Butter Tartlets with Hazelnuts
Yield: 16 tartlets
| Nonstick vegetable oil spray | ||
| 1 | c | Packed golden brown sugar |
| 1/3 | c | Pure maple syrup |
| 3 | T | Unsalted butter, room temperature |
| 1 | t |
All-purpose flour |
| 2 | large | Eggs |
| 1/2 | c | Hazelnuts (about 2 ounces), toasted, chopped |
| 1-1/2 | 15-oz. packages refrigerated pie crusts (3 crusts) | |
| Lightly sweetened whipped cream (optional) | ||
| Fresh blueberries or currants (optional) |
Preheat oven to 450F. Spray sixteen 1/3-cup muffin cups with nonstick vegetable oil spray. Beat sugar, syrup, butter and flour in medium bowl to blend. Add eggs one at a time, beating well after each addition. Mix in nuts. Set filling aside. Let pie crusts stand at room temperature for 15 minutes.
Unfold crusts on lightly floured work surface and press on seams to flatten. Using cookie cutter or glass, cut out sixteen 3-1/4" rounds from pie crusts. Fit pie crust rounds into prepared muffin cups, pressing into bottom and partially up sides. Spoon 2 tablespoons filling into each cup. Bake until filling browns and crust forms on top, about 12 minutes. Cool completely in pans on racks. Run small sharp knife around muffin cups to loosen tartlets. Turn tartlets out, then turn right side up. (Can be made 1 day ahead. Store airtight at room temperature.) Serve tartlets with whipped cream and berries, if desired.