Description
These classic Canadian Butter Tarts are rich, gooey, and sweet, with a buttery brown sugar filling and the option of raisins or chopped nuts, all baked in flaky pie crusts using a muffin tin.
Ingredients
- 2 9-inch pie crusts (whole wheat, store-bought, or homemade)
- 1/4 cup unsalted butter
- 3/4 cup raisins or chopped toasted walnuts/pecans or a mix
- 2/3 cup brown sugar (light or dark)
- 1/2 tablespoon all-purpose flour
- 2 large eggs, at room temperature
- 1/3 cup plus 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla paste
- 1/2 teaspoon kosher salt
Instructions
- Lay the first pie crust on a lightly floured surface and roll into a 12-inch circle. Keep the second crust refrigerated.
- Using a floured 4-inch round cookie or biscuit cutter, cut out 7 rounds from the crust (reroll scraps if needed).
- Gently press each round into the wells of a 12-cup muffin pan to form tart shells.
- Repeat with the second crust to make 14 shells total. Chill pans in refrigerator for at least 30 minutes or overnight.
- When ready to bake, preheat oven to 350°F and position racks in the upper and lower thirds.
- Melt the butter in a microwave-safe bowl, then let cool to room temperature.
- Add brown sugar and flour to the butter and whisk until smooth.
- Whisk in the eggs, maple syrup, vanilla paste, and salt until fully combined.
- Scatter raisins or nuts into the bottom of each tart shell.
- Pour the filling into each crust, filling about 3/4 full.
- Bake for 25 to 35 minutes, until the tops are crackly and the filling jiggles slightly in the center (internal temp should be 200°F).
- Cool completely in the pan on a wire rack, then gently unmold using a butter knife to loosen the edges.
Notes
- Do not use imitation maple syrup; pure maple syrup is key to flavor.
- You can chill tart shells overnight for convenience.
- If only one muffin pan is available, bake in batches and let the pan cool between uses.
- The filling will settle and crackle as it cools—this is normal.
- Use a thermometer for best results—200°F ensures the filling is set.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 tart
- Calories: 240
- Sugar: 19g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
