Maple Butter Tarts
Butter tarts made with maple syrup instead of corn syrup, giving a darker, less cloying filling.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 285 kcal
Equipment
- •12-hole muffin tin
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 285 kcal
- fat
- 16 g
- carbs
- 33 g
- protein
- 3 g
- calories
- 285
Instructions
- 1
Line a muffin tin with pastry rounds and chill 20 minutes.
- 2
Beat the butter and brown sugar, then beat in the maple syrup.
- 3
Add the eggs one at a time with the vanilla and salt without whipping in air.
- 4
Scatter pecans in the shells if using and fill two-thirds full.
- 5
Bake at 200C for 15-18 minutes until puffed and just wobbling.
- 6
Cool 10 minutes in the tin before lifting out.
Chef's tips
Dark maple syrup carries through the sugar; light syrup disappears completely.
Ingredient substitutions
- pecans → walnuts, raisins, or nothing at all
Storage
Keeps 3 days in a tin; freezes 2 months.
Common mistakes to avoid
- •Overfilling the shells
- •Overbaking into a grainy filling
Serving suggestions
Cooked Maple Butter Tarts?
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