Canadian Maple Butter Tarts

In honor of Canada Day, we’ve whipped up a classic Canadian treat with a ‘Canuck’ twist – using maple syrup instead of corn syrup!

Make them plain, or fill them with one of our flavor variations.

Prepare pastry as directed and chill for 30 minutes. On a lightly floured surface (I use tapioca flour), roll out pastry to about 1/8” thick. Use a 4-inch round cutter to cut out 12 circles. Fit into muffin tin, chill for another 30 minutes.

To prepare the main filling, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt.

Into each pastry shell, divide up any nuts, raisins or chocolate you wish to add, then top up with the filling. The filling won’t rise too much, so you can fill them close to the top.  Bake at 350°F for 20-25 minutes, or until filling is set and pastry is golden. Remove from oven and run thin knife around edges to release tarts if any filling has leaked out and stuck to the sides. Allow to cool in pan for 20 minutes, then transfer to rack to cool completely.

Canadian Maple Butter Tarts

Marla Hingley

Using maple syrup instead of corn syrup, these sweet treats are perfect for sharing. Make them plain, or fill them with one of our flavor variations.

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Prep Time 1 hr

Cook Time 30 mins

Total Time 1 hr 30 mins

Servings 12

Ingredients

  

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GF Pastry

Filling

• 3/4 cup packed brown sugar
• 1/2 cup maple syrup
• 1/3 cup butter or margarine melted
• 2 eggs
• 1 Tbsp cider vinegar
• 1/2 tsp salt

Flavor Addition - Nuts & Raisins

• 1/2 cup chopped walnut or pecan halves
• 1/4 cup dried currants
• 1/4 cup golden raisins

Flavor Addition - Chocolate & Nuts

• 1/2 cup bittersweet or dark chocolate chips or chopped
• 1/2 cup chopped walnut or pecan halves

Instructions

 

• Prepare pastry as directed and chill for 30 minutes. On a lightly floured surface (I use tapioca flour), roll out pastry to about 1/8” thick. Use a 4-inch round cutter to cut out 12 circles. Fit into muffin tin, chill for 30 minutes.
• To prepare filling, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt.
• Into each pastry shell, divide up any nuts, raisins or chocolate you wish to add, then top up with the filling. The filling won’t rise too much, so you can fill them close to the top.
• Bake at 350°F for 20-25 minutes, or until filling is set and pastry is golden. Remove from oven and run thin knife around edges to release tarts if any filling has leaked out and stuck to the sides. Allow to cool in pan for 20 minutes, then transfer to rack to cool completely.

Tried this recipe?Let us know how it was!