Maple Butter Tarts Recipe
Maple Butter Tarts Recipe photo by Taste of Home
Publisher Photo
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
Featured In: Maple Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

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

Directions

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

Nutritional Facts

1 each: 656 calories, 27g fat (14g saturated fat), 119mg cholesterol, 326mg sodium, 101g carbohydrate (71g sugars, 1g fiber), 5g protein.

  • 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
  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

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