These butter tarts are traditionally Canadian, made with sweet maple syrup.

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Recipe Summary

prep:
10 mins
cook:
12 mins
additional:
10 mins
total:
32 mins
Servings:
12
Yield:
12 tarts
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of each tart shell.

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  • Whisk together butter, brown sugar, maple syrup, vanilla extract, and salt in a bowl; whisk in egg. Pour mixture into tart shells; sprinkle each tart with walnuts.

  • Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack, about 10 minutes.

Nutrition Facts

307 calories; protein 3g 6% DV; carbohydrates 44.5g 14% DV; fat 13.9g 21% DV; cholesterol 25.9mg 9% DV; sodium 176.6mg 7% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2015
Due to user error bad reviews (wrongly) happen to great recipes. This turned out perfectly. I DID adjust the baking time as I was using a traditional lard pastry crust and I wanted to be sure it cooked through. I baked at 425 for 15 mins and then down to 400 for another 5 mins. The pastry was golden brown and the filling nicely set - consistency of jelly not runny. Thank you so much for posting this traditional French Canadian dessert! Grandma Watts would be proud! Read More
(9)

Most helpful critical review

Rating: 3 stars
03/14/2018
I used my own pie dough and aluminum tart pans. The filling made enough for 7. I omitted the raisins and added pecans on top of a few. I found it too sweet and despite using dark maple syrup I found the brown sugar was too predominant. If I were to make it again I would try a 1/4 cup of brown sugar instead of 1/2 cup. Read More
23 Ratings
  • 5 star values: 19
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/11/2015
Due to user error bad reviews (wrongly) happen to great recipes. This turned out perfectly. I DID adjust the baking time as I was using a traditional lard pastry crust and I wanted to be sure it cooked through. I baked at 425 for 15 mins and then down to 400 for another 5 mins. The pastry was golden brown and the filling nicely set - consistency of jelly not runny. Thank you so much for posting this traditional French Canadian dessert! Grandma Watts would be proud! Read More
(9)
Rating: 5 stars
03/20/2014
Delish!! I followed the recipe exactly except I didn't have walnuts but they would be so good in this recipe so I will use them next time! A truly Canadian classic and one of the best butter tarts I have had! Make sure to use PURE Maple syrup!! The pure maple syrup is thick and not too sweet! Read More
(3)
Rating: 5 stars
11/11/2016
Baked for 20 minutes at 350 degrees Read More
(2)
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Rating: 5 stars
09/23/2016
These are spectacular! dies inside Read More
(1)
Rating: 5 stars
05/21/2016
These were fantastic. The only thing I did differently was add about 2 tsp of vinegar; I remember my mother in law doing that possibly cuts the sweetness a bit. I also used currants instead of raisins. I love a runny consistency...a perfect butter tart should require serious licking of the fingers and wiping of the chin during consumption! These actually set a bit more than that but the flavour was divine. Will make again for a Canadian treat to share with my Aussie friends. Read More
(1)
Rating: 5 stars
12/22/2014
Made this recipe exactly to the recipe. Freaking fantastic!! And so quick and simple! Read More
(1)
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Rating: 5 stars
12/20/2015
Doubled recipe followed exactly....turned out wonderful! Very yummy would use this recipe every time. Thanks for sharing it!! Read More
Rating: 5 stars
11/07/2015
Made this back in June and wow.......gone in seconds Read More
Rating: 1 stars
03/07/2014
TRIED THIS RECIPE AND FOUND IT MUCH TOO SWEET ALSO DID NOT SET AND IS VERY RUNNY WILL STICK TO MY BASIC RECIPE I ONLY WANTED TO MAKE SOMETHING DIFFERENT AND BOY WAS IT DIFFERENT Read More
Rating: 3 stars
03/14/2018
I used my own pie dough and aluminum tart pans. The filling made enough for 7. I omitted the raisins and added pecans on top of a few. I found it too sweet and despite using dark maple syrup I found the brown sugar was too predominant. If I were to make it again I would try a 1/4 cup of brown sugar instead of 1/2 cup. Read More