Maple Syrup Tart

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 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:

  1. 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.)
  2. Shape the dough into a ball and keep in the fridge for at least 1 hour.
  3. 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.
  4. Arrange the flattened dough on your muffin pan, trimming the edges with kitchen scissors.
  5. Keep in the fridge while doing the filling.

For the filling:

  1. In a jug, combine all ingredients for the filling.

Baking the Pie:

  1. Preheat oven to 350 F. Remove the pie crust from the fridge and pour the filling onto it, about 3/4 full.
  2. 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.
  3. 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.

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