Maple Sugar Tartlets

Name: Maple Sugar Tartlets
Total time: 3 h 3 min
Yield: 8 servings
Ingredients: 1¼ cups all-purpose flour; 1 teaspoon sugar; ½ cup cold unsalted butter; ¼ teaspoon salt; ¼ cup cold water; 2 whole large eggs; ½ cup dark amber maple syrup; 6 tablespoons light brown sugar; 6 tablespoons unsalted butter; 3 tablespoons granulated maple sugar; ⅛ teaspoon salt; ⅔ cup pecans; 1 serving whipped cream; 1 set equipment

Delicate tartlets filled with a rich maple syrup and pecan filling, featuring a buttery homemade pastry crust. These elegant desserts combine the warmth of maple with brown sugar and nuts for a sophisticated treat perfect for special occasions.

8 servings

3 hr 3 min

Published October 4, 2025

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Ingredients

•1¼ cups all-purpose flour
•1 teaspoon sugar
•½ cup cold unsalted butter
•¼ teaspoon salt
•¼ cup cold water
•2 whole large eggs
•½ cup dark amber maple syrup
•6 tablespoons light brown sugar
•6 tablespoons unsalted butter
•3 tablespoons granulated maple sugar
•⅛ teaspoon salt
•⅔ cup pecans
•1 serving whipped cream
•1 set equipment

Cooking Instructions

1.
Blend together flour, sugar, butter, and salt in a bowl with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle water evenly over mixture and gently stir with a fork until incorporated and dough forms a ball.
10 min
2.
Turn dough out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather all dough together with scraper or your hands and press into a ball, then flatten into a 5-inch disk. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
60 min
3.
Put oven rack in middle position and preheat oven to 375°F.
15 min
4.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 14-inch oval (1/8 inch thick). Cut out 8 (4 1/2-inch) rounds with cutter and fit each round into a tartlet pan, pressing lightly to fit into pans.
15 min
5.
Transfer tartlet pans to a baking sheet and chill until dough is firm, about 15 minutes.
15 min
6.
Line each tartlet shell with foil and fill with pie weights. Bake until edges are pale golden, 8 to 10 minutes. Carefully remove foil and weights and continue baking until bottoms are golden, about 5 minutes more. Cool completely in pans on a rack, about 10 minutes. Reduce oven temperature to 350°F.
25 min
7.
While shells cool, whisk together all filling ingredients except nuts until combined well. Return cooled tartlet shells (in their pans) to baking sheet and divide nuts among shells. Ladle filling into shells, dividing it evenly.
10 min
8.
Bake tartlets until filling is just set, 15 to 18 minutes. Cool in pans on rack, about 15 minutes, then carefully remove tartlets from pans. Serve warm or at room temperature.
33 min

Maple Sugar Tartlets

8 servings

3 hr 3 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1¼ cups all-purpose flour

•1 teaspoon sugar

•½ cup cold unsalted butter

•¼ teaspoon salt

•¼ cup cold water

•2 whole large eggs

•½ cup dark amber maple syrup

•6 tablespoons light brown sugar

•6 tablespoons unsalted butter

•3 tablespoons granulated maple sugar

•⅛ teaspoon salt

•⅔ cup pecans

•1 serving whipped cream

•1 set equipment

Cooking Instructions

Blend together flour, sugar, butter, and salt in a bowl with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle water evenly over mixture and gently stir with a fork until incorporated and dough forms a ball.

10 min

Turn dough out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather all dough together with scraper or your hands and press into a ball, then flatten into a 5-inch disk. Wrap disk in plastic wrap and chill until firm, at least 1 hour.

60 min

Put oven rack in middle position and preheat oven to 375°F.

15 min

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 14-inch oval (1/8 inch thick). Cut out 8 (4 1/2-inch) rounds with cutter and fit each round into a tartlet pan, pressing lightly to fit into pans.

15 min

Transfer tartlet pans to a baking sheet and chill until dough is firm, about 15 minutes.

15 min

Line each tartlet shell with foil and fill with pie weights. Bake until edges are pale golden, 8 to 10 minutes. Carefully remove foil and weights and continue baking until bottoms are golden, about 5 minutes more. Cool completely in pans on a rack, about 10 minutes. Reduce oven temperature to 350°F.

25 min

While shells cool, whisk together all filling ingredients except nuts until combined well. Return cooled tartlet shells (in their pans) to baking sheet and divide nuts among shells. Ladle filling into shells, dividing it evenly.

10 min

Bake tartlets until filling is just set, 15 to 18 minutes. Cool in pans on rack, about 15 minutes, then carefully remove tartlets from pans. Serve warm or at room temperature.

33 min