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
Please follow and like us:
Related
Previous
Monggo Braided BreadNewer
Calamansi CrinklesYou May Also Like
Filipino Coconut Macaroons
April 30, 2014Cheese Streusel Bread
February 9, 2018French Apple Cake + Recipe Video
July 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!
Jhuls @ The Not So Creative Cook
July 3, 2022at1:51 pmReply
Thank you so much for the tip!
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.
