Description
Butter Tarts are a classic Canadian dessert featuring a flaky pie crust filled with a rich, sweet, gooey filling made from butter, brown sugar, maple syrup, and raisins or nuts. These tarts bake to a crackly, caramelized top with a slightly jiggly center for the perfect balance of texture and sweetness. This recipe yields 14 individual tarts with a golden crust and luscious filling, ideal for a festive occasion or a comforting treat.
Ingredients
Crust
- 2 9-inch pie crusts
Filling
- ¼ cup unsalted butter
- ¾ cup raisins or chopped toasted walnuts (or pecans or a mix)
- 1 tablespoon bourbon (optional)
- ⅔ cup brown sugar (light or dark)
- ½ tablespoon all purpose flour
- 2 large eggs (at room temperature)
- ⅓ cup plus 1 tablespoon pure maple syrup (not imitation or breakfast syrup)
- 1 tablespoon pure vanilla extract
- ½ teaspoon kosher salt
Instructions
- Prepare crust: Lay one pie crust on a lightly floured surface and roll it into a 12-inch circle. Using a 4-inch round cookie cutter or glass, cut 7 rounds from the dough and place each gently into the wells of two 12-cup muffin pans, pressing dough up the sides to form tart shells. Repeat with the second crust.
- Chill tart shells: Place the filled pans in the refrigerator and chill for at least 30 minutes or cover and chill overnight to help the crust hold its shape during baking.
- Soften raisins: Combine raisins and optional bourbon in a microwave-safe bowl and microwave on high for 30 seconds to soften; set aside.
- Melt butter: Cut butter into pieces and microwave in a large microwave-safe bowl on medium heat until just melted. Allow butter to cool to room temperature.
- Make filling: To melted butter, add brown sugar and flour; whisk together until smooth and thick. Then whisk in eggs, maple syrup, vanilla extract, and kosher salt until fully combined.
- Fill tart shells: Scatter the softened raisins evenly into each tart shell. Carefully divide the filling mixture among the tart shells, filling each about three-quarters full.
- Bake: Preheat oven to 350°F with racks positioned in the upper and lower thirds. Bake the tarts for 25 to 35 minutes or until the tops are dry, crackly, set, and filling registers 200°F on an instant-read thermometer. The filling should jiggle slightly in the center.
- Cool and unmold: Remove pans from oven and transfer to a wire rack to cool completely. Once cooled, use a dull knife to loosen the edges and gently lift the tarts out of the muffin wells. The filling will have settled and crackled on top.
Notes
- For best texture, use pure maple syrup rather than imitation or flavored syrups.
- Allow eggs to come to room temperature before mixing for better incorporation.
- Optional bourbon enhances flavor but can be omitted for a non-alcoholic version.
- Chilling tart shells before baking helps prevent shrinking and maintains a crisp crust.
- If using one muffin pan, bake in batches and allow pan to cool completely between uses.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
