Butter Tarts

Ingredients

• 500 g (18 oz)Ready-made pie crust
• 150 g (¾ cup, packed)Brown sugar
• 120 ml (½ cup)Maple syrup or golden syrup
• 75 g (⅓ cup), meltedButter
• 2Eggs
• 15 ml (1 tbsp)Cider vinegar
• 5 ml (1 tsp)Vanilla extract
• 2.5 ml (½ tsp)Salt
• 75 g (½ cup)Raisins
• 60 g (½ cup), optionalWalnuts
• 50 g, meltedWhite chocolate

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Mix the filling

   In a medium bowl, whisk together the melted butter, brown sugar, maple syrup, eggs, cider vinegar, vanilla extract and salt until combined.

3. 3

   Add the fruit

   Stir in the raisins and chopped walnuts.

4. 4

   Roll the pastry

   Roll the pastry to about 3 mm (⅛ inch) thick and cut out rounds using a 10 cm (4 inch) cutter or a glass. The glass used for this recipe was 9 cm (3.5 inches) across.

5. 5

   Line the tin

   Fit the pastry rounds into the cups of a muffin tin.

6. 6

   Fill the cases

   Spoon the maple and nut mixture into the pastry cases, filling each about two-thirds full.

7. 7

   Bake the tarts

   Bake for 20–25 minutes, until the filling is set and the pastry is golden.

8. 8

   Cool in the tin

   As soon as the tarts come out of the oven, run a knife around their edges to loosen them. Leave them in the tin for 15 minutes before removing.

9. 9

   Drizzle chocolate

   Melt the white chocolate and drizzle it over the tarts for a festive finish.

What are butter tarts?

Butter tarts are a Canadian pastry: small shells of pastry hold a sweet, buttery filling that sets as it bakes. Raisins and nuts are common additions, and this version uses maple or golden syrup for a rich, caramel-like sweetness.

The combination works because the crisp pastry balances the soft filling, while the raisins and walnuts add chewy and crunchy contrasts. A white chocolate drizzle gives these tarts a decorative finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 204 calories, 2g protein, 25g carbs, 11g fat.

The pastry, sugar and syrup provide most of the carbohydrates, while the butter and pastry contribute much of the fat. Eggs, walnuts and pastry add some protein, and the raisins contribute sweetness. To balance a serving, pair a tart with fresh fruit and plain yoghurt.

Building the filling

Syrup choice: Maple syrup brings its own distinctive flavour, while golden syrup makes a sweet, mellow alternative. Either can be used in the same quantity.

Eggs and butter: Whisk the eggs into the melted butter, sugar and syrup until the mixture is combined. The eggs help the filling set in the oven.

Handling the pastry

Even thickness: Roll the pastry to about 3 mm so the shells bake evenly. Cut rounds large enough to line the muffin cups without stretching the pastry.

Gentle fitting: Ease each round into its cup and press it into place rather than pulling it. This helps avoid thin spots that could let the filling seep through.

Filling and baking

Two-thirds full: Leave space at the top of each pastry case, as the filling needs room while baking. Distribute the raisins and walnuts among the cups as evenly as you can.

Doneness: The filling should look set and the pastry should be golden after 20–25 minutes. Check towards the earlier end of the range, as ovens and muffin tins can bake differently.

Releasing the tarts

While warm: Run a knife around the edges as soon as the tin comes out of the oven, when any sticky filling is easier to loosen. Take care not to cut into the pastry.

Cooling time: Leave the tarts in the tin for 15 minutes before lifting them out. This gives the shells time to firm up so they are less likely to break.

Serving ideas

For a simple dessert, serve a tart on its own or alongside tea or coffee. The sweet filling also pairs nicely with fresh berries or a spoonful of plain yoghurt.

If serving the whole batch, let the chocolate drizzle set before arranging the tarts on a plate. The recipe makes 24, so they are convenient to share at a gathering.

Recipe notes & tips

• Chop the walnuts before folding them into the filling so they are spread through the tarts.
• Use a glass if you do not have a pastry cutter, choosing one close to 9–10 cm across.
• Avoid stretching the pastry as you line the muffin cups.
• Fill the cases evenly to keep the batch baking at a similar rate.
• Loosen the edges promptly after baking, then wait the full 15 minutes before removing the tarts.

Variations

• Use golden syrup: Swap it for maple syrup in the same quantity for a milder syrup flavour.
• Leave out the walnuts: Omit them for a smoother filling or to suit a nut-free preference.
• Skip the raisins: Leave them out if you prefer a plain syrup filling.
• Change the finish: Omit the white chocolate drizzle for a simpler tart.
• Add a little spice: Mix a small pinch of cinnamon into the filling for a warm note.

Common mistakes to avoid

• Overfilling the cases: Keep the filling to about two-thirds full so it has room while baking.
• Uneven pastry: Roll it to a consistent 3 mm thickness to help the shells bake evenly.
• Stretching the rounds: Ease pastry into the cups without pulling, which can leave thin spots.
• Waiting to loosen the edges: Run a knife around the tarts as soon as they leave the oven.
• Removing them too soon: Leave the tarts in the tin for 15 minutes so the pastry can firm up.

How to store

Once fully cool, store the tarts in an airtight container in the fridge for up to 4 days. Bring them to room temperature before serving, or warm briefly in a low oven; add the white chocolate drizzle after reheating if you want it to stay neat.

Frequently asked questions