Canadian Maple Butter Tarts
Indulge in the quintessentially Canadian treat with these irresistible Canadian Maple Butter Tarts. Featuring a flaky, homemade pastry shell and a rich, gooey filling made with brown sugar, pure maple syrup, and a hint of vanilla, these tarts are the perfect balance of sweetness and texture. Optional raisins add a traditional twist or skip them for a smooth, custard-like consistency. This easy-to-follow recipe yields 12 perfectly portioned tarts, making them ideal for sharing at gatherings or savoring as an afternoon indulgence. Whether served at room temperature or slightly warm, these tarts are guaranteed to become a favorite for fans of classic Canadian desserts.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 170 grams Cold unsalted butter
- 1 teaspoon Salt
- 75 milliliters Ice water
- 150 grams Brown sugar
- 120 milliliters Maple syrup
- 60 grams Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 60 grams Raisins (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin or line it with paper cups.
2. In a large bowl, combine the all-purpose flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing gently just until the dough comes together. Avoid overworking the dough.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
5. Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Use a 4-inch round cutter to cut circles from the dough.
6. Gently press each round into the muffin tin to form tart shells. Place the tin back in the refrigerator while you prepare the filling.
7. In a medium bowl, whisk together the brown sugar, maple syrup, and softened butter until smooth.
8. Beat in the eggs, one at a time, followed by the vanilla extract. Make sure the mixture is well-combined.
9. If using raisins, drop a few into the bottom of each tart shell.
10. Divide the filling mixture among the tart shells, filling each one about 2/3 full to prevent overflow while baking.
11. Bake in the preheated oven for 18-20 minutes, or until the crust is golden and the filling is bubbly and set around the edges but still slightly soft in the center.
12. Allow the tarts to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
13. Serve at room temperature or slightly warmed. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
3832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 485.0 g | 176% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 288.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 300 mg | 23% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1099 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
