December 19, 2017
These tarts have a flaky crust and sweet maple syrup filling. These would be perfect with tea or with a strong coffee.
Sooooo I have just tried pure maple syrup and it was so good. Of course, the first try had to be with pancakes. 😀
I was given acan of pure maple syrup straight from Canada and it has been hiding in my pantry. It’s not that I am not excited to try it, but I have a habit of keeping food stuff until the expiry date is near. So yeah – blame me for all those ingredients that are soon to be expired. 😀 This maple syrup, though, is not so close to its expiry date.
I have been daydreaming about these Maple SyrupTarts and I knew it was a sign that I have to open that can and have a maple syrup party! 😀
I used the crust from the FilipinoEgg Pie I have on the blog, but I used less sugar. The maple syrup is also sweet enough for me, so I used less sugar in the filling as well.
The crust was baked perfectly – flaky and sweet. The filling was delicious. Perfect! These tarts are like a hug from your sweetest friend. 😀
I am sharing these at Fiesta Friday #203. I hope you all enjoy these. Happy Fiesta Friday!
Maple Syrup Tart
- Difficulty: easy
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 113g unsalted butter, cold and cut into cubes
- 2 tbsp cold water
For the filling:
- 3/4 cup pure maple syrup
- 2 tbsp brown sugar
- 2 eggs, beaten
- 1 tsp butter, melted
- Pinch salt
Instructions:
For the crust:
- In a mixing bowl, mix flour, sugar and salt. Mix well. Add cold butter and mix using your clean hands or a pastry mixer.While mixing, slowly add the cold water until you get a crumbly texture. (This process can be done in the food processor.)
- Shape the dough into aball and keep in the fridge for at least 1 hour.
- Sprinkle flour on your work surface and roll the dough into 1/4 thickness using a rolling pin. Cut the dough about 4 inches round. You may need to use the scraps and form them again.
- Arrange the flattened dough on your muffin pan, trimming the edges with kitchen scissors.
- Keep in the fridge while doing the filling.
For the filling:
- In a jug, combine all ingredients for the filling.
Baking the Pie:
- Preheat oven to 350 F. Remove the pie crust from the fridge and pour the filling onto it, about 3/4 full.
- Bake for 15 minutes at 350 F then lower the heat to 325 F and continue baking for 20-30 minutes or until filling is set.
- Remove the muffin pan from oven and allow the tarts to cool down in the pan for 15 minutes before removing and transferring to a cooling rack.
Note: This recipe makes 7-8 tarts.
Also sharing at
Related
Previous
Monggo Braided BreadNewer
Calamansi CrinklesYou May Also Like
Sprinkled Chocolate Chunk Muffins
November 2, 2018Chocolate Chocolate Chip Muffins
May 9, 2014Hokkaido Milk Bread
January 19, 201822 Comments
Carol
June 10, 2022at11:01 amReply
To make these decadent tarts even more delicious add a few raisins or toasted maple walnuts to your filling. Nothing better!
petra08
April 8, 2019at1:33 amReply
Oh my! Juhls, these tarts looks absolutely yummy! I love maple syrup and what a great way to use it! The pastry looks so flaky, you could sell these and never make enough 🙂 x
hijackedbytwins
January 22, 2018at8:24 pmReply
Oooh delicious! These look so good Jhuls. Thank you for sharing with #CookBlogShare x
helenfern
January 20, 2018at9:30 pmReply
oh Jhuls…Delicious! Thanks for sharing at the What’s for Dinner Party.
NickkiT
January 17, 2018at5:27 amReply
Oh my, they look amazing! Anything with maple syrup is a winnet in my book 🙂
Jhuls
January 22, 2018at10:26 pmReply
I still have a can of maple syrup waiting to be used. I have recipes to try and I feel so excited.😍
Glutarama
January 16, 2018at6:25 pmReply
Cor blimey! these look fantastic, sod the diet! I’m going to make these gluten free, easy to do so should be just as delicious. #CookBlogShare
Misa
January 14, 2018at6:25 pmReply
Looks delicious, if not very good for my waistline!
#RecipeRoundUp
cookingwithauntjuju.com
December 23, 2017at8:27 pmReply
Michigan maple syrup is a common ingredient in many households in my great state. We love it on and in everything. Sounds good Jhuls!
Jess
December 20, 2017at2:45 amReply
Once you try pure maple syrup, it’s very hard to go back to the other stuff. These tarts look delicious Jhuls–that filling reminds me of pecan pie filling. Yum 😀
Thanks for stopping by! I'd love to hear from you... :)
This site uses Akismet to reduce spam. Learn how your comment data is processed.