Maple Nut Tart Recipes

AWARD-WINNING MAPLE-NUT-TOFFEE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
• Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
• Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
• Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
• Remove shell from the oven, leaving oven on, and fill with batter.
• Return tart to the oven and bake until golden brown, 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack, about 30 minutes.
• Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.

MAPLE WALNUT TARTS

Steps:

• To make pastry: in a medium bowl, combine flour,sugar,salt and baking powder.
• Cut in butter or margarine and shortening until mixture is crumbly.
• Add water, 2 tbsp at a time, mixing with a fork; add a little more or less than the 1/2 c water as needed.
• Press mixture into 2 flat disks, wrap in wax paper and refrigerate for 30 minutes.
• To make filling: beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended.
• On a lightly floured board, roll pastry disks to 1/16" thick.
• Cut into 5 inch circles. Roll scraps of dough and cut again. Line 12-3 inch tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake at 425°F for 20-25 minutes, or until pastry is golden and filling is soft set. Let stand 15 minutes befire removing from tart pans.

MAPLE-NUT TART

Steps:

• Preheat oven to 350 degrees. On a lightly floured piece of waxed or parchment paper, roll dough into a 12-inch circle. Carefully fit into a 9-inch removable-bottom tart pan, gently lowering dough into bottom and sides of pan without stretching. Roll rolling pin over edge of tart pan to cut off excess dough (discard excess); set tart shell aside.
• In a medium bowl, whisk together eggs, sugar, and salt; whisk in maple syrup. Add nuts, and mix filling to combine. Place tart pan on a rimmed baking sheet, and pour in filling. Bake tart until filling is set and crust is slightly golden, 55 to 60 minutes. Cool completely in pan. Remove tart from pan before serving.

MAPLE NUT TART WITH A CHOCOLATE WHISKEY MOUSSE

Steps:

• Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside.
• For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed.
• For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
• Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool.
• For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired.
• Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.

MAPLE NUT CAKE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until well blended. Beat in the syrup. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Fold in nuts. , Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a heavy large saucepan, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160°, about 8-10 minutes. , Pour into the bowl of a heavy-duty stand mixer. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over top and sides of cake.

MAPLE PECAN TARTS

Steps:

• In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°., Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.

MAPLE SYRUP TARTS

Steps:

• 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.

MAPLE SUGAR TART

Steps:

• Make pastry:
• Whisk together flour and salt. Blend in butter and shortening with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) lumps. Drizzle evenly with 2 tablespoons water and gently stir with a fork (or pulse in food processor) until incorporated. Gently squeeze a small handful: If it doesn't hold together, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated and continuing to test. (Do not overwork dough, or pastry will be tough.)
• Turn dough out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Preheat oven to 350°F.
• Roll out dough into a 12-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to form a stronger edge. Prick bottom all over with a fork. Line bottom and side of pastry with foil and fill with pie weights.
• Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Remove shell from oven but leave oven on.
• Make filling while pastry is baking:
• Slowly bring sugar and cream to a boil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring, until sugar is dissolved, then boil until thickened, about 10 minutes. Remove from heat and add nuts, then cool slightly.
• Whisk eggs in a bowl, then gradually whisk in nut mixture.
• Pour filling into warm baked pastry shell, then bake tart in middle of oven until filling is set, 25 to 30 minutes.

PECAN NUT TARTS

Steps:

• Preheat the oven to 180°c/350°c/gasmark4.
• Roll out the pastry and use to line 6, 10cm/4in tartlet tins.
• Divide the pecan nut halfs between the pastry cases.
• Combine the eggs with the butter and add the golden syrup and vanilla essence
• Sift over the caster sugar and flour, and carefully blend.
• Fill the pastry cases with the mixture and leave until the the nuts rise to the surface.
• Bake for 35 -40 minutes until a skewer comes out clean. Cool for 15 minutes before turning onto a wire rack.
• Enjoy :)

MAPLE PECAN TART

Steps:

• For crust:
• Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Place crust in freezer 30 minutes before filling and baking.
• For filling:
• Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
• Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
• Cut tart into wedges and serve with whipped cream or ice cream.