🖨️ Print the recipe

An Ode to Maple Syrup

Nothing evokes the rustic, sweet charm of Quebec quite like maple syrup. These maple syrup and pecan tarts combine the richness of this golden nectar with the crunch of pecans and a crisp, homemade crust. Perfect for fall, holidays, or a sophisticated treat anytime, they showcase maple syrup and maple sugar, two treasures from our sugar bushes. 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 showcase maple products while remaining simple to make at home. The measurements are precise, the steps are detailed, and the included tips guarantee perfect results. Whether you're a baking novice or an expert, these tarts will impress your guests and highlight 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
🍽️ Portions	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) of 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) of ice water For the topping: 1 cup (250 ml) of maple syrup, medium or dark grade ¼ cup (50 g) granulated maple sugar 1/4 cup (60 g) unsalted butter, melted and slightly cooled 2 large eggs 1 tsp (5 ml) pure vanilla extract 1 pinch (0.5 g) of kosher salt 1 tbsp (8 g) all-purpose flour 1 1/2 cups (150 g) of pecans, roughly chopped Material : Standard muffin tin (12 cavities) 4-inch (10 cm) round cookie cutter or glass Rolling pin Medium-sized mixing bowl Whip Fork Plastic film Baking tray (to stabilize the mold)

Instructions

Prepare the crust: In a medium bowl, mix the flour, maple sugar, and salt with a fork. Add the cold butter cubes. Using a pastry cutter or your fingers, work the butter into the flour until you obtain a coarse breadcrumb texture, with pieces of butter the size of small peas (3–5 mm). In a small bowl, mix the egg yolk with 3 tablespoons (45 ml) of ice water. Pour this mixture over the flour and stir with a fork until the dough begins to come together. If the dough is too dry, add another 1 tablespoon (15 ml) of 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 the oven to 375°F (190°C). Place a rack in the center of the oven. Shaping the crusts: On a lightly floured surface, roll out the dough to a uniform thickness of ⅛ inch (3 mm). Using a 4-inch (10 cm) round cutter or a glass, cut out 12 circles. Gather the dough scraps and roll them out again if necessary to make all the circles. Gently press each circle into the muffin tin cavities, adhering to the bottom and sides. Ensure the dough is firmly in place without tearing it. Prick the bottom of each crust 3–4 times with a fork to prevent it from puffing up. Place the mold in the refrigerator for 10 minutes to firm up the dough. Prepare the filling: In a medium bowl, whisk together the maple syrup, maple sugar, melted butter (slightly cooled so as not to cook the eggs), eggs, vanilla extract, salt, and flour until the mixture is smooth and homogeneous. Incorporate the chopped pecans using a spatula. Assemble and bake: Remove the mold from the refrigerator. Distribute the filling evenly in 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 tin on a baking sheet for added stability. Bake for 20 to 25 minutes, until the filling is set (it jiggles slightly in the center) and the crusts are golden brown. Allow the tartlets to cool in the mold for 10 minutes, then carefully transfer them to a wire rack using a thin spatula. Allow to cool completely.

Tips for Perfect Tartlets

• 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 walnuts or chopped almonds for the pecans for a different twist. Lightly toast the nuts (5 minutes at 350°F) to enhance their flavor.

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

• Serving suggestion : 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 the topping can enhance the flavors.

• Quick pastry : If you are short on time, use a store-bought pie crust, but be sure to choose a butter-based crust 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 rating	7/10 Key features: Rich 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 pronounced maple taste, opt for medium or dark syrup, which enhances the recipe's character.

How can I 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 shrinking.

What should I do if my dough is too crumbly?

If the dough doesn't hold its shape, it probably needs more moisture. Add 1 tablespoon of ice water at a time, mixing gently. Avoid overworking the dough so it stays flaky.

Can I prepare the tarts 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 ahead and reheat them before serving.

How can you tell 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 granulated sugar for maple sugar?

Maple sugar adds a unique flavor and enhances the recipe's authenticity. 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 that?
It takes an average of 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