Simple maple-syrup tart


Simple maple-syrup tart
It would be hard to find a simpler tart recipe: just sweetcrust pastry filled with maple syrup, then baked.
60 K 4.3/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: November 5th 2014
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 6 min.
Cooking: 40 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at 22:25, you will finish around : 23:10.Change start time
To finish around 7pm, you'll need to have started before: 18:45.Change end time

Step by step recipe


Stage 1 - 5 min.
Simple maple-syrup tart
Heat the oven to 430°F (220°C). Roll out the pastry and line a tart tin or mould. Prick all over the bottom.

Stage 2 - 1 min.
Simple maple-syrup tart
Pour 4.4 oz maple syrup into the tart case.

Stage 3 - 40 min.
Simple maple-syrup tart
And bake for about 40 minutes until the syrup crystallises.
Keeping: A few hours in the fridge, covered with plastic film.
Source: Recipe on the syrup bottle.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe220 RDI=90 %1,380 RDI=130 %950 RDI=140 %14,970 RDI=750 %62,670 RDI: 750 %
Per 100 g50 RDI=20 %330 RDI=30 %230 RDI=40 %3,610 RDI=180 %15,100 RDI: 180 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Nuts
How much will it cost?
  • For 1 tart : 3.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: How to roll out pastry for a tart, Chocolate tart, Rhubarb tart, Pistachio custard tart, Rhubarb-hazelnut tart, ... See them all 43

Other recipes you may also like
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011310 K 24 35 min.
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
October 13th 2010369 K 15 3 hours 9 min.
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13th 2024435 K4.3 20 min.
Royal icing
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust.
February 12th 2012201 K4.7 15 min.
French Family Cake
French Family Cake
The idea of a "family" cake can mean so many different things, depending on where your family came from. This French version consists of a layer of pears in liquid caramel, topped with a basic cake mixture, similar to the four quarters recipe.
October 12th 201476 K4 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page