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Maple Butter Tarts

Rated as 4.67 out of 5 Stars
12

"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 258
Original recipe yields 16 servings (16 3-inch tarts)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
  3. 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.
  4. 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.

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.

Nutrition Facts


Per Serving: 258 calories; 10 40.7 2.6 31 133 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a great recipe. I made it exactly as written. I love that it is made without corn syrup.

Most helpful critical review

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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This is a great recipe. I made it exactly as written. I love that it is made without corn syrup.

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 ...

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!

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 :)

These are scrumptious - bite size, melt in your mouth yumminess.

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.

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...

Just made these. Very good, extremely decadent. I didn't have any raisins or nuts so I sprinkled a few mini chocolate chips on the bottom of each tart. I used a 'butter pastry dough' recipe from...