Apple tartelets and maple caramel

Flavours of region Eastern Townships, Michèle Foreman


Serves 4


Ingredients :



600 g sweet pastry dough 1 pounds 5 ounces


Maple caramel

  • 150 mL 35% cream 5/8 cup


  • 150 mL medium maple syrup 5/8 cup


Apple filling

  • 2 Cortland apples, peeled and finely diced


  • 125 mL apple juice 1/2 cup


  • 2 egg yolks



Preparation :

1) With a rolling pin, roll out the dough and cut rolledout pastries to line 4 tart moulds measuring 12 cm
(4 3/4 in) in diameter.


2) Bake in a preheated 180°C (350°F) oven until the crust begins to brown. Reserve.


3) Heat cream and syrup in a saucepan, stirring constantly.


4) Reduce by two-thirds. Cool to room temperature. Reserve.


5) In a saucepan, cook apples in apple juice over low heat (they should remain firm).


6) Remove the apples and cool. Reserve the juice.


7) In a bowl, mix egg yolks with maple caramel and apple juice.


8) Place apples in pie crust and pour caramel over the apples.


9) Bake in a preheated 150°C (300°F) oven for approximately 20 minutes.


Hans Christiner - Auberge Joli Vent

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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