Pear Tartlets with Maple Cream

Pears, maple syrup and spices make these tartlets a welcome addition to a late afternoon Scandinavian “coffee table.” A coffee party traditionally includes baked treats, coffee and lots of conversation and friendship.

Recipe Tags:

Baking Time: 30 minutes

Preparation Time:

Tartlets: 12

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  • Pastry for 9-inch (23 cm) pie*
  • 3 tbsp (45 mL) Ontario Maple Syrup
  • 1 tbsp (15 mL) butter, melted
  • 1/2 tsp (2 mL) vanilla
  • 3/4 tsp (4 mL) ground cinnamon
  • 1/8 tsp (0.5 mL) ground nutmeg
  • Pinch salt
  • 1/2 cup (125 mL) pecans, chopped
  • 3-1/2 cups (875 mL) peeled, quartered sliced crosswise
  • Ontario Pears (about 3)
  • 2 tbsp (25 mL) each granulated sugar and cornstarch

Maple Cream:

  • 1/2 cup (125 mL) 35% Ontario Whipping Cream
  • 2 tbsp (25 mL) Ontario Maple Syrup
  • Ground cinnamon (optional)


On lightly floured surface, roll pastry to 1/8-inch (3 mm) thickness; cut out twelve 4-inch (10 cm) rounds and fit into muffin cups. Cover with tea towel; refrigerate.

In small bowl, whisk 3 tbsp (45 mL) maple syrup, butter, vanilla, cinnamon, nutmeg and salt. Stir in pecans and toss to coat; set aside.

Place pears in large bowl; sprinkle with sugar and cornstarch and toss to coat. Stir in pecan mixture and divide among shells. Bake in 400°F (200°C) oven until pears are tender and pastry is lightly golden, 25 to 30 minutes. Cool on wire rack.

Maple Cream: In medium chilled bowl, using electric mixer on high speed, whip cream until soft peaks form. Add maple syrup and beat until firm peaks. Serve each tartlet with a dollop of cream and a dusting of cinnamon, if using.

*Use a single pie crust recipe that calls for about 1-1/2 cups (375 mL) of all-purpose flour. Or use a 400 g package of store-bought refrigerated pie crust.


Use ripe but firm pears. Ontario Bosc and Bartletts are good choices.

Nutritional information

1 Tartlet:

  • Calories: 290
  • Protein: 2 grams
  • Fat: 18 grams
  • Carbohydrate: 31 grams
  • Fibre: 2 grams
  • Sodium: 220 mg