Caramelized maple tart from Sweet Enough (page 30) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 01, 2025

    I had issues with every step of this recipe, which seemed so simple. Maybe I mixed the crust while the butter was still too warm, but the sides started slumping as I was pressing the crust into the pan. I chilled the crust for a bit until it held its shape and was able to proceed. Luckily, I put the tart pan on a parchment-lined sheet pan as the crust leaked a lot of butter. The maple syrup seemed to cook OK, but definitely watch it as it almost boiled over. It was hard to tell when it was done - I went by time, smell, and "larger, slower bubbles". I added the optional cinnamon and liked it. Not sure if my oven temp was off (thermometer said it was correct), but the tart bubbled up as it baked and may have baked too long - I was busy and did not check early. I was sure the filling would be curdled. But after chilling overnight and topping with whipped cream, we all loved it. The maple flavor was great. Filling was fairly dense but balanced by the whipped cream. Crust was tender.

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