Maple-apple shortbread tarts (crousti-pommes)


Maple-apple shortbread tarts (crousti-pommes)


Breton Shortbread Dough

  • 125 ml (1/2 cup) unsalted butter
  • 125 ml (1/2 cup) maple sugar
  • 35 ml (1/8 cup) egg yolks
  • 250 ml (1 cup) flour
  • 7 ml (1/2 tbsp.) baking powder
  • 1 ml (1 pinch) salt

Maple Apples

  • 6 Royal Gala or Cortland apples (preferably organic)
  • 125 ml (1/2 cup) maple sugar
  • 3 ml (1/2 tsp.) cinnamon


  • Maple sugar
  • 30 ml (2 tbsp.) maple butter


  • 6 metal circles (pastry-cutters), 9 cm (3 1/2 in) in diameter
  • Pastry bag (optional)



  1. Using an electric mixer, cream the butter with the maple sugar.
  2. Add the egg yolks. In a bowl, combine flour, baking powder and salt, then add to the egg mixture. Beat for 12 minutes.
  3. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Once the dough has cooled, use a rolling pin to roll the dough to a thickness of 8 cm (3 1/8 in).
  5. Insert the 6 metal circles into the dough. Keeping them in the circles, place the cut-outs onto a parchment-lined baking sheet. Set aside.

Maple Apples

  1. Preheat oven to 170°C (340°F).
  2. Cut apples in half, remove cores, and slice thinly.
  3. Place on a baking sheet lined with parchment paper. Sprinkle with maple sugar and cinnamon. Bake for 12 minutes.
  4. Remove from oven and allow to cool.


  1. Preheat oven to 165°C (330°F).
  2. Arrange the slices of one apple on each of the shortbread rounds in a rosette pattern. Sprinkle with maple sugar.
  3. Bake for 40 minutes.
  4. Remove from oven and allow to cool. Unmould with a thin knife.
  5. Apply (preferably with a pastry bag) a decorative dot of maple butter to the centre of each tart.

Additional Information

Temps de réfrigération : 1 hour