Maple and Almond Nut Tarts

Maple and Almond Nut Tarts


Sweet Dough (tart shell)

2 1/3 cups unsifted all-purpose flour (*spooned gently into measuring cup, do not tap or shake cup when measuring)

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup (1 stick) butter, cold and cut into cubes

1 whole egg

– In a food processor, pulse all sweet dough ingredients together until the dough comes together.

– Wrap dough in cling film, and chill for 30 minutes inside the fridge.

Maple and Almond Filling

2 large eggs

3/4 cup dark brown sugar

1/2 cup maple syrup

1 teaspoon cinnamon powder

2 teaspoons vanilla

2 tablespoons melted butter

4 cups coarsely chopped almonds (or you can also use slivered almonds)

– Mix all filling ingredients together and set the mixture aside.


– Preheat oven at 350’F

– You will need 4 mini (12-mould) muffin pans.

– Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould. Press dough and create a cylindrical indentation to hold the filling.

– Spoon filling in each prepared unbaked shells.

– Bake tarts for 20-25 minutes or until light golden brown.

– Lift tarts from moulds 5 minutes after taking the pans out of the oven. Cool tarts on wire racks.

Makes 48 mini tarts

Food Photographs And Recipes (Jeannie Maristela) / CC BY-ND 3.0

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