Steps
- Simmer ⅔ cup of pure maple syrup over medium-low heat for 10-15 minutes, until reduced by one-quarter. Cool to room temperature while preparing the pastry.
- Pulse 2¼ cups of pastry flour, 1 tablespoon of brown sugar, ½ teaspoon of salt, ½ cup of cold cubed vegetable shortening, and ½ cup of cold cubed unsalted butter until crumbly.
- Toss in ¼ cup plus 2 tablespoons of ice water just until the dough holds together, adding a little more if needed. Shape into discs, wrap, and refrigerate for 30 minutes.
- Preheat the oven to 425°F / 220°C. Roll out on a floured surface, cut 5in / 13cm circles, and fit into a standard muffin pan. Chill while making the filling.
- Whisk the cooled syrup with ½ cup of lightly packed brown sugar, ¼ cup of melted unsalted butter, 1 egg, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt.
- Fill the pastry shells two-thirds full. Bake on the bottom rack for 12-15 minutes, until the pastry is golden and the filling is set at the edges. Cool completely before removing from the pan.