Maple Syrup Tarts

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

  • Prep time 25 minutes
  • Total time 2 hours
  • Portion size 8 servings
  • Credits : Canadian Living Magazine




Crust In food processor, add flour and salt; evenly distribute butter cubes over top. Pulse until mixture is crumbly. Add 2 tbsp ice water, then pulse again, a few seconds at a time, until mixture forms dough. (If mixture is too dry, add 1 to 2 tbsp more ice water.) Form dough into ball and place on floured work surface. Roll out dough to 1/4-inch thickness. Using a 4 1/2-inch round cookie cutter or inverted bowl and knife, cut 8 circles of dough, then place them in cups of muffin pan. Set aside in refrigerator.

Filling Preheat oven to 425°F. In small saucepan over medium-low heat, simmer maple syrup until reduced by half and thickened, 10 to 15 minutes. Remove from heat; let cool for 20 to 30 minutes. In bowl, whisk together cooled maple syrup, brown sugar, butter, egg, vanilla and salt. Pour into reserved crusts, filling about three-quarters full. Bake until tops of tarts are set, 13 to 15 minutes. Let cool in pan on wire rack for about 30 minutes; gently unmold tarts using butter knife. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)

Nutritional facts PER TART about:

  • Calories 370
  • Total fat 18 g
  • Saturated fat 11 g
  • Cholesterol 70 mg
  • Sodium 190 mg
  • Total carbohydrate 49 g
  • Fibre 1 g
  • Sugars 32 g
  • Protein 3 g
  • Iron 1.1 mg
Share X
Baking & Desserts

Maple Syrup Tarts