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Maple Sausage, Apple, and Sweet Onion Brunch Tart


  • ½ 15-ounce package rolled refrigerated unbaked pie crust (1 crust)
  • 1 pound maple-flavored bulk pork sausage
  • 1 cup sweet onion, chopped
  • 1 20-ounce can MUSSELMAN’S® Apple Pie Filling
  • 2 Tablespoons packed brown sugar
  • ¼ cup butter
  • cup packed brown sugar
  • ¾ cup rolled oats
  • ¾ cup pecans, chopped
  • 2 Tablespoons pure maple syrup


  1. Step 1
    Let pie crust stand at room temperature according to package directions. Preheat oven to 400°F. Line a 10- to 10 1/2-inch tart pan with removable bottom with pie crust, pressing into bottom and up sides. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or until pastry is nearly done.

  2. Step 2
    Meanwhile, in a large skillet, cook sausage and onion until meat is browned and onion is tender, stirring frequently. Drain fat. Stir in pie filling and 2 Tablespoons brown sugar.

  3. Step 3
    After pie crust is removed from the oven, transfer mixture of sausage, onion, pie filling, and brown sugar to the partially baked pie shell.

  4. Step 4
    In a medium bowl, cut butter into a 1/3 cup of brown sugar until crumbly. Stir in oats and pecans; sprinkle evenly atop sausage mixture.

  5. Step 5
    Bake, uncovered, for 30 to 35 minutes or until top is golden brown. Remove from oven; drizzle with maple syrup. Let stand 15 minutes. Remove sides of pan and slice to serve. Makes 8 servings.

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