1/4 cup butter at room temperature
1/2 cup firmly packed brown sugar
1 tsp vanilla
1/2 teaspoon lemon juice
1 cup maple syrup
1 cup walnut halves
Optional - 1/2 cup currants or raisins
Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using.
Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden.
The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts.