Description
These Maple Brown Butter Tartlets are a decadent dessert featuring a rich, nutty brown butter filling sweetened with pure maple syrup and brown sugar, baked nestled in crisp shortcrust pastry shells. Perfect for autumn or any time you want a cozy, luscious treat.
Ingredients
Scale
Filling
- 1/2 cup unsalted butter
- 3/4 cup pure maple syrup
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Crust
- 6 shortcrust pastry tartlet shells (pre-baked)
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring constantly until it turns golden brown and emits a nutty aroma. Remove from heat immediately to prevent burning.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, brown sugar, pure maple syrup, heavy cream, vanilla extract, and salt until smooth and combined.
- Combine Butter and Mixture: Slowly drizzle the warm brown butter into the egg mixture while continuously whisking to prevent the eggs from scrambling and ensure a smooth filling.
- Prepare Tartlet Shells: If using homemade pastry, press the dough into tartlet pans and pre-bake them at 350°F (175°C) for 10–12 minutes or until lightly golden. For pre-baked shells, ensure they are ready to fill.
- Fill Tartlets: Allow the tartlet shells to cool slightly, then fill each shell with the maple brown butter mixture, stopping just below the rim to prevent overflow during baking.
- Bake Tartlets: Place the filled tartlets in a preheated oven at 325°F (160°C) and bake for 20–25 minutes until the filling is set but still has a slight wobble in the center.
- Cool and Serve: Let the tartlets cool completely at room temperature. Once cooled, remove them from the pans and optionally drizzle extra maple syrup on top before serving for added sweetness and presentation.
Notes
- Constant stirring is crucial when browning butter to avoid burning and bitterness.
- Pour brown butter slowly into the egg mixture to prevent scrambling.
- If using homemade tartlet shells, ensure they are pre-baked to avoid sogginess.
- The slight wobble in the filling when baking indicates perfectly set custard-like texture.
- Extra maple syrup drizzle adds a lovely glossy finish and enhanced maple flavor.
