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Maple Butter Tarts

 Maple Butter Tarts
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
8 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 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


  • 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.

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Maple Butter Tarts (continued)

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.