Canada / Desserts

Maple butter tartlets

Name: Maple butter tartlets
Prep time: 15 min
Cook time: 25 min
Yield: 6 portions
Cuisine: Canada
Ingredients: 250 g shortcrust pastry; 60 g melted butter; 90 g brown sugar; 60 ml maple syrup; 1 egg; 1 tsp vanilla extract

Maple butter tartlets for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook25 min

Yield6 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

6 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 190°C / 375°F. Cut pastry rounds to line six muffin wells and chill ten minutes.
Whisk cooled melted butter, sugar, maple syrup, egg and vanilla until smooth.
Divide filling between pastry cases, filling no more than two-thirds full.
Bake 20–25 minutes until pastry is golden and filling is set, reaching 71°C / 160°F. Cool in tin before lifting out.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Wheat, milk, egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/6 of the recipe)

Energy: 411 kcal
Protein: 4.1 g
Carbs: 43.3 g
Fat: 25.1 g
Fibre: 0.6 g
Total sugar: 23.5 g
Sodium: 119 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it