Maple Sugar thin apple tartlets with a maple – green adler pepper light cream


Maple Sugar thin apple tartlets with a maple – green adler pepper light cream


Thin Tartlets

  • 200 g (7 oz) puff pastry (store-bought)
  • 4 yellow or McIntosh apples
  • 1 medium egg, beaten with 5 ml (1 tsp.) water (for egg wash)
  • 125 ml (1/2 cup) maple sugar (90 g)
  • 5 ml (1 tsp.) green alder pepper* (or 2.5 ml [1/2 tsp.] cinnamon)
  • 10 ml (2 tsp.) cold butter

Maple – Green Alder Pepper Light Cream

  • 1 medium egg
  • 45 ml (3 tbsp.) cornstarch
  • 20 ml (4 tsp.) maple syrup
  • 80 ml (1/3 cup) maple sugar
  • 250 ml (1 cup) milk
  • 10 ml (2 tsp.) unsalted butter
  • 5 ml (1 tsp.) ground green alder pepper* (or 1 vanilla bean, cut in half and seeded)
  • 80 ml (1/3 cup) 35% whipping cream



  1. Preheat oven to 180°C (350°F).
  2. Using a rolling pin, roll the dough as thinly as possible and cut into 4 equal rectangles. Brush with egg wash.
  3. Peel the apples, cut them in half and core, then cut into thin slices.
  4. Place them on the puff pastry, overlapping them slightly.
  5. In a bowl, combine the maple sugar and green alder pepper (or cinnamon), and sprinkle on tartlets.
  6. Cut the butter into small cubes and dot each tartlet.
  7. Bake 20 minutes.

Light Cream

  1. In a bowl, whisk egg, cornstarch, maple syrup, and maple sugar into a uniform mixture.
  2. In a saucepan, warm the milk to a simmer over medium heat.
  3. Pour half the warm milk over the egg mixture and whisk well.
  4. Return the egg-milk mixture to the pan and bring to a boil over medium heat, stirring constantly.
  5. Add the butter and green alder pepper and stir until the butter is well incorporated.
  6. Pour into a bowl, place plastic wrap directly on the custard and allow to rest in the fridge for at least 4 hours.
  7. With an electric mixer, whip the 35% cream into firm peaks.
  8. Take the custard from the fridge and whisk it well to soften. Continue to whisk as you add 1/3 of the whipped cream. Then, using a spatula, fold the mixture into the rest of the custard until smooth.
  9. Allow to cool for one hour.
  10. Serve the tartlets with the green alder pepper light cream.

Additional Information

Green alder pepper (also known as poivre des dunes or dune pepper) comes from the boreal forest.