Maple Butter Pecan Tarts |

The Ultimate Canadian Maple Butter Tarts





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



  1. In a mixer with a paddle or in a medium-size mixing bowl, cream together the melted butter and sugar.
  2. Beat in the eggs, vanilla bean paste, lemon juice and nutmeg.
  3. Whisk in the maple syrup.
  4. Pour the custard filling into a measuring cup with a pouring spout to make filling the tart shells easier. Set aside.


For further details, including step-by-step directions, variations, substitutions for maple syrup and photographs, please refer to the original post:

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Courses Dessert

Cuisine French Canadian

Recipe by UrbnSpice at