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Delicious Canadian maple butter tarts fresh out of the oven

Canadian Maple Butter Tarts

A flaky, buttery shell filled with a glossy, maple-sweet custard, these Canadian maple butter tarts are tiny bites of pure comfort and perfect with coffee or tea.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: Canadian
Calories: 260
Ingredients Method Notes

Ingredients
  

For the crust
  • 2-1/2 cups all-purpose flour Avoid self-rising flour.
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter, cold and cubed Buy European-style for richer flavor.
  • 3/4 cup ice-cold water Use to bring dough together.
For the filling
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup packed brown sugar Use light or dark for different flavors.
  • 2 large eggs, room temperature Ensure eggs are at room temperature for better emulsification.
  • 1 cup pure maple syrup Use Grade A or modern labeled varieties for stronger flavor.
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract

Method
 

Make the pastry dough
  1. Pulse the flour, granulated sugar, and salt in a food processor until evenly mixed.
  2. Add the cold, cubed butter and pulse 5–8 times until butter pieces are about the size of peas.
Bring the dough together
  1. Stream in the ice-cold water while pulsing just until the dough begins to clump together.
  2. Stop as soon as it holds when pinched; overworking warms the butter and yields a tougher crust.
Chill the dough
  1. Divide the dough into two pieces, shape into discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Roll and cut shells
  1. On a lightly floured surface, roll each disc to about 1/8-inch thickness.
  2. Cut 4-inch circles and transfer each to a well-greased muffin pan.
Preheat the oven
  1. Set the oven to 350°F (177°C) so it’s fully heated by the time the filling goes in.
Make the maple filling
  1. Cream the room temperature butter and packed brown sugar together until smooth.
  2. Whisk in the eggs one at a time, then stir in the maple syrup, fine salt, and vanilla extract until silky.
Rest and whisk
  1. Let the filling sit for 10 minutes, then whisk once more to reincorporate any separated bits.
  2. Pour the filling into the chilled pastry shells, filling each about two-thirds full.
Bake
  1. Bake for about 25 minutes until the pastry is golden and the filling is set but slightly jiggly in the center.
Cool and unmold
  1. Cool the tarts in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

These tarts are great for make-ahead and freezing. Store cooled tarts in an airtight container in the refrigerator for up to 4 days. For freezing, wrap each tart individually.