Best Maple Butter Tarts Recipes

MAPLE BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
• Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
• Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

CANADIAN MAPLE BUTTER TARTS

Steps:

• Roll out pastry and cut into 12 circles.
• Fit pastrys into muffin or tart cups.
• Sprinkle raisins and or walnuts in the bottom of each tart.
• Beat together eggs, maple syrup, brown sugar, butter and salt.
• Pour into tart shells, about 2/3 full.
• Bake at 375 F for 20-25 minutes, until set.
• Cool 5 minutes and remove from pan.
• In some places you can find pre made tart shells in the freezer section along side pie shells.

MAPLE BUTTER TARTS

Steps:

• Cut each pastry sheet into quarters; roll each quarter into a 6-in. circle. Transfer pastry to eight ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. Place on baking sheets. Bake at 450° for 5-6 minutes or until golden brown. Cool on wire racks. Reduce heat to 350°., Place raisins in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. In another bowl, beat the brown sugar, eggs, butter, syrup and flavoring; stir in raisins. Divide filling among tart shells., Bake for 16-20 minutes or until centers are just set (mixture will jiggle). Cool on a wire rack. Serve with ice cream if desired.

MAPLE BUTTER TARTS WITH RAISINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle raisins into the bottom of each tart shell.
• Beat egg, maple syrup, brown sugar, melted butter, and salt together in a bowl until smooth; pour into tart shells to about 2/3 full.
• Bake in preheated oven until set, 20 to 25 minutes. Let cool 5 minutes.

MAPLE BUTTER TARTS

Steps:

• Sour Cream Pastry:.
• In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough.
• Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.).
• On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, re rolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
• Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
• Bake in 350 º F (180 º C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.).
• Additional information :
• Maple Chocolate Butter Tarts:.
• Replace currants and raisins with 1/2 cup chopped bittersweet chocolate or semisweet chocolate chips.
• Maple Pecan Butter Tarts:.
• Omit walnuts and currants. Add 1/2 cup chopped pecans.
• Nut-Free Raisin-Free Maple Butter Tarts:.
• Omit walnuts, currants and raisins.

MAPLE BUTTER TARTS

Steps:

• 1. Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles. Press the circles of dough into a muffin baking pan. Chill the muffin pan in the fridge for 45-60 minutes.
• 2. Mix the brown sugar, maple syrup, butter,vanilla extract, salt, walnuts and raisins in a bowl. Pour the mixture into the tarts.
• 3. Bake in a preheated 350-degree oven and bake until set, about 15-25 minutes.

GOOEY MAPLE BUTTER TARTS RECIPE - (4.2/5)

Steps:

• 1 In a large bowl, whisk together flour, pecans and salt until combined. Using pastry blender or 2 knives, cut in butter and lard until the mixture resembles fine crumbs with a few pea-sized pieces. 2 In a liquid measure, whisk together the ice water with sour cream. Drizzle over flour mixture while stirring with a fork to form a ragged dough (add up to 1 tbsp/15 mL extra water if necessary). Press into a disc and wrap tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes and up to 3 days. 3 On a clean, floured surface, roll out dough to about a 1/8-inch (3-mm) thickness. Cut out twelve 4-inch (10-cm) circles, rerolling scraps. Fit into muffin or tart pans. Refrigerate for 30 minutes while making filling. 4 Heat oven to 450°F (230°C). 5 In a bowl, whisk together brown sugar, maple syrup, corn syrup, butter, egg, vinegar, salt and orange zest. Divide pecans and currants evenly over chilled pastry shells. Pour or spoon a scant ¼ cup (60 mL) of filling into each shell. 6 Bake tarts in the bottom third of oven until filling is set and pastry is golden, about 12 to 15 minutes. Immediately run the edge of a sharp, thin knife around edges of each shell to release tarts. Let cool in pan on rack for 5 minutes before transferring to rack to cool completely.

MAPLE BUTTER TARTS

Steps:

• In a large bowl whisk flour, pecans and salt until combined. Cut in butter and shortening until the mixture resembles fine crumbs with a few pea sized pieces. In a liquid measure, whisk together ice water with sour cream. Drizzle over the flour mixture while stirring with a fork to form a ragged dough, add more water if nexessary. Press into a disc and wrap tightly with plastic wrap. Refrigerate until chilled at least 30 mins or up to 3 days. On clean floured surface, roll dough to about 1/8 inch thickness. Cut out 12 circles, rerolling scraps. Fit into muffin or tart pans. Refrigerate for 30 mins while making filling. Heat oven to 450 In a bowl whisk together, brown sugar, maple syrup, butter, egg, vinegar, salt and orange zest. Divide pecans and currants evenly over chilled pastry shells. Pour or spoon a scant amount of filling into each shell. Bake tarts in the bottom of oven until filling is set and pastry is golden, about 12-15 mins. Immediately run the edge of a sharp knife around edges of each shell to release the tarts. Let cool in pan or rack for 5 mins, before transferring to rack to cool completely.