Maple Apple Crisp Shortbread Tarts

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Recipe — Maple-apple shortbread tarts (crousti-pommes)
Preparation Time:
Cooking Time:
6 portions
Metric Imperial


Breton Shortbread Dough

  • 1/2 cup unsalted butter
  • 1/2 cup maple sugar
  • 1/8 cup egg yolks
  • 1 cup flour
  • 1/2 tablespoon baking powder
  • 1 pincée salt

Maple Apples

  • 6 Royal Gala or Cortland apples (preferably organic)
  • 1/2 cup maple sugar
  • 1/2 teaspoon cinnamon


  • Maple sugar
  • 2 tablespoons maple butter



  1. 6 metal circles (pastry-cutters), 9 cm (3 1/2 in) in diameter
  2. Pastry bag (optional)


  1. Using an electric mixer, cream the butter with the maple sugar.
  2. Add the egg yolks. In a bowl, combine flour, baking powder and salt, then add to the egg mixture. Beat for 12 minutes.
  3. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Once the dough has cooled, use a rolling pin to roll the dough to a thickness of 8 cm (3 1/8 in).
  5. Insert the 6 metal circles into the dough. Keeping them in the circles, place the cut-outs onto a parchment-lined baking sheet. Set aside.

Maple Apples

  1. Preheat oven to 170°C (340°F).
  2. Cut apples in half, remove cores, and slice thinly.
  3. Place on a baking sheet lined with parchment paper. Sprinkle with maple sugar and cinnamon. Bake for 12 minutes.
  4. Remove from oven and allow to cool.


  1. Preheat oven to 165°C (330°F).
  2. Arrange the slices of one apple on each of the shortbread rounds in a rosette pattern. Sprinkle with maple sugar.
  3. Bake for 40 minutes.
  4. Remove from oven and allow to cool. Unmould with a thin knife.
  5. Apply (preferably with a pastry bag) a decorative dot of maple butter to the centre of each tart.

Refrigeration time: 1 hour

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Martin Falardeau


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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.