Urb’n’Spice Ultimate Recipe Series
Is there anything more Canadian than butter tarts made with pure maple syrup? I truly believe you will agree that these Ultimate Canadian Maple Butter Tarts are hard to beat. Maple is as much a part of the Canadian food scene as poutine, tourtière or Nanaimo Bars. This particular recipe is also included in an article pertaining specifically to maple for the Culinary Historians of Canada‘s CANADA 150 FOOD BLOG CHALLENGE. You can read all about it here.
My Mom always made this family favourite with maple syrup and I have carried on that French Canadian tradition. The filling for this tart recipe is essentially a custard (similar to pecan pie filling or cheesecake). The addition of maple syrup is delightful and oh, so Canadian. While many butter tart purists prefer their baked treats without embellishments, roasted pecans or walnuts and/or raisins are a great addition.
You will note that I use salted butter in the filling. While this is not the norm, (unsalted butter is always suggested in baking), the combination of salted butter and brown sugar provides a rich butterscotch flavour undertone that compliments maple very well.
The Ultimate Canadian Maple Butter Tarts
CHEF TALK: I like using a French pastry called Pâte Sucrée for butter tarts. It is a tender dough enriched with egg yolk. The dough can be quickly made in a food processor or it can be made easily by hand. Use the dough after a one-hour chilling or refrigerate for up to three days. For longer storage, wrap the dough well in plastic wrap and slip inside a plastic zipper bag, then label and freeze the dough. Use within one month. Pâte Brisée is also a great option for these butter tarts. You can find the recipe for Pâte Brisée here.
NOTE: I make a combination of different tart sizes at the same time. The following recipe for dough and custard filling that will make 8 – 3-inch tarts + 24 mini (2-inch) tarts. You do not need special equipment to make butter tarts. Typically, I use muffin tins and mini muffin tins to make these tarts. Use whatever you have.
CHEF TIP: I use a vacuum sealer to store and freeze the dough. Using this system eliminates air pockets and the possibility of freezer burn. If you use a vacuum sealer, it extends the life of the dough. Use within six months.
YIELD: 20 – 3-inch tarts or 30 – 36 mini tarts
Maple Butter Tarts | urbnspice.com
For the Pâte Sucrée Pastry:
INGREDIENTS:
- 2 ½ cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 cup unsalted butter, cold, cut into small pieces
- 2 large egg yolks
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ cup ice water, as necessary
METHOD:
- In a bowl of a food processor, combine flour and sugar – pulse once or twice to combine.
- Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
- In a smaller bowl, combine the egg yolks and vanilla bean paste.
- With the food processor running, pour the egg yolk mixture in through the feed tube.
- Process until the dough comes together (about 10 – 20 seconds). Add a little ice water, one tablespoon at a time until the dough comes together in a ball.
- Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
- Refrigerate the dough for one hour.
CHEF TIP: Ice water is used when making pastry to keep the cold butter from melting. This keeps the pastry crust flaky.
Maple Butter Tart caramelized to perfection
Maple Syrup Butter Tart Filling
INGREDIENTS:
- 1/4 cup salted butter, melted
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar
- pinch of fresh nutmeg
- 1 cup pure Canadian maple syrup
- 1 cup pecans or walnuts, roasted (optional but recommended)
- 1 cup raisins (optional but recommended)
METHOD:
- In a mixer with a paddle or in a medium-size mixing bowl, cream together the melted butter and sugar.
- Beat in the eggs, vanilla bean paste, lemon juice and nutmeg.
- Whisk in the maple syrup.
- Pour the custard filling into a measuring cup with a pouring spout to make filling the tart shells easier. Set aside.
Maple Butter Tart with Pecans and Raisins
TART ASSEMBLY AND BAKING INSTRUCTIONS:
- Preheat the oven to 375oF/190oC (350oF/175oF if using convection setting).
- Roll out one disk of pâte sucrée dough at a time to about 1/8 inch thickness. Cut out 3 ½ inch rounds of dough to fit 3-inch muffin tins/tart tins, or 2 ½ inch rounds for 2-inch mini muffin/tart tins.
- Place the dough into the tart tins, pressing with your fingers to fit into the tart tin wells.
- If you are using the roasted pecans, walnuts or raisins, place 2 – 3 pieces of pecans or walnuts or 6 – 8 raisins (or both) into the bottom of the tart shell.
- Pour about 2 Tablespoons (30 ml) of maple butter tart filling into each 3-inch tart shell (it will be 2/3 to 3/4 full)
- Bake in the preheated oven for 20 minutes for 3-inch tarts (15 minutes for 2-inch tarts) or until pastry is golden and the tart filling is set. (The timing depends on the tart size; the thickness of the metal used in the tart tin and how it conducts heat; and oven temperature accuracy. For example: these tarts took an additional 10 minutes in my daughter’s oven using her tart tins than it did in my kitchen).
- Cool the tarts in their tins on a rack for about 10 minutes.
- After ten minutes, carefully remove the tarts from the tins and allow the tarts to cool completely on wire racks.
- Serve the tarts at room temperature.
CHEF TIP: If some of the tart filling has leaked over the edge of the pastry, run the tip of a knife (dipped in hot water, if necessary) around the edges of the tart immediately after removal from the oven.
STORAGE: Store in an airtight container in a single layer at room temperature for up to one day. For longer storage, the tarts freeze well.
MAPLE SYRUP SUBSTITUTION IN RECIPES
CHEF TALK: There are some important points to remember when substituting maple syrup in recipes. They are as follows:
If you want to experiment with substituting maple syrup for granulated sugar in your baking, here is the ratio for substitution:
- For every one cup of granulated sugar, use 2/3 cup of maple syrup.
- Due to the more efficient caramelization of maple syrup, the oven temperature is reduced by 25o
- It is also recommended to reduce the total liquid in the recipe by ¼ cup.
Maple Butter Pecan Tartlet | urbnspice.com
The Ultimate Canadian Maple Butter Tarts
Prep
Cook
Inactive
Total
Yield 30 tarts
CHEF TALK: I like using a French pastry called Pâte Sucrée for butter tarts. It is a tender dough enriched with egg yolk. The dough can be quickly made in a food processor or it can be made easily by hand. Use the dough after a one-hour chilling or refrigerate for up to three days. For longer storage, wrap the dough well in plastic wrap and slip inside a plastic zipper bag, then label and freeze the dough. Use within one month. Pâte Brisée is also a great option for these butter tarts. You can find the recipe for Pâte Brisée here. The Pâte Sucrée recipe can be found here
Ingredients
- 1/4 cup salted butter, melted
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar
- pinch of fresh nutmeg
- 1 cup pure Canadian maple syrup
- 1 cup pecans or walnuts, roasted (optional but recommended)
- 1 cup raisins (optional but recommended)
Instructions
- In a mixer with a paddle or in a medium-size mixing bowl, cream together the melted butter and sugar.
- Beat in the eggs, vanilla bean paste, lemon juice and nutmeg.
- Whisk in the maple syrup.
- Pour the custard filling into a measuring cup with a pouring spout to make filling the tart shells easier. Set aside.
Notes
For further details, including step-by-step directions, variations, substitutions for maple syrup and photographs, please refer to the original post: https://urbnspice.com/my-recipes/ultimate-canadian-maple-butter-tarts/
Did you Make my Recipe? Pin it for later
Tag me @urbnspice on Instagram and hashtag #urbnspice
Courses Dessert
Cuisine French Canadian
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Creaming
- Oven Temperature Accuracy
- Substitutions
__________
You Might Also Enjoy:
How to Make a Sour (Tart) Cherry
My Mom’s French Canadian Tourtière
Apple Cream Pie – The Pie That Stole My Husband’s Heart
As always, if you give this recipe for The Ultimate Canadian Maple Butter Tarts a try, please come back and leave me a comment below with your feedback.
You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
Denise Paré-Watson
The Urbnspice Chef
Follow me on Social Media
Blog | Twitter | Facebook | Pinterest | Instagram
oh my goodness these look absolutely amazing. They are by far my favourite dessert and I love that you added both walnuts & raisins!
Thanks so much, Kaitie! I have to admit that they are my favourite dessert, as well. There are many opinions about the addition of nuts and raisins to butter tarts, aren’t there? I love these tarts in any version – lol. Thank you so much for your comment 🙂
You can never go wrong with anything maple! I love that you use salted butter in this instead of the regular unsalted butter. These sure have my mouth watering!
Thank you for your sweet comments, Vanessa! These tarts certainly are mouth-watering – everyone loves them!
What temperature should they be cooked?
Hello Heather: Preheat the oven to 375oF/190oC (350oF/175oF if using convection setting).
Thank you! I’ve been trying to get away from corn syrup and this recipe is wonderful!
Thank you so much for taking the time to write to me and for leaving your kind comments, Betty! I do so appreciate it and I am very pleased that you noticed I did not use corn syrup in these maple butter tarts.
I love this recipe. I get many compliments when I serve them at a family gathering.
Thank you so much, Thelma! I do appreciate that you took the time to send me your comments and I am thrilled to hear that my recipe for Ultimate Canadian maple butter tarts is now a favourite of yours, as well. You made my day. ?
Do I bake the tart shells first then add the filling? Forgive me if I missed that in the instructions.
Hi, Lorie: No need to bake the tart shells first. Thanks for dropping by Urbnspice. Hope you enjoy these tarts as much as we do! 🙂
Fall is in the air along with the smell of these butter tarts! I decided to make tarts for two friends I was going to see and made extra for my family. The feedback goes as follows: Husband: Either give them all to your friends or take none! – best butter tart he has eaten. Friends: Email came in last night with a subject line saying The Best Butter Tart ever!
I made the Pâte Sucrée pastry and went to a larger tart (4″). I made 3x the recipe to get two dozen butter tarts to accommodate the increased size. I don’t make tarts often so a larger tart is required when you are going to indulge in something so decadent – go big or go home as they say!
Anyway, I typically try many recipes so I can come up with my own that suites our tastes but no changes to this one. Just printed off the recipe as this will become my only butter tart recipe going forward.
Thank you!
Roxanne
Roxanne – you have made my day! Thank you for your lovely comments (and please thank your husband and your friends, as well. I am delighted that you love this recipe as much as I do. Thank you for taking the time to write to me and for visiting Urbnspice. 🙂
These are so delicious!
Every fall when we make tarts we seem to search for a new recipe. Tonight I saved this one and will make them at Christmas as well.
Perfect staple for a covid thanksgiving porch drop!
Thank you for sharing!
Thank you so much for your lovely comments, Christine! I am delighted that you are enjoying this recipe. Yes, these Ultimate Canadian Maple Butter Tarts are the perfect porch drop item. Enjoy eating and sharing them! 🙂
Hi Denise! I’m Canadian and have lived in Italy for over thirty years. I’ve been looking for the best butter tart recipe without corn syrup. I love butter tarts and wanted to try this recipe. I can’t find salted butter here so what should I do to compensate for that? Thanx in advance?
Hi, fellow Canadian, Joanne! Thanks for stopping by with such a great question. If you only have unsalted butter available, it is just a simple matter of adding a bit of salt to the recipe. The ratio that is generally used for substitution is 1/4 teaspoon of salt for every 1/2 cup of unsalted butter. Therefore, in the case of my Ultimate Canadian Maple Butter Tart recipe, it calls for 1/4 cup of salted butter, so add 1/8 teaspoon of salt to the 1/4 cup of unsalted butter. Cheers and enjoy your tarts.
Hi, can this be made into one pie?
Hi, Lee: Thank you for your question. I have not tried making a whole pie with this filling but I expect that it would work. My advice is to make a shallow tarte shell rather than a deep dish pie and chill the baked tart well (overnight) before cutting. Let me know how it turns out if you try this.
Thank you so much for your reply! It’s my boyfriend’s birthday and butter tarts are his absolute favourite. I’d like to make this instead of a cake. This recipe looks delicious and perfect and I love that it has no corn syrup. Thanks so much, take care.
Thank you so much, Lee! Thank you fir your kind words. It was my pleasure. If you have a moment, please let me know how it turned out.
I don’t ordinarily comment but I gotta say thank you for the
post on this one :D.
Thank you so much for your kind words, Ashokas. I hope you enjoy this recipe as much as we do.
Hi there,
A Canadian writing from the Netherlands. I’m not sure I will find vanilla paste here for the pastry, can I use extract and if so, how much?
Thank you!
Hello fellow Canadian, Laura! Yes, you can use the same amount of vanilla extract in my recipe. Vanilla paste has been rather elusive (and very expensive) here as well. I hope you enjoy the tarts as much as we do! Happy holidays!
This recipe looks absolutely marvelous! Can I make the filling ahead of time, and use it the next day?
Yes, absolutely, you can make the filling ahead of time. In my day to day pastry duties, I did make the filling ahead of time, strain and refrigerate.
I was on the hunt for butter tarts made with maple syrup instead of corn syrup. This one appeared in my search much to my delight! They looked so good I had to try them. I made them in mini muffin tins with an almond flour crust for our gluten free family. Delicious! I had to experiment a little on the baking time as the almond flour can brown a little fast. My solution was to put them on a higher rack in the oven. Perfect little mini bites. I omitted the raisins only because I find them too sweet!
I am so pleased to hear that you enjoyed making the Ultimate Maple Butter Tarts, Daphne! If you decide to make them again, may I suggest also trying my recipe for Gluten Free Pate Brisee (on the blog)? Everyone who tries this pastry is so pleased with the results. I think that you will enjoy making it and I am always here for you should you have questions. Take care and Happy New Year!
Why not use maple sugar instead of brown sugar, it’s a maple sugar product after all !!!! Cheers.
Yes, indeed, maple sugar would be lovely in this recipe, Yves. When I create recipes, I try to use ingredients that everyone can obtain easily in the grocery store, thus the brown sugar. If you make them with maple sugar, please let me know. Enjoy!
Hello. Just curious. How long would these keep if you left them out on the counter before quality degraded or they went bad? How long would these keep in the fridge before quality degraded or they went bad?
Hello! Thank you for your question regarding The Ultimate Canadian butter tarts. In my opinion, pastry tastes best at room temperature and in this case, no longer than two days in a tightly closed container on the counter is what I would recommend. As far as refrigerating them, any refrigerated custard based dessert (which a butter tart is) has a shelf life of five days. Keep in mind, butter tarts freeze very well. They should be stored in the freezer in a tightly closed container and used within three months. I hope this helps. Thank you for visiting Urb’n’Spice.