Difficulty: Medium
Cook the maple syrup to the large soufflé stage: Pour it into a saucepan over medium heat. When it foams, dip in a slotted spoon, remove, and blow through it. As bubbles disperse, continue cooking and blow again until they form snowflakes—the syrup is ready.
Dip strawberries in the syrup for 6 minutes, then drain on a rack. Repeat with raspberries and blueberries.
Fill the shortcrust tartlets with the candied fruits.
Reduce the remaining syrup until thick, then glaze the fruits.
Let cool completely.
Garnish with fresh mint leaves.
Note: If maple syrup is unavailable or too costly, substitute with equal parts sugar and water to create a syrup at 29° Baumé.
