Appetizer: Canada – Quebec – Tartelette au Sucre (Sugar Tartlet)

Serving Size: 12

Approximate Time

Prep 40 min

Cook 38 min

Additional 50 min

Total 1 hr 30 min

Ingredients

- Pastry (makes twelve 3-inch/7.5 cm tartlets)
- 2 cups (250 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp (1.5 g) salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
- 1 large egg yolk (approx. 18 g)
- 2–3 tbsp (30–45 ml) ice water

- Filling
- 1 cup (200 g) packed dark brown sugar
- 1/2 cup (120 ml) pure maple syrup (Grade A or your preferred)
- 3/4 cup (180 ml) heavy cream
- 3 tbsp (45 g) unsalted butter, room temperature
- 1 large egg + 1 large egg yolk (approx. 1 whole egg and 1 yolk)
- 1 tsp (5 ml) vanilla extract
- Pinch of fine salt

- Optional for serving
- Whipped cream or lightly sweetened crème fraîche
- A dusting of ground cinnamon or a few flakes of coarse maple sugar

Instructions

Short Description:
Small Quebec-style sugar tartlets with a rich filling of brown sugar, cream, and pure maple syrup baked in a crisp sweet pastry shell. Serve warm or at room temperature as a classic starter or petit four.

Regional Notes:
This Quebec variation highlights local pure maple syrup folded into the traditional brown-sugar cream filling, giving the tartlets a distinct maple aroma that differentiates them from generic sugar pies. The use of small individual shells reflects the tartlet presentation common for appetizers or tea-time in Quebec.

1. In a large bowl or food processor, combine flour, granulated sugar, and salt. Add cold butter cubes and cut or pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
2. Add egg yolk and 2 tbsp (30 ml) ice water; mix just until dough comes together. If dry, add the remaining 1 tbsp (15 ml) water very gradually. Do not overwork.
3. Turn dough onto a lightly floured surface, press into a disk, wrap, and chill at least 30 minutes or up to 2 hours.
4. Preheat oven to 350°F (175°C). Lightly butter twelve 3-inch (7.5 cm) tartlet pans or a 12-cup tartlet tin.
5. Roll chilled dough to about 1/8-inch (3 mm) thickness. Cut twelve rounds slightly larger than the tartlet pans. Gently press dough into pans, trim excess, and prick bottoms lightly with a fork.
6. Line each shell with parchment and fill with pie weights or dried beans. Blind-bake shells for 10 minutes, remove weights and parchment, and bake 3–5 minutes more until the crust is just beginning to color. Remove from oven and reduce oven temperature to 325°F (160°C).
7. While shells bake, make the filling: in a medium saucepan over low heat, combine brown sugar, maple syrup, heavy cream, and butter. Stir until sugar dissolves and butter melts, bringing mixture just to a gentle simmer (do not boil vigorously). Remove from heat.
8. Whisk in the whole egg and extra yolk, then stir in vanilla and a pinch of salt. Mix until smooth and homogenous.
9. Pour filling into the pre-baked tartlet shells, filling nearly to the top but leaving a small rim.
10. Bake at 325°F (160°C) for 12–18 minutes, rotating halfway through, until filling is set at the edges but still slightly jiggly in the center. Times vary with shell thickness—do not overbake; filling will firm as it cools.
11. Remove tartlets to a wire rack and cool at least 20 minutes. Serve warm or at room temperature. Top with a dollop of whipped cream or crème fraîche and a light dusting of cinnamon or maple sugar if desired.