Butter tarts are a beloved staple in Canadian baking, and this version adds a maple syrup twist for extra sweetness and character.
These Maple Butter Tarts feature a crisp pastry shell filled with a gooey, buttery, maple-flavored filling (with optional raisins). Soft in the center, slightly firm at the edges — exactly how a perfect butter tart should be.
Table of Contents
Why You’ll Love This Recipe
- Sweet with character: The maple syrup flavor gives a richer taste than plain sugar.
- Classic but approachable: Uses simple ingredients and intuitive steps.
- Balanced texture: Crisp pastry meets flowing, chewy filling.
- Customizable: Add raisins or skip them; adjust the sweetness slightly to taste.
- Great for events: Ideal for bake sales, holiday tables, or afternoon tea.
Recipe Snapshot
| Category | Details |
|---|---|
| Yield | 12 tarts |
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Course | Dessert / Snack |
| Cuisine | Canadian |
Ingredients
Pastry Shell
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 Tbsp granulated sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- ⅛ to ¼ cup ice water
Filling
- ½ to 1 cup raisins (optional)
- ⅓ cup unsalted butter, softened
- 1 cup packed light brown sugar
- ¼ cup maple syrup
- 3 large eggs, whisked
Instructions
1. Preheat & prepare
Preheat oven to 375°F (190°C). Prepare a 12-cup muffin pan (you can grease lightly or use parchment liners if you prefer).
2. Make the pastry crust
- In a mixing bowl, whisk together the flour, salt, and sugar.
- Add cubed cold butter and use a pastry blender or two knives to cut it into the flour until the mixture resembles coarse crumbs (pea-sized bits).
- Gradually add ice water (a tablespoon at a time) while stirring until the dough just holds together when pinched.
- Form the dough into a disk, wrap in plastic, and chill while you make the filling.
3. Prepare the filling
- If using raisins, divide them among the 12 tart shells now (about a small pinch each).
- In a bowl, cream together softened butter, brown sugar, and maple syrup until smooth.
- Beat in the whisked eggs until fully combined (do this quickly so mixture doesn’t separate).
4. Assemble & bake
- Roll out chilled pastry dough on a floured surface to about 1/8 to 1/4 inch thickness. Cut into 12 circles or shapes just larger than your tart wells. Gently press each circle into a tart cup.
- Spoon the filling into each pastry shell over the raisins (if used), filling nearly to the brim but leaving a little headspace.
- Bake for 15–20 minutes or until fillings are set and the pastry is lightly golden. The filling should be soft but not runny.
- Remove from oven and cool before removing from pan.
Tips for Success
- Cold butter is key: Keeps pastry flaky.
- Don’t overfill: Leave a little margin so filling doesn’t overflow.
- Even baking: Use a light-colored muffin pan; rotate halfway if your oven browns unevenly.
- Check doneness: The center may wobble slightly — it will firm up as it cools.
- Slice carefully: Use a sharp knife (dip in hot water and wipe) for clean cuts.
Variations & Substitutions
- Use different syrup: Try fairly strong maple syrup or even a mix of maple + light corn syrup for variation.
- Skip raisins: If you hate them, leave them out — the tart still tastes great.
- Add nuts: Walnut or pecans (small amount) can add crunch.
- Mini tarts: Use muffin or mini-tart pans for bite-sized versions.
- Gluten-free crust: Use a gluten-free pastry blend in place of regular flour.
Storage & Serving
- At room temp: Store tarts in a covered container for 1–2 days.
- Refrigerator: If your environment is warm, store in the fridge up to 4 days — bring to room temp before serving for best flavour.
- Freezing: Freeze cooled tarts individually wrapped for up to 2 months. Thaw in the fridge and warm gently.
FAQ
Q: Do butter tarts need raisins?
No — they’re completely optional. Many purists like them, but the tart flavor still shines without them.
Q: Why does the filling sometimes overflow?
Because some recipes overfill the shells or the filling becomes too loose. Leaving a little headspace and ensuring the filling is properly mixed helps.
Q: Can I make the dough ahead?
Yes — you can make and chill the dough a day ahead. Then roll and assemble just before baking.
Q: Is the center supposed to be runny?
No — it should be soft but set. It may wobble slightly when removed from oven, but it firms as it cools.
Maple Butter Tarts are a lovely twist on a Canadian classic — buttery pastry shells filled with rich, maple-sweetened filling. With a few simple ingredients and clear steps, even a beginner can make them successfully. Whether for dessert, a bake sale, or afternoon tea, these tarts bring nostalgia and flavor in every bite.