Plant-based meets patriotic with this Canadian classic. Rich, flaky, perfectly sweet – a dozen may not be enough.


Recipe Summary

20 mins
20 mins
32 mins
1 hr 12 mins
12 "butter" tarts


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


Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.

  • Combine flour with salt in medium bowl. Cut in 1/2 cup Becel® Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.

  • Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel® Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.

  • Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.

Cook's Notes:

To make this recipe vegan, omit the egg in the filling and replace with an additional 2 tablespoons (30 mL) melted Becel® and 2-1/2 to 3 teaspoons (12 mL to 15 mL) cornstarch.

The metric measures for this recipe are as follows: 375 mL all-purpose flour, 1 mL salt, 125 mL plus 30 mL Becel® Unsalted Plant-Based Bricks, 45 mL iced water, 10 mL white vinegar, 125 mL firmly packed light brown sugar, 60 mL corn syrup, 30 mL pure maple syrup, 5 mL vanilla extract, and 120 mL chopped pecans.

Nutrition Facts

143 calories; protein 2.6g; carbohydrates 25.3g; fat 3.8g; cholesterol 15.5mg; sodium 59.3mg. Full Nutrition