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Maple Butter Tarts Recipe
Maple Butter Tarts Recipe photo by Taste of Home

Maple Butter Tarts Recipe

Publisher Photo
These individual tarts are so scrumptious and syrupy that I often double the recipe so I have enough for guests to take home. They're a little slice of heaven alongside a cup of coffee.—Lorraine Caland, Thunder Bay, Ontario
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 8 servings

Ingredients

  • 1 package (15 ounces) refrigerated pie pastry
  • 1-1/2 cups raisins
  • 2 cups boiling water
  • 1-3/4 cups packed brown sugar
  • 3 eggs
  • 1/2 cup butter, melted
  • 1/4 cup maple syrup
  • 1 teaspoon maple flavoring
  • Butter pecan or vanilla ice cream, optional

Nutritional Facts

1 tart (calculated without ice cream) equals 656 calories, 27 g fat (14 g saturated fat), 119 mg cholesterol, 326 mg sodium, 101 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. 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°.
  2. 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.
  3. 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. Yield: 8 tarts.
Originally published as Maple Butter Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p191

Nutritional Facts

1 tart (calculated without ice cream) equals 656 calories, 27 g fat (14 g saturated fat), 119 mg cholesterol, 326 mg sodium, 101 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Maple Butter Tarts

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MY REVIEW
Reviewed Jan. 23, 2013

"I will rate the taste of the filling and the idea of baking the crust first only. I make my own crust from: 1 1/2 C flour, 3/4 C butter, 1/4 C fine sugar (use blender) 1/4 t salt and about 2 TBSP water. Chill and roll out to 1/8 inch and bake as above."

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