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



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.