Maple Sugar Thin Apple Tartlets with a Maple – Green Adler Pepper Light Cream

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Recipe — Maple Sugar Thin Apple Tartlets with a Maple – Green Adler Pepper Light Cream
Preparation Time:
Cooking Time:
Cooling Time:
4 portions
Metric Imperial


Thin Tartlets

  • 7 oz puff pastry (store-bought)
  • 1 medium egg, beaten with 5 ml (1 tsp) water (egg wash)
  • 3 yellow or McIntosh apples
  • 2 tbsp maple sugar
  • 1 tsp ground green alder pepper* (or 1 g [1/2 tsp] ground cinnamon)
  • 2 tsp cold butter

Light Cream

  • 1 medium egg
  • 2 tbsp cornstarch
  • 4 tsp maple syrup (preferably dark syrup for its robust flavour)
  • 1/3 cup maple sugar
  • 1 cup milk
  • 2 tsp unsalted butter
  • 1 tsp ground green alder pepper* (or 1 vanilla bean, cut in half and seeded)
  • 1/3 cup 35% whipping cream



  1. Preheat oven to 180°C (350°F).
  2. Use a pin to roll the dough as thinly as you can and cut into 4 equal rectangles. Brush with egg wash.
  3. Peel the apples, cut them in half and core, then cut into thin slices.
  4. Arrange slices on the puff pastry, overlapping slightly.
  5. In a bowl, combine the maple sugar and green alder pepper (or cinnamon), and sprinkle the mixture over the tartlets.
  6. Cut the butter into small cubes and scatter them on the tartlets.
  7. Bake 20 minutes and set aside.

Light Cream

  1. In a bowl, whisk the egg, cornstarch, maple syrup and maple sugar until smooth.
  2. In a saucepan over medium heat, heat the milk to a simmer.
  3. Pour half the warm milk into the egg mixture and whisk well.
  4. Return the egg-milk mixture to the pan and bring to a boil over medium heat, stirring constantly.
  5. Add the butter and green alder pepper (or vanilla) and stir until well-blended.
  6. Pour into a bowl, place plastic wrap directly onto the custard and allow to rest in the fridge for at least 4 hours.
  7. Put the 35% cream into a bowl and use an electric mixer to whip it into firm peaks.
  8. Take the custard from the fridge and whisk well to loosen it. Still whisking, add 1/3 of the whipped cream. Then, use a spatula to fold in the rest of the custard until smooth.
  9. Let it cool for about an hour.
  10. Serve your tartlets with the light maple-green alder cream.


* Green alder pepper, also known as poivre des dunes or dune pepper, comes from Canada’s boreal forest.

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 Arnaud Marchand


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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.