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My review
Maple Butter Tarts
12
Inez Quinn
"These are a big hit every time I make them. They are an addition to a basket donated at a local fundraiser full of maple products. Sweet with a smooth flavor, they pair well with your favorite vanilla ice cream or whipped cream!"
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Ingredients
35 m servings 258Original recipe yields 16 servings (16 3-inch tarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
- Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
- Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.
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Footnotes
- Cook's Notes:
- For the pastry, I use the recipe on the Tenderflake® shortening package, and freeze any leftover dough. You can also purchase ready-to-bake tart shells in the freezer section of the grocery store.
- If you like, soak the raisins in your favorite rum before adding them to the tart shells.
- If you prefer a tart which oozes its filling, omit the 1 tablespoon flour from the filling.
- Editor's Note:
- If using homemade pastry, roll dough out to 1/8-inch thickness; cut circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin, using a round biscuit cutter. Press circles lightly into the wells of muffin tin to form tart shells.
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Reviews
Read all reviews 1012 Ratings
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Most helpful positive review
6/9/2016
This is a great recipe. I made it exactly as written. I love that it is made without corn syrup.
Most helpful critical review
11/27/2017
These were just ok. In my opinion, what will make or break this recipe is the crust you choose. I feel the flakier the better. Don’t use a biscuit dough and be forewarned, they are very sweet.
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6/9/2016
This is a great recipe. I made it exactly as written. I love that it is made without corn syrup.
5/8/2015
I made them for a friend's birthday - she'd never had butter tarts. They were devoured over tea on a sunny day in the back garden. A very happy birthday girl! I made a half recipe of the batter ...
7/24/2017
These were devoured in 1 day by my coworkers! I substituted the raisins with pecans and it turned out amazing!! 10/10 will bake again!
10/7/2016
Turned out fantastic! I baked them while baking my pumpkin pies, so I had the oven at 450F for 15 min then turned it down to 350F for 5 minutes. They were perfect :)
2/24/2019
Hello: i made these yesterday and we loved them. My mistake was I made mini butter tarts and baked them according to the directions. I should have cut back on the baking time they were a litt...
10/22/2018
These tarts turned out perfectly...soaked the raisins in rum before adding to the shells, very tasty!
11/27/2017
These were just ok. In my opinion, what will make or break this recipe is the crust you choose. I feel the flakier the better. Don’t use a biscuit dough and be forewarned, they are very sweet.
11/23/2017
I’ve had these twice now. My sister made them for the first time for Canadian Thanksgiving. I liked them so much that I’m making them again for American Thanksgiving. I overfilled the shells a b...