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 a can 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 Syrup Tarts 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 Filipino Egg 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
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 a ball 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.
