Canadian Butter Tarts
User Reviews
4.5
Canadian Butter Tarts
Description
The Canadian Butter Tarts recipe starts with a crust made from flour, sugar, salt, and cold unsalted butter, mixed briefly in a food processor and brought together with cold water. Chilling the sticky dough before rolling and cutting ensures it holds its shape well. The crust is pressed into muffin tins to form individual tart shells.
The filling combines softened butter, brown sugar, maple syrup, salt, and vanilla with eggs, creating a loose custard with a chunky texture before baking. This custard bakes into a gooey, sweet core inside the crisp pastry shell. The maple syrup provides classic Canadian flavor, complemented by brown sugar's deep sweetness.
These tarts are traditionally served as a dessert or treat, enjoyed fresh from the oven or at room temperature. The recipe makes about 15 tarts, ideal for sharing or events.
Ingredients
Crust
- 2-1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt fine sea salt
- 1 cup butter cold, unsalted
- 3/4 cup water , cold
Filling
- ¼ cup butter at room temperature, unsalted
- 1/2 cup brown sugar
- 2 egg at room temperature
- 1 cup maple syrup
- 1/4 teaspoon salt fine sea salt
- 1 teaspoon vanilla extract
Instructions
Crust
- Using a food processor, pulse the flour, sugar, and salt. Add the cold butter in chunks, pulse 5 to 8 times, or until butter is in small pieces. Add the 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 butter and sugar together. Add the eggs one at the time. Add the maple syrup, salt, and vanilla extract. The filling is a chunky custard and very loose. If you make this ahead and set aside, you'll need to whisk before pouring into muffin tins.
- 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 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 15tarts
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 342mg | 14% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 504IU | 10% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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