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An Ode to Maple Syrup

Nothing evokes the rustic, sweet charm of Quebec like maple syrup. These maple syrup and pecan tartlets combine the richness of this golden nectar with the crunch of pecans and a crisp homemade pastry. Perfect for fall, the holidays, or a sophisticated anytime treat, they feature maple syrup and sugar, two treasures from our maple groves. This recipe, designed to be both professional and accessible, guarantees a dessert worthy of a pastry chef, even for home cooks.

Why You'll Love This Recipe

This recipe is designed to enhance maple products while remaining simple to make at home. The measurements are precise, the steps are detailed, and the included tips ensure perfect results. Whether you're a baking novice or an expert, these tarts will impress your guests and showcase your love for maple syrup.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	20–25 minutes
⏲️ Total time	40–45 minutes
🔧 Difficulty level	Easy
🍽️ Servings	12
🔥 Calories (approximate)	350 kcal per serving

Ingredients & Equipment

For the crust: 1 1/2 cups (190 g) all-purpose flour ½ cup (115 g) very cold unsalted butter, cut into ½-inch cubes ¼ cup (50 g) maple sugar ½ tsp (2.5 g) kosher salt 1 egg yolk (from a large egg) 3–4 tbsp (45–60 ml) ice water For the filling: 1 cup (250 ml) maple syrup, medium or dark grade ¼ cup (50 g) granulated maple sugar ¼ cup (60 g) unsalted butter, melted and cooled slightly 2 large eggs 1 tsp (5 ml) pure vanilla extract 1 pinch (0.5 g) kosher salt 1 tbsp (8 g) all-purpose flour 1 1/2 cups (150 g) pecans, coarsely chopped Material : Standard muffin pan (12 cavities) 4-inch (10 cm) round cookie cutter or glass Rolling pin Medium mixing bowl Whip Fork Plastic film Baking sheet (to stabilize the mold)

Instructions

Prepare the crust: In a medium bowl, combine the flour, maple sugar, and salt with a fork. Add the cold butter cubes. Using a pastry blender or your fingers, work the butter into the flour until it resembles coarse breadcrumbs, with pieces of butter the size of small peas (3–5 mm). In a small bowl, mix the egg yolk with 3 tbsp (45 ml) of ice water. Pour this mixture over the flour and stir with a fork until the dough begins to hold together. If the dough is too dry, add 1 tbsp (15 ml) more ice water, but no more. Form the dough into a ball, flatten it slightly into a disc, wrap it in plastic wrap and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Place a rack in the center of the oven. Shape the crusts: On a lightly floured surface, roll out the dough to an even thickness of ⅛ inch (3 mm). Using a 4-inch (10 cm) round cookie cutter or a glass, cut out 12 circles. Gather the dough scraps, rerolling them if necessary to make all the circles. Gently press each circle into the muffin tin cavities, fitting the bottom and sides. Make sure the dough fits snugly without tearing. Prick the bottom of each crust 3–4 times with a fork to prevent it from puffing. Place the mold in the refrigerator for 10 minutes to firm up the dough. Prepare the filling: In a medium bowl, whisk together maple syrup, maple sugar, melted butter (chilled slightly so as not to cook the eggs), eggs, vanilla extract, salt, and flour until smooth. Stir in the chopped pecans with a spatula. Assemble and cook: Remove the mold from the refrigerator. Divide the filling evenly among the crusts, filling each cavity ¾ full (about 2 tbsp or 30 ml per tartlet). If desired, lightly sprinkle each tartlet with maple sugar for a crunchy finish. Place the muffin pan on a baking sheet for stability. Bake for 20 to 25 minutes, until the filling is set (it wobbles slightly in the center) and the crusts are golden brown. Let the tarts cool in the pan for 10 minutes, then carefully transfer them to a wire rack using a thin spatula. Allow to cool completely.

Tips for Perfect Tarts

• Very cold butter : Make sure the butter for the crust is very cold to achieve a flaky texture. If the butter starts to soften, place the mixture in the refrigerator for 5 minutes before continuing.

• Quality maple syrup : Use pure maple syrup, preferably medium or dark grade, for a rich, authentic flavor that enhances the recipe.

• Nut variation : Substitute chopped walnuts or almonds for the pecans for a twist. Lightly toast the nuts (5 minutes at 350°F) to intensify their flavor.

• Storage : Store tarts in an airtight container at room temperature for 3 days or in the refrigerator for 1 week. Reheat for 5 minutes at 300°F (150°C) to revive the crispness. They also freeze for up to 1 month; thaw in the refrigerator before reheating.

• Serving : Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for a decadent dessert. A sprinkle of sea salt on top can accentuate the flavors.

• Quick pastry : If you're short on time, use store-bought pie crust, but be sure to choose a buttery pastry for a rich taste.

Nutritional Information per Serving
Nutrient	Quantity
Calories	350 kcal
Proteins	4 g
Carbohydrates	35 g
Sugars	5 g
Fibers	6 g
Lipids	20 g
Saturated fatty acids	15 g
Sodium	850 mg
Health note	7/10 Highlights: High in fiber, good source of healthy fats.

Frequently Asked Questions (FAQ)

Can I use light maple syrup instead of medium or dark?

Yes, but light syrup has a more subtle flavor. For a strong maple flavor, choose medium or dark syrup, which enhances the recipe's identity.

How to prevent the dough from sticking to the mold?

Make sure the pan is clean and dry. You can lightly grease the cavities with a little butter or use non-stick pans. Pricking the bottom also helps prevent the dough from warping.

What should I do if my dough is too crumbly?

If the dough doesn't hold together, it probably lacks moisture. Add 1 tablespoon of ice water at a time, mixing gently. Avoid overworking the dough to keep it flaky.

Can I prepare the tartlets in advance?

Absolutely! Prepare the pastry and filling a day in advance (store them separately in the refrigerator). You can also bake the tarts 2-3 days in advance and reheat them before serving.

How do I know if the filling is cooked properly?

The filling is ready when it is slightly wobbly in the center (like a flan) and the edges are firm. It will continue to firm up as it cools.

Can I substitute maple sugar for granulated sugar?

Maple sugar adds a unique flavor and supports the authenticity of the recipe. If you don't have any, substitute light brown sugar, but note that the taste will be less distinctive.

Conclusion

These maple syrup and pecan tarts are an elegant and delicious dessert that celebrates maple products. Easy to make, they'll impress your loved ones while showcasing the richness of maple syrup and sugar. Try this recipe for your next gathering or for a sweet treat, and share your creations with us on social media!

Did you know?
It takes on average 40 L of sap to obtain 1 L of maple syrup .
Element	Visual
Sap (40 L)	■■■■■■■■
Syrup (1 L)	■
1 square = 5 L of sap