Delicious Maple Walnut Tartlets Recipe for Every Occasion

Picture this: a cozy afternoon, a cup of tea, soft jazz playing, and you, taking a bite of a perfectly crisp tart filled with warm maple-almond filling and buttery walnuts. That’s exactly the mood these Maple Walnut Tartlets bring to the table—they’re sweet, nutty, and just the kind of treat that makes you want to slow down and savor the moment.

Why You’ll Love This Recipe

Back when I was working as a personal chef during the holiday season, these little tartlets were always the first tray to disappear. Now, they’ve made their way into my home kitchen as a cozy weekend bake that fills the house with the scent of maple and toasted nuts. They’re cute enough for a party, easy enough for a casual afternoon, and blissfully delicious every time.

• Buttery, flaky crust with a hint of maple built right in
• Almond frangipane that adds a soft, luxurious texture
• Toasted walnuts for depth and crunch
• Glossy maple glaze that takes them over the top
• Perfect for make-ahead entertaining or freezing

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Make the crust: In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and maple syrup; pulse until the dough just comes together. Add a teaspoon of cold water only if needed. Shape into a disc, wrap in plastic, and chill at least 1 hour.
2. Blind bake the shells: Preheat oven to 350°F (175°C). Roll the chilled dough to 1/8-inch thick, then cut rounds to fit twelve (3-inch) mini tart pans. Press dough gently into the pans and trim excess. Prick bottoms with a fork. Chill 15 minutes, then line with parchment and fill with pie weights. Bake for 12–15 minutes. Remove weights and parchment; bake another 6–8 minutes until just golden. Cool completely.
3. Make the filling: Cream softened butter and brown sugar until light and fluffy. Beat in vanilla and egg. Mix in almond flour, salt, and maple syrup until smooth. Fold in 1/4 cup toasted walnuts.
4. Fill and bake: Spoon frangipane into cooled tart shells, filling about 3/4 full. Bake at 350°F (175°C) for 12–15 minutes until set and golden. Let cool on a wire rack.
5. Glaze and garnish: Whisk powdered sugar with maple syrup and a bit of milk until smooth and pourable. Drizzle over cooled tartlets and sprinkle with remaining chopped walnuts or a walnut half in the center for flair.

Chef’s Tips and Tricks

• Don’t skip chilling the dough—it keeps the crust tender and helps with shrinkage
• You can prep the shells a day ahead and keep them in the fridge, unbaked
• Use silicone tart pans for easy release if you don’t have traditional metal ones
• Let the tartlets cool completely before glazing or the icing will melt right off

Recipe Variations and Serving Suggestions

• Use pecans or hazelnuts instead of walnuts for a fun nut swap
• Add a touch of maple extract for extra flavor boost
• Make a large 6-inch tart instead of minis—just increase baking time to 25–30 minutes
• Serve with whipped cream, crème fraîche, or even a scoop of vanilla gelato
• Dust with cinnamon or nutmeg for a cozy spice twist

FAQs

Can I make these ahead of time?

Absolutely! The tart shells can be made and blind baked a day in advance. The baked tartlets keep well for 2–3 days at room temperature in an airtight container. For longer storage, freeze unglazed tartlets and glaze after thawing.

Can I make them dairy-free?

You sure can! Swap the butter for vegan butter or coconut oil (firm, not melted), and use a simple maple glaze with a splash of coconut cream for the drizzle.

What if I don’t have almond flour?

You can pulse blanched almonds or even walnuts in a food processor until finely ground—just be careful not to turn it into paste.

Recipe Card

If you give these Maple Walnut Tartlets a try, let me know in the comments or tag @thekitchensaid on Instagram—I absolutely love seeing what you’re baking! And don’t forget to share this one with your favorite cozy baking buddy!