Canadian Maple Syrup Tarts


Just fair warning, I am on an International Food kick. So for the next few weeks we’ll look at delicious sound recipes from all over the world starting at our Northern neighbor, Canada. With so many different things that Canada has to offer there is many delicious foods that we can find there. So for a sweet treat let’s start off with something that starts off with Canada’s favorite tree, the Maple. This delicious recipe contains maple syrup so it does not need tons of sugar. Explore different cultures with me and help me try different recipes around the world, and help teach kids about the wonders of the world around them one recipe at a time. Enjoy!

Canadian Maple Syrup Tarts

Recipe originally posted by JulieVR | Babble


2 large eggs
1/2 cup packed golden brown sugar
1 cup pure maple syrup
2 Tbsp. butter, softened or melted
pinch salt


Preheat oven to 400°F. On a lightly floured surface, roll the pastry out 1/4″ thick. Cut out circles using a 4″ cookie cutter or empty can, and press into ungreased muffin cups. (Or cut them smaller and line mini muffin cups.)

Whisk together all the filling ingredients and fill the tart shells about 2/3 full; bake for 20 minutes, until bubbly and golden. Take them out of the pan using a thin knife to run around the edges and coax them out while they are still warm, otherwise any goo that has bubbled over will stick to the pan as it cools. If it does, pop them back in the oven for a minute to soften it again. Cool on a wire rack.

Makes about 2 dozen tarts.


If you like, add a handful of raisins or coarsely chopped pecans to the maple syrup mixture before filling tart shells – or leave them plain.

Pie Crust Recipe

Posted by JulieVR | Babble Blog


For a single crust pie:

1 1/3 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
1/4 cup butter, chilled and cut into small pieces
1/4 cup lard, chilled and cut into small pieces
4-8 Tbsp. ice water


In a large bowl or the bowl of a food processor, stir together the flour, sugar and salt. Add the butter and shortening and use a fork, pastry blender, wire whisk or the “pulse” motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea. Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and chill it for at least half an hour. If you are making a double crust pie, divide the dough in half, making one half slightly larger than the other. (Your pastry can be prepared up to this point and frozen for up to 4 months; let it thaw on the countertop when you need to use it.)

On a lightly floured surface, roll the dough out into a 12 inch circle. Gently fold the dough into quarters to transfer it into a 9- inch pie plate. Unfold the dough onto the plate, center it, and gently fit the dough into the plate without stretching it. Trim the edge of the dough to within 1/2 inch of the plate rim with scissors or a knife. Tuck the edge of the pastry under itself so that it is even with the edge of the pan, and flute it with your fingers or press it gently with a fork to create a border.

If you have time, refrigerate the crust for about half an hour while you make the filling.


When making pastry, you need to use a solid fat. Lard used to be the fat of choice, and will produce very flaky pastry, but shortening has become the norm for health reasons. (If you want to convert your recipes to use lard, or vice versa, you’ll need only three quarters as much lard as vegetable shortening.) You can use all butter or all shortening in your pastry, or a combination of the two. Butter will give you the best flavor, but your crust won’t be as flaky as it would be if it was made with shortening, which is used for flakiness but doesn’t add any flavor. A combination of the two gives you the best of both worlds. All-purpose flour will produce great results there is no need to buy cake & pastry flour, which is popular because of its lower gluten content.

Author: Courtney Swessinger

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *