Canadian Maple Butter Tarts
Crumbly shells, sticky filling
Shortcrust pastry blended to a wet sand consistency, rolled to 4 mm and cut into eight discs for 8 cm molds. Refrigerate until the filling is ready.
The filling is brown sugar, Very Dark maple syrup, melted butter, one egg, and lemon juice. Bake for fifteen minutes at 190 °C.
40 min
Prep time
Dessert
Category
Low
Difficulty
8 servings
Servings
What is needed
Yields 8 tartlets, 8 cm molds.
200g (7oz) flour
Cold butter (shells — see note)
125g sugar (shells)
1 egg (shells)
A pinch of salt (shells)
100g raw cane sugar (filling)
170g Very Dark Pure Maple Syrup (filling)
1 large egg (filling)
30g butter (filling)
40 g dried fruit: raisins and chopped walnuts (filling)
Juice of one lemon (filling)
A pinch of salt (filling)
Six steps
The shortcrust pastry
Combine the flour and butter in a food processor and pulse until the mixture resembles wet sand.
The block
Add the egg and a pinch of salt and mix. Roll out to 4 mm and use a round cutter to make 8 discs.
The molds
Line them — 8 cm diameter, buttered — and refrigerate until the filling is ready.
The filling
Mix the sugar with the maple syrup, melted butter, egg, lemon juice, and a pinch of salt.
Fill in
Preheat the oven to 190°C and put a handful of dried fruit and the cream into each shell.
Bake
15 minutes, until the shells are golden. Serve the tartlets warm or cold.
Two things to know
Dried fruit goes at the bottom, before the cream. If poured on top, it will float and burn in the oven.
Regarding the butter for the shortcrust pastry. The old website mentions it in the instructions but doesn't specify the amount in the ingredients: verify it before preparing.
The ingredient
The variety used in this recipe. Very Dark, intense flavor: the strongest of the four, for long cooking times.
Recipes for the whole family
Maple peach and strawberry popsicles
Pour the peach puree and maple syrup over the strawberry slices: one night in the freezer and they're ready.
Pumpkin and Maple Syrup Whoopie Pies
Soft pumpkin cookies with pumpkin pie spices, filled with buttercream and maple syrup.
Maple-glazed pork ribs
Ribs marinated for two hours with paprika and maple syrup, then slow-roasted and finished under the grill.
