Maple Brown Butter Tartlets

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Golden, glossy, and gorgeously rich—Maple Brown Butter Tartlets are the kind of dessert that steals the spotlight without even trying. With their perfectly crisp tart shell, velvety custard-like filling, and a luxurious swirl of maple-infused brown butter, each bite is a warm hug of sweetness and depth. Whether you’re hosting a cozy brunch or looking to impress at a holiday table, these tartlets bring that rustic elegance that never goes out of style.

What makes them so unforgettable is the way the brown butter deepens the maple’s natural sweetness. The moment the filling oozes gently from a cut tartlet, you know you’re in for something decadent. It’s a treat that balances comfort and class—easy enough to make, but refined enough to serve with a flourish.

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What Kind of Pastry Should I Use for Maple Brown Butter Tartlets?

A buttery shortcrust pastry is your best friend here. You want a tart shell that can hold that luscious filling without getting soggy, while still offering a crisp, crumbly contrast. Homemade is always a win, but a good-quality store-bought version works just fine in a pinch.

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Ingredients for the Maple Brown Butter Tartlets

Unsalted Butter – Browning the butter gives it a rich, nutty flavor that pairs beautifully with the maple syrup.

Pure Maple Syrup – The star of the show. Grade A dark maple syrup brings the boldest flavor.

Brown Sugar – For added depth and a bit of molasses richness that rounds out the sweetness.

Eggs – They give structure to the filling, creating a smooth, custard-like texture once baked.

Heavy Cream – Adds silkiness and body to the filling, making each bite melt in your mouth.

Vanilla Extract – A splash of vanilla enhances the maple and butter notes.

Salt – Just a pinch, to balance the sweetness and make the other flavors pop.

Shortcrust Pastry Shells – Pre-baked tartlet shells hold all that luscious filling.

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How To Make the Maple Brown Butter Tartlets

Step 1: Brown the Butter

Start by melting the unsalted butter in a saucepan over medium heat. Stir continuously as it begins to foam and then darken in color. You’ll know it’s ready when it smells nutty and the solids turn golden brown. Immediately remove from heat to prevent burning.

Step 2: Prepare the Filling

In a mixing bowl, whisk together the eggs, brown sugar, pure maple syrup, heavy cream, vanilla extract, and a pinch of salt. Slowly drizzle in the warm brown butter while whisking constantly to prevent curdling. The mixture should be smooth and glossy.

Step 3: Pre-Bake Tart Shells

If you’re using homemade shortcrust pastry, roll and press the dough into tartlet pans and chill for 30 minutes. Pre-bake the shells at 350°F (175°C) for about 10–12 minutes until lightly golden. Let them cool before filling.

Step 4: Fill and Bake

Pour the filling into the pre-baked tart shells, filling just below the rim. Bake at 325°F (160°C) for 20–25 minutes, or until the filling is set but still slightly wobbly in the center. Cool at room temperature for about an hour to let them set completely.

Step 5: Serve and Enjoy

Once cooled, remove from tart pans and drizzle a little extra warm maple syrup on top for an extra layer of indulgence. Serve as is, or with a dollop of whipped cream or a sprinkle of flaky sea salt.

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How to Serve and Store Maple Brown Butter Tartlets

These tartlets shine at room temperature, making them perfect for dessert tables or brunch spreads. Their rich, buttery filling pairs beautifully with a hot cup of coffee or a chilled glass of milk. For extra flair, try serving them with a scoop of vanilla bean ice cream or a dusting of powdered sugar.

If you’re making them ahead, store the fully cooled tartlets in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving, or warm slightly in the oven at 300°F for 5–7 minutes to revive the gooey texture. They also freeze well—wrap tightly in plastic wrap and place in a sealed container. Thaw overnight in the fridge before serving.

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Frequently Asked Questions

How do I know when the filling is set?

The center should jiggle slightly but not look liquid. It will continue to set as it cools. If the top starts to crack, it’s likely overbaked.

Can I use maple-flavored syrup instead of pure maple syrup?

Pure maple syrup is strongly recommended for flavor and texture. Maple-flavored syrup contains additives that can affect the final consistency and taste.

What’s the best way to brown butter without burning it?

Use medium heat and stir constantly. Watch for golden specks at the bottom of the pan and a nutty aroma. Remove it from heat immediately once browned.

Can I make these in one large tart shell?

Yes! Just adjust the baking time to about 30–35 minutes and check the center for doneness.

Are these tartlets overly sweet?

Not at all. The salt, browned butter, and cream help balance the sweetness from the maple and sugar.

Can I make this recipe dairy-free?

You can try using plant-based butter and coconut cream, though the flavor and texture will vary slightly.

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Want More Tartlet & Dessert Ideas?

If these Maple Brown Butter Tartlets won your heart, you’ll probably fall for these other irresistible treats:

• Strawberry Cheesecake Cupcakes with a creamy swirl and fruity bite.
• Pistachio Pudding Sugar Cookie Bars for a nutty-sweet combo that melts in your mouth.
• No-Bake Easy Cherry Chocolate Chip Pie that brings indulgence with zero oven time.
• Blueberry Swirl Yogurt Bites for a light and tangy snackable dessert.
• Caramel Reese’s Oreo Cheesecake when you want to go all out on flavor.

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And don’t forget to share how yours turned out in the comments! Did you swirl in extra maple? Add a crunchy pecan topping? I’d love to see how you made this recipe your own. Let’s keep inspiring each other to bake with boldness.

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