Gluten Free Maple Pecan Tartlets

No matter where I live or travel in the world, I have managed to keep some of my innate Canadian characteristics that don’t seem to want to go… Its a “washroom”, not a “bathroom” or “toilet”,  eh often slips oot when I’m excited, I use both imperial and metric measurements, and I can’t stop being nice. Damnit. I also enjoy feeding people, and that’s very very… well I have no idea where that comes from. Probably Mom… and I like to shake what my Mamma gave me.
All this Canada talk… for what? Well, its Canada Day July 1st people!!! In celebration I’m featuring Canada’s signature maple syrup that goes best with the sweetness of pecans, in these cute little tarts! Aren’t I nice? Enjoy!
Canadian Gluten Free Maple Pecan Tarts

You will need…

2 cups gluten free flour for pastry and baking (be sure it has xanthan gum in the ingredients!)

1/2 tsp salt
1 Tblsp sugar
12 Tblsps cold unsalted butter, diced
1/2 cup ice water

1/4 cup maple syrup
1/4 cup maple butter, melted
1 Tblsp butter, melted
1 large egg
1/2 tsp salt
1 tsp vanilla
1 cup pecans, finely chopped

To do…

Pastry tart base:

In a large bowl, whisk together the flour, salt, and sugar. Cut the butter into the flour with a pastry cutter, or knives, until the mixture resembles fine bread crumbs. Slowly add the ice cold water until you can form a dough ball.

Tip the dough onto a lightly floured surface, and knead a few times, then shape into a disc and place in plastic wrap. Chill in the fridge for about 2 hours.

Preheat the oven to 325F/160C.

I bought disposable mini pie shells, but any mini pie shells will work.

Remove the dough from the fridge and on a floured surface, gently knead down the dough with your hands until its a bit more flat. Roll the dough out to 1/8 inch thick (fairly thin).

Taking a mini pie shell, place onto the rolled out dough, and trace 1/2 inch extra around the shell with a knife. Remove the pie shell, and lift out the circular cut-out of dough. Sprinkle some flour in the bottom of the pie shell, then gently place the dough cut-out into the pie shell. Cut off excess dough around the edges, and pinch the edges to the shell. Repeat this process until all the dough is used.

Place the tart bases in the fridge to cool while preparing the filling.


In a medium bowl, whisk together the maple syrup, melted maple butter, melted butter, salt and vanilla. Slowly add the egg to ensure you don’t get lumps in the batter, in case the butters haven’t cooled enough after being melted.


Remove the tarts from the fridge. Put 1 heaping Tblsp chopped pecans in each tart. Pour the filling mixture evenly among the tarts.

Bake for 18-20mins until golden brown.

Makes about 16 mini tarts.

My look for this week is inspired by Canada… more specifically, when I first saw these pants I thought they were mini red maple leaves instead of polka dots (wasn’t wearing my glasses.) Casual and comfortable but making a statement, I love this look for summer!

Mid street style… Checking the photos.
I’m wearing –
Sergio Rossi shoesvintage polka dot pantsZara top   

Get The Look!



Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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