Description
These Maple Brown Butter Tartlets combine the deep, nutty flavor of brown butter with a smooth butter tart filling, all baked into crisp tart shells for an indulgent bite-sized treat.
Ingredients
Scale
- FOR THE TARTLET SHELLS
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 to 2 tablespoons ice-cold water
- FOR THE MAPLE BROWN BUTTER FILLING
- ½ cup unsalted butter
- ½ cup pure maple syrup (Grade A dark recommended)
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream
- Pinch of salt
Instructions
- MAKE THE TARTLET SHELLS: In a food processor, combine flour, powdered sugar, and salt. Pulse to mix evenly.
- CUT IN BUTTER: Add cold, cubed butter to the processor and pulse until the mixture looks like coarse crumbs with small visible butter pieces.
- ADD EGG YOLK AND WATER: Add the egg yolk and one tablespoon of ice water. Pulse until the dough begins to come together. Add an additional tablespoon of water if needed, just until it holds together when pressed.
- CHILL DOUGH: Turn the dough out onto a sheet of plastic wrap. Form into a ball, then flatten into a disc. Wrap and chill for at least 30 minutes.
- ROLL AND SHAPE: Roll out chilled dough on a lightly floured surface to about ¼-inch thickness. Cut rounds to fit tartlet tins and gently press into each tin, trimming excess edges.
- CHILL SHELLS: Place shaped tartlet shells in the refrigerator for 15 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- PARBAKE SHELLS: Prick the bottoms of the tartlet shells with a fork. Bake for 10 minutes until just lightly golden. Remove from oven and set aside to cool slightly.
- BROWN THE BUTTER: In a small saucepan, melt the butter over medium heat. Stir constantly until the butter foams and golden brown bits form on the bottom. Once browned and fragrant, remove from heat and pour into a bowl to cool slightly.
- MAKE THE FILLING: In a mixing bowl, whisk together maple syrup, brown sugar, eggs, vanilla extract, heavy cream, and a pinch of salt until smooth.
- ADD BROWN BUTTER: Slowly drizzle the slightly cooled brown butter into the filling mixture while whisking continuously. Whisk until fully combined and smooth.
- FILL TARTLETS: Pour the filling into the pre-baked tartlet shells, filling nearly to the top but leaving a small gap to prevent overflow.
- BAKE: Bake at 350°F (175°C) for 18 to 22 minutes, or until the filling is puffed and just set in the center. The tops should be golden and slightly firm.
- COOL AND SERVE: Allow tartlets to cool completely in the tins before removing. Serve at room temperature.
Notes
- Perfect for fall gatherings or holiday dessert tables.
- Use Grade A dark maple syrup for best flavor.
- Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 tartlet
- Calories: 340
- Sugar: 22 grams
- Sodium: 150 milligrams
- Fat: 20 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 50 milligrams