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!

Inez Quinn
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Notes:

For the pastry, I use the recipe on the Tenderflake(R) 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

258 calories; 10 g total fat; 31 mg cholesterol; 133 mg sodium. 40.7 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2016
This is a great recipe. I made it exactly as written. I love that it is made without corn syrup. Read More
(7)

Most helpful critical review

Rating: 3 stars
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. Read More
18 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2016
This is a great recipe. I made it exactly as written. I love that it is made without corn syrup. Read More
(7)
Rating: 5 stars
06/09/2016
This is a great recipe. I made it exactly as written. I love that it is made without corn syrup. Read More
(7)
Rating: 5 stars
07/24/2017
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! Read More
(3)
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Rating: 5 stars
05/08/2015
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 and it filled 24 mini tarts. Read More
(2)
Rating: 5 stars
10/16/2016
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:) Read More
(1)
Rating: 5 stars
12/11/2015
These are scrumptious - bite size melt in your mouth yumminess. Read More
(1)
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Rating: 5 stars
12/19/2019
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 little dry. The flavour was there for sure. Read More
Rating: 5 stars
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 bit but they still taste fabulous. Read More
Rating: 5 stars
08/07/2015
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 Epicurious. They turned out great! Read More
Rating: 3 stars
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. Read More