tart shells.

Fill tart shells almost to the brim with Maple Butter filling. *unlike wheat-based pastry these won’t shrink.
Bake in lower half of oven for 15 minutes. Leave pans in oven, and turn to 350°F. *This prevents tarts from boiling over.
Bake approximately 15 minutes more, depending on size of tart.
Cool just until firm enough to handle.
Remove from pan & ENJOY!!!

Store in freezer, well-wrapped, up to 3 months