Globlog Recipes | Maple Butter Tarts

April 4, 2021

Oozy Maple Butter Tarts

The result of my experimentations is a tart that favours a more liquidy interior than many like. I'm also a raisin fan when it comes to butter tarts, but you can easily substitute a variety of nuts if you prefer. Another essential feature of this sweet Canadian treat is the use of real maple syrup.

This is the fast & easy clean-up version that relies on frozen pastry tart shells. If you can make your own pastry, then the tarts will be amazingly better!

Prep: 10 minutes

Cook: 20 minutes

Yield: 1 dozen tarts

Download/Print

Ingredients

12 frozen tart shells or 'homemade pastry'

1/2 cup raisins

1/3 cup dark maple syrup

1/2 cup brown sugar

1 egg, beaten

1 tsp vanilla

1 tbsp cream

pinch of salt

1/4 cup unsalted butter, melted

Method

•

Preheat oven to 400°F

•

Make your own pastry OR if using frozen tart shells, set them out in a muffin tray to defrost.

•

Cover the bottom of each tart with raisins.

•

Combine the maple syrup, brown sugar, beaten egg, vanilla, cream, salt, and melted butter.

•

Pour the mixture into each tart shell, covering the raisins and not overfilling.

•

Place in oven and immediately reduce the temperature to 375°F. Bake for about 15-20 minutes. Remove from oven and let cool for at least 10 minutes.

•

Storing them in the refrigerator will firm up their golden, oozy insides.

•

Optionally, 1/2 tsp or so of fruit or jam mixed-in with the raisins can customize the tarts flavour.