Real Canadian Butter Tarts, eh?

Rating: 4.52 stars
23 Ratings
  • 5 star values: 19
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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

By mrsmambo

Gallery

Recipe Summary

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

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

Directions

  • 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

Per Serving:
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

Grandmasgirl
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
Helpful
(9)

Most helpful critical review

Julie Belanger
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
Reviews:
Most Helpful Most Positive Least Positive Newest
Grandmasgirl
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
Helpful
(9)
WestCoastMom
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
Helpful
(3)
Patti
Rating: 5 stars
11/11/2016
Baked for 20 minutes at 350 degrees Read More
Helpful
(2)
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Lover_of_Linguini
Rating: 5 stars
09/23/2016
These are spectacular! dies inside Read More
Helpful
(1)
Wicksy
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
Helpful
(1)
SarahJ
Rating: 5 stars
12/22/2014
Made this recipe exactly to the recipe. Freaking fantastic!! And so quick and simple! Read More
Helpful
(1)
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daytona
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
atlchef
Rating: 5 stars
11/07/2015
Made this back in June and wow.......gone in seconds Read More
Sandie Cooke
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
Julie Belanger
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
More Reviews
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