Canadian Butter Tarts Recipe

Course: Dessert

Cuisine: Canadian

Keyword: butter tart recipe, butter tarts, butter tarts without raisins, canadian butter tarts, gooey butter tarts, maple butter tarts, maple syrup dessert

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: tarts

Calories: 264kcal

Author: Lizet Flores de Bowen

A maple syrup treat that everyone should try, these EASY Canadian Butter Tarts consist of a flaky crust filled with a buttery, caramel-like, gooey center!

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Equipment

Ingredients

Crust

2-1/2 cups flour
1 tablespoon sugar
1 teaspoon fine sea salt
1 cup unsalted butter , cold
3/4 cup cold water

Filling

¼ cup unsalted butter , at room temperature
1/2 cup brown sugar
2 eggs , at room temperature
1 cup maple syrup
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract

Instructions

Crust:

Using a food processor, pulse the 2-1/2 cups flour, 1 tablespoon sugar and 1 teaspoon fine sea salt. Add the 1 cup unsalted butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add the 3/4 cup cold water and pulse until the dough starts coming together.
Turn the dough onto 2 plastic wrap pieces lying flat. Cover over and pat into a disc. Refrigerate for at least 1 hour. Dough will be super sticky, this is normal.
Sprinkle a small amount of flour on a flat surface and roll out one portion at the time, about 1/8 of an inch thick. Use a round cutter or lid (4 inches) and cut 15 pieces.
Grease 1 muffin pan completely and 3 muffin cups from a second pan. Press each dough circle into the bottom of a muffin pan cup. Refrigerate while making the filling.
Preheat the oven to 350°F.

Filling

Cream the softened ¼ cup unsalted butter and packed 1/2 cup brown sugar together. Add the 2 eggs one at the time. Mix in the 1 cup maple syrup, 1/4 teaspoon fine sea salt, and 1 teaspoon vanilla extract. The filling is a chunky custard and very loose. Allow the filling to sit for 5-10 minutes to let the sugars dissolved fully, then give it one more whisk. If you make this ahead and set aside, you'll need to whisk before pouring into muffin tins.
If adding raisins or nuts, sprinkle into each muffin well before adding the filling (see notes section). Pour the filling into pie crust and bake for 25 minutes. It is easiest to use a glass measuring cup with a pour spout.
Let the tarts cool for 5-10 minutes in the pan and remove to a cooling rack.
If you've tried this recipe, come back and let us know how it was in the comment or ratings!

Video

Notes

Adding Nuts or Raisins

If you choose to add nuts, raisins or both, add a scant 1 teaspoon of whichever you choose to each muffin tin. You might have a little bit of leftover liquid filling. Discard this.

How to Store

Mini butter tarts keep well at room temperature for up to 2 days or in the refrigerator for up to a week. Place them in an airtight container.

Can I Freeze Butter Tarts?

Yes, you can freeze Canadian Butter Tarts for up to two months in an airtight container or freezer bag.

Nutrition