Recipe by Carol
"For those of us who live in the land of maple syrup, we see plenty in the month of March. The trees are tapped, maple syrup runs freely, and we all head out to the sugar bush for samples. This recipe is an old favorite from our ancestors."
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12 (3 inch)
unbaked tart shells
real maple syrup
packed brown sugar
I made these for my father in law's birthday party, from syrup from his own taps. I didn't get to have one, because they were snapped up too quickly! They got rave reviews from everyone, and my mother in law asked to have the recipe. In our family, these are a winner!
They were too runny.
These are SOOOOOO GOOD! Dangerously good for us sweet lovers. Thanks for this recipe Carol!!!!!!!
Sinfully good doesn't even begin to describe these... I added shredded coconut to mine which was lovely too, and used pecans instead of walnuts. Thank you SO much for this recipe; don't forget, real maple syrup is a must... NOT table syrup.
I made my own tart shells but the filling was a nice mix of maple and walnut. Using pre-made shells would have made putting this recipe together a snap. I will make these again.
These were good, but a bit too sweet...I think I will reduce the maple Syrup next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Syrup Tarts
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 99
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