For those of us who reside in the maple syrup region, March is a month of abundance. We all go to the sugar bush to get samples when the trees are tapped and the maple syrup starts to flow freely. This dish was a long-time favorite of our ancestors.
| Servings: | 12 |
| Yield: | 12 tarts |
Ingredients
- 12 (3 inch) unbaked tart shells
- 1 egg
- 1 cup real maple syrup
- 1 tablespoon butter, melted
- ¼ cup packed brown sugar
- 1 tablespoon lemon juice
- ½ cup chopped walnuts
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full.
- Bake for 20 to 25 minutes.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 107 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made my own tarts and it was really goooooooood!!!!! But I had to keep mixing it.
I made my own tart shells but the filling was a nice mix of maple and walnut. Using pre-made shells would have made putting this recipe together a snap. I will make these again.
These are SOOOOOO GOOD! Dangerously good for us sweet lovers. Thanks for this recipe Carol!!!!!!!
Sinfully good doesn’t even begin to describe these… I added shredded coconut to mine which was lovely too, and used pecans instead of walnuts. Thank you SO much for this recipe; don’t forget, real maple syrup is a must… NOT table syrup.
These were good, but a bit too sweet…I think I will reduce the maple Syrup next time.
I made these for my father in law’s birthday party, from syrup from his own taps. I didn’t get to have one, because they were snapped up too quickly! They got rave reviews from everyone, and my mother in law asked to have the recipe. In our family, these are a winner!
They were too runny.