Maple Cream Tart

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Maple Cream Tart

This final (Surprise! It isn’t my final one) post is stirring a feeling of déjà vu in my soul as I go back to the beginning of my blogging experience. My very first food post was on how to master the fine art of preparing the iconic Waterloo County egg cheese. You can see it here. I explain some of the process of syrup production in that post. I am firmly convinced that the reason for making egg cheese is so that you can slurp up gobs of maple syrup with a free conscience. In keeping with that motto, it seems fitting and proper that I would round up my series with another post on maple syrup.

The syrup season is winding up as we speak and there’s lots of that liquid gold available in this area. The lines and buckets are being gathered, cleaned, and put away for another year. Children no longer will have the excuse for staying up late so that they can spend time with daddy in the sugar shack. Daddys no longer will have the excuse of staying up late to boil syrup into the wee hours of the night. Mommys will have a daddy around again to help with the raising of their brood. All things are good in their season and all things are good to get out of when the season is over.

I have permission to use these photos from my son-in-law’s maple operation, known locally as Roth’s Maple Syrup. I am pleased to share them with you because….well, you’ll see. For more photos and information, you can visit their Facebook page by clicking on the link above.

So…back to this maple tart. I discovered it almost by accident a few years ago and since then I have made it several times. I like it because it is easy to make and easy to eat and it has a surprise topping option. I am all about surprises so that’s a win too. If you have a crust waiting handily in your freezer it is super fast to make. If you need it gluten free, it’s easy to convert. It pretty much covers all the bases I look for.

It is velvety smooth and very rich (think pecan pie rich) so a little goes a long way. The surprise topping cuts that richness and sweetness beautifully though. This mysterious topping is…wait for it…yogurt! Greek yogurt is best because it’s thick and creamy but other yogurt will do in a pinch. If you can’t stand yogurt, whipped cream is certainly a viable option.

Maple Cream Tart

Here is the recipe for your viewing pleasure.

Maple Cream Tart



  • 1 1/4 cup all-purpose or gluten-free flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold cubed butter
  • 1/4 cup very cold water


  • 1 cup packed brown sugar
  • 1 1/4 cup heavy whipping cream
  • 1/4 cup maple syrup (amber or dark for stronger flavour)
  • 1/4 cup all-purpose flour OR 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • Greek yogurt or whipped cream for topping


Crust: Preheat oven to 375° F (190°C). Mix together the flour, sugar, and salt. Cut in the butter, then stir in the water until it holds together, adding more if needed. Roll into a 12” circle, fold into quarters, and transfer to a 10” tart pan. Carefully unfold and tuck into the pan, folding edges underneath and pressing into place. Prick crust lightly all over. Place the pan on a pizza pan to bake if it has a removable bottom. Bake for 5 minutes. Set aside while preparing filling.

Filling: Whisk all the ingredients together in a medium bowl until blended. Carefully pour into the prepared pastry shell. Bake for 25 – 30 minutes or until the maple cream just sets (it should still jiggle a little). Cool. Serve at room temperature. Store in refrigerator if preparing a day in advance, but bring it to room temperature before serving. Shake icing sugar in a sieve over the pie to serve. Top with a dollop of vanilla Greek yogurt or whipped cream and a few fresh strawberries or raspberries, if desired.

Note: You may use your own pie pastry recipe if you wish or a gluten free crust. If you don’t have a tart or quiche pan, use a pie pan, You may have to add a little extra baking time. Substitute the flour with cornstarch in the filling to make it gluten free.

3 thoughts on “Maple Cream Tart

    […] Maple Cream Tart — Orchard News and Chews […]


    Danette Martin said:
    April 7, 2021 at 2:46 pm

    I made this tart for dessert on Easter Sunday and shared it with Ken and Ricky & Jasmine. We all thought it was absolutely wonderful. I offered both of the topping options you suggested. Everyone tried both and no one could decide for sure which was best. We liked the way the surprise tang of the Greek yogurt offset the sweetness, and we thought the whipped cream brought out the maple flavoring in a richer way. I served the tart at room temperature as you recommended. Later, Ken and I had leftover pieces at fridge-cold temperature. Both were amazing. (Ken said it would be hard to serve this recipe wrong for him.) I’m curious about the reason you specify serving it at room temp.
    Thanks so much for this recipe and for all of the ones you’ve shared here on this platform over the past few years. It is sad to think of this being the end of your blog as we have come to know it. I think I understand the need for change – sometimes we need to close a good thing in order to open up another – but I do hope you never quit writing for good. I’ll be all ears (and eyes) for your next thing!


      rosekmartin responded:
      September 28, 2021 at 9:26 am

      Thank you for these kind words! I realized today that I never responded to your comment. Sorry!

      The reason for bringing it to room temperature is mainly for looks, although I do think that the flavour is enhanced when it’s not too cold. When the pie is chilled the surface turns rather dull and unappealing. Bringing it to room temperature helps to bring back the shine.


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