Maple Butter Tart Recipe

Maple Butter Tarts with pecans and raisins

Nothing screams Canadian tradition like butter tarts. These buttery flaky pastry shells are filled with a gooey sugary center and will change your life. 

Depending where you go you will get different techniques, form, cooking style and filling do's and don'ts.Even in my family some will refuse to eat them if they have raisins while others obsess over pecans. 

The beauty of these tarts regardless is no matter how simple they are in theory there are a million ways to make them. 

This is my tried and true butter tart recipe, I hope you love it as much as I do.  

MAPLE BUTTER TARTS - RECIPE

Makes: 12 tarts

Prep time: 15 minutes

Cook time: 25 minutes

Shells

• 1 box of Pilsbury roll out pasty dough. (you can also make your own or use pre-made tart shells)

Filling

• 1/2 cup Canadian Maple Syrup

• 2 Large Eggs

• 1/3 cup melted unsalted butter

• 1/2 tsp Salt

• 1 TBSP Apple Cider Vinegar

• 3/4 Golden Brown Sugar

• Fillings of your choice (golden raisins, pecans, coconut, currents, etc). I used 1/4 cup of each golden raisins and pecans.  

Directions

1. Cut 4" circles out of the dough and press into a muffin tin forming tart shells.

2. Add in filling mixings first (do not combine these into the filling). 4-6 raisins are about right per shell. 

3. Combine all remaining ingredients in a bowl and whisk for 1 minute. Scoop into each tart shell filling to approximately 3/4 full. 

4. Bake at 350F for 25 minutes on your grill or in your oven. Cool in the tray then transfer to a cookie sheet until completely cool. 

5. Best if consumed within 24-48 hours (not that any would last that long in my house!).

Enjoy!

Quick and easy maple butter tarts with raisins and pecans.

Using room temperature eggs and lightly heated butter will help create a smoother texture.

Maple butter tarts made on the Pit Boss Grill.