The best thing I have made and eaten last year. The first bite is like licking a maple tree (if you know, you know). The filling, ruled by the sweetness of resin, smoke, and wood, is like superintense maple syrup. Unsweetened whipped cream, like a cloud, floats above its surface, giving this deep affair a bit of lightness.

Visiting Tapisserie was one of my priorities during my last trip to Paris (which I showed you over my Instagram stories). Inconspicuous, nicely hidden in the shadows of Septime, one of the most trendy neo-bistros in Paris. Its small size did not stop me from being immediately enchanted by all the sweet masterpieces I saw in the shop window. Lost like a kid in the adult world, I was rescued by the shop assistant, who recommended two of their bestsellers: a puff with a hay-flavored cream (I am still speechless!) and a tartlet filled with condensed maple syrup. Still having its flavor in my mouth, I knew too well that I had to re-make this miracle by myself.

After a few weeks of experimenting (if you follow me on my second account @michał.korkosz, you know what I am speaking about), I got it. I’ve made almost an exact copy of the Parisian maple tartlets. The intense sweetness dominates the dessert (that is why a decent amount of whipped cream is necessary to balance the depth). One tartlet is enough to make you remember its exceptional taste for a long time. The taste that makes you yearn to travel to Paris like the Louvre makes art lovers.

Condensed Maple Tartlets 1

Condensed Maple Tartlets
6 tartlets made in 8 cm diameter molds
Shortbread Crust
1 and ⅓ cups (200 g) wheat flour
2 tablespoons sugar
¼ teaspoon fine sea salt
120 g cold butter, cut into chunks
1 tablespoon apple cider vinegar
2 tablespoons ice-cold water

Maple Filling
¾ cup (220 g) maple syrup
1 teaspoon potato flour
½ teaspoon fine sea salt
2 tablespoons cold butter

Whipped Cream
½ cup (110 g) double cream
125 g mascarpone cheese
cinnamon, to sprinkle

1. Prepare the shortbread crust first. Place flour, sugar, salt, and butter in a food processor and pulse. Add apple cider vinegar and water. Process to combine. Instead of using a food processor, you can mix all ingredients by hand. Flatten the pastry into an oval shape and cover it with plastic wrap. Cool in a fridge for a minimum of 45 minutes, up to 24 hours.

2. If the pastry was in a fridge for more than 4 hours, take it out for 30 minutes before starting baking to make sure it is elastic enough to be formed. Roll it between two sheets of baking paper to about 4 mm thickness. If you have cake rings, use them to cut out the shortcrust base. From the rest of the pastry cut out stripes and use them to cover the tartlets’ sides.

3. Preheat the oven to 200°C/400°F (top-bottom heating). Transfer the tartlets to a board and cool them for about 15 minutes in a freezer or 1 hour in a fridge. Prick the crust with a fork. Bake for about 19 minutes until slightly golden. Keep an eye on the crust – it is likely to puff up. If it happens, use a fork to level the surface. Cool tartlets completely.

4. Prepare maple filling. Place maple syrup, potato flour, and sea salt in a pot. Stir ingredients thoroughly using a whisk, until the flour completely dissolves in maple syrup. Bring this liquidy nectar of gods to a boil on high heat. Boil for about 2-3 minutes until the syrup slightly thickens (it will achieve the desired consistency when completely cooled).

5. Turn the heat off. Add small portions of butter, constantly stirring the filling with a whisk. Transfer the filling to the shortcrust. Cool completely.

5. Whip double cream with the mascarpone until thick, about 3 minutes. Do not add any sugar – the filling is sweet enough. Put the cream on the tartlets using two tablespoons (use the technique presented in the video) and sprinkle with a bit of cinnamon. Serve immediately, diving into the maple-flavored sea of sounds of utter delight.

Using this recipe you can also make one big tart (23 cm in diameter). However, the effect will be less aesthetic because maple filling has a slightly liquid structure. In that case, keep the tart in the fridge until very serving. When pieces of a tart lie delightfully on plates, decorate each with a cloud of whipped cream

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Tartaletki z syropem klonowym i bitą śmietaną
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