Here’s this year’s take on the classic pumpkin pie filling, and the star ingredient is pure maple syrup. You’ll recognize the classic spices (cinnamon, nutmeg, ginger, and cloves) but also taste sweetness thanks to the maple syrup.You’ll get the deepest maple flavor from grade B, but if it’s not available, use the darkest grade A that you can find. Just before serving, the tarts are sprinkled with a rather untraditional streusel: rather than being baked with the filling, the rather untraditional streusel is sprinkled on top just before baking. Its crunch provides a nice contrast to nice crunch to the tarts’ soft, custardy filling.
This recipe is excerpted fromMini Treats & Hand-Held Sweets.Read ourreview.
Video:Watch Abby make these Mini Pumpkin-Maple Tarts.
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