Butter Tarts

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Butter tarts were never a part of my childhood. In fact, I never tried one until I was well into my 20s. I remember it, purchased from a university tuck shop, wrapped in Saran, stale, tasteless and completely unremarkable.

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Enter my 30s…my friend treated me to a farmer’s market butter tart. It was perfect – full of maple sweetness and chock full of nuts!

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Maple Butter Tarts

Pastry

  • 1 1/2 cup flour
  • 2/3 cup butter
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup cold water

Using your fingers, rub the butter into the flour and stir in the salt and sugar. Pour the water over the mixture and stir with a fork until it just comes together. Using your hands, gently knead the mixture forming a dough. Pat into a round, wrap tightly and chill in the fridge for at least 30 minutes.

Roll the dough to a 1/4 inch thickness and cut into circles 4 inches in diameter. Fit the rounds into 2 standard muffin tins. I had enough for 15 tarts. Chill while you prepare the filling.

Filling

  • 1/2 cup maple syrup
  • 3/4 cup brown sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1 tsp salt
  • 1 cup nuts or a mixture of raisins and nuts

Preheat your oven to 350°F. Evenly distribute the raisins and nuts across the pastry lined muffin tins.

In a medium bowl, whisk the rest of the filling ingredients together and pour over the pastry.

Bake for 25 minutes.

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