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Maple Syrup Butter Tarts Recipe

Make gooey maple syrup butter tarts filled with butter, eggs and raisins; a classic Canadian dessert ready in under an hour.

Homemade Butter Tarts with Golden Maple Syrup are a classic Canadian pastry featuring individual flaky pie shells filled with a rich custard-like mixture of butter, brown sugar, eggs, vanilla, and a generous splash of pure maple syrup for added depth and aroma. Baked until the rims of the crust turn crisp and the center remains lusciously gooey, these bite-sized tarts strike a balance between caramelized sweetness and delicate pastry. Often served at holiday gatherings, weekend brunches, or as an anytime indulgent snack, they offer a familiar, comforting dessert that showcases simple pantry staples elevated by Canada’s signature sweetener.

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Maple Syrup Butter Tarts Recipe

Crave a chewy or nut-studded center? This foolproof recipe walks you through the quick pastry hack and offers add-in swaps—think pecans, raisins, or even dark chocolate—that let each batch reflect your personal sweet-tooth profile.

Prep Time
25 minutes
Cook Time
20–25 minutes
Total Time
45–50 minutes
Servings: 12 Course: desserts

Ingredients

  • For the Pastry:

  • 2 ¼ cups all-purpose flour

  • 1 cup unsalted butter, chilled and cubed

  • ½ tsp salt

  • 1 tbsp granulated sugar

  • 4–6 tbsp ice-cold water

  • 1 tsp white vinegar

  • For the Filling:

  • ¼ cup unsalted butter, softened

  • ¾ cup packed brown sugar

  • ½ cup pure maple syrup (golden or amber)

  • 1 large egg, lightly beaten

  • 1 tsp pure vanilla extract

  • ¼ tsp salt

  • ½ cup raisins, rinsed and patted dry (optional, classic)

  • ½ cup chopped pecans or walnuts (optional, for nuttier version)

  • 2 tbsp golden corn syrup (optional, for extra gooey texture)

  • 1 tsp fresh lemon juice (optional, to balance sweetness)

Method

  1. Combine flour, sugar, and salt in a large bowl.

  2. Cut in chilled butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.

  3. Mix vinegar and ice water; add gradually until dough just comes together.

  4. Divide dough into two discs, wrap in plastic, and chill for 30 minutes.

  5. Roll dough on a lightly floured surface to ⅛-inch thickness.

  6. Cut into 4-inch rounds and fit into a muffin tin or tart molds. Chill while preparing filling.

  7. In a medium bowl, beat together softened butter and brown sugar until creamy.

  8. Whisk in maple syrup, corn syrup (if using), egg, vanilla, salt, and lemon juice until smooth.

  9. Stir in raisins or nuts if desired.

  10. Spoon filling into chilled pastry shells, filling only two-thirds full to prevent overflow.

  11. Chill filled tarts in the freezer for 8–10 minutes before baking (helps crust set).

  12. Bake at 375°F (190°C) for 20–25 minutes, until pastry edges are golden and centers jiggle slightly.

  13. Cool in pan for 10 minutes before transferring to a wire rack.

Nutrition (whole recipe)

Calories
4910 kcal Protein
43 g Fat
274 g Carbs
595 g Fiber
16 g Sugar
357 g

Notes

Brown the butter first, cool it, then whisk into the filling for a deeper, toffee-like flavor. Freeze the filled shells for 8–10 minutes just before baking; the cold pastry keeps the custard from bubbling over so the rims stay crisp while the centers remain gooey.

why this recipe

Few desserts capture Canadian comfort quite as elegantly as these maple syrup butter tarts, where a shatteringly flaky pastry cradles a glossy filling enriched with real golden maple syrup. The subtle wood-smoked sweetness of the syrup melts into warm brown sugar and butter, creating a custardy center that stays luxuriously gooey even after cooling, while a hint of vanilla teases out layers of caramel and toffee. Every bite delivers the perfect contrast of crisp shell and silky richness, offering a nostalgic yet elevated treat that feels both rustic and refined—proof that simple pantry staples, when treated with care, can produce a show-stopping indulgence no bakery can match.

FAQs

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Frequently Asked Questions

How can I keep the butter tart filling gooey without it bubbling over and making the pastry soggy?
Chill the assembled tarts in the freezer for about 8–10 minutes before they go into the oven—starting with very cold pastry helps the crust set quickly so the custard stays gooey inside instead of boiling over. Also fill the shells only two-thirds full and bake just until the edges are set and the centers still jiggle slightly; they’ll finish setting as they cool without turning the pastry soggy.
How far in advance can I prepare and freeze the pastry or filled butter tarts, and what’s the best way to store them so they stay flaky and gooey when reheated?
You can freeze the raw tart shells (un-filled) for up to 2 months, or freeze fully assembled but unbaked butter tarts for about 4 weeks. Arrange them on a sheet pan to freeze solid, then seal airtight in heavy freezer bags with parchment between layers; bake straight from frozen (add 3–5 minutes) or thaw overnight in the fridge, then reheat baked tarts at 350 °F/175 °C for 8–10 minutes to revive the flaky crust and gooey center.
Can I adapt these butter tarts to be gluten-free without losing the flaky texture?
Yes—swap the all-purpose flour for a cup-for-cup gluten-free baking blend that already contains xanthan or guar gum (e.g., rice-tapioca-potato starch mix); the built-in binder helps mimic gluten’s structure so the pastry still flakes. Keep all other pastry ratios the same, work the dough while it’s ice-cold, and give it an extra 10-minute rest in the fridge before rolling so the starches fully hydrate and the crust bakes up tender, not crumbly.

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