Roll the pie dough about ⅛-inch thick. Using a 4-inch-diameter cookie cutter, cut 12 dough circles (rerolling the scraps as needed). Gently press one dough circle into each cavity of a 12-cup muffin pan. Chill the pan in the freezer for 20-30 minutes.
Preheat the oven to 425°F (220°C). Whisk together the sugar, maple syrup, Maple Almond Butter, and butter in a mixing bowl. Whisk in the egg, vinegar, vanilla, and salt.
Use a ladle or ¼-cup measuring cup, divide the filling evenly between the shells.
Bake 15-18 minutes, until the filling bubbles and darkens somewhat.
Transfer the pan to a rack and cool 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store in a single layer in an air-tight container in the refrigerator until ready to serve. When ready to serve, bring them to room temperature and enjoy!
Want to impress your family with an Asian inspired sauce? Made with JUSTIN’S® Classic Almond Butter to make sure it packs a punch. Flavorwise. It won’t hurt anybody. Try the sauce with egg rolls or served over roasted broccolini!
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
Roll the pie dough about ⅛-inch thick. Using a 4-inch-diameter cookie cutter, cut 12 dough circles (rerolling the scraps as needed). Gently press one dough circle into each cavity of a 12-cup muffin pan. Chill the pan in the freezer for 20-30 minutes.
Preheat the oven to 425°F (220°C). Whisk together the sugar, maple syrup, Maple Almond Butter, and butter in a mixing bowl. Whisk in the egg, vinegar, vanilla, and salt.
Use a ladle or ¼-cup measuring cup, divide the filling evenly between the shells.
Bake 15-18 minutes, until the filling bubbles and darkens somewhat.
Transfer the pan to a rack and cool 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store in a single layer in an air-tight container in the refrigerator until ready to serve. When ready to serve, bring them to room temperature and enjoy!
