Best Maple Butter Tarts | Christine Cushing

Learn how I make perfect maple butter tarts, the ultimate Canadian recipe. I show you several tricks to make flaky, crisp pastry, using a mini muffin tin for best results. I make this iconic tart even more Canadian with maple syrup and blueberries. You will not be able to eat just one. FULL RECIPE BELOW.

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FULL RECIPE: MAPLE BUTTER TARTS

This is a Canadian classic recipe re-imagined with maple syrup and dried blueberries and shrunk to a delicious mouthsized morsel. To cheat it, use a premade pastry shell.

Pastry

1 cup all purpose flour (250 ml)
1/3 cup cake and pastry flour (80 ml)
Pinch salt
1/2 cup cold unsalted butter, cut into pieces (125 ml)
1/3 cup ice water (80 ml)

Filling

1 egg
1/3 cup packed brown sugar (80 ml)
1/4 cup Maple syrup (50 ml)
1/4 cup unsalted butter, melted (50 ml)
½ tsp. real vanilla extract (2.5 ml)
1/4 tsp. salt (1 ml)

1/3 cup dried blueberries or cherries (80 ml)

For pastry, stir together flours and salt in a medium bowl. With a pastry cutter, blend in the butter until the mixture resembles coarse meal. Add the ice water gradually with a fork until dough starts forming. Turn onto a work surface and bring gently together with hands. Do not overwork. Pat dough into a flat disk, wrap in plastic wrap and refrigerate for at least an hour.

Cut in half and leave other half in fridge. Roll the dough 1/16 “ (2 mm) thick on a lightly floured surface. With a cookie cutter, cut out 12 x 3”-inch circles. Roll each circle gently out slightly thinner to allow for slight shrinkage while baking. Press the circles into a mini muffin tin for 12. Put the muffin tin in the freezer for 20 minutes. Repeat with other half of dough.

Preheat oven to 375 D

Meanwhile, in a medium bowl, lightly beat together the egg, brown sugar, maple syrup, melted butter, vanilla and salt. Pour into a small measuring cup with spout for easy pouring.

Sprinkle a few blueberries into chilled shells .Pour filling over blueberries filling just until pastry’s edge and bake at 375 for 5 minutes then reduce temperature to 350 and cook for another 15 minutes or until set and bottoms of pastry are just turning golden. Let cool 5 minutes. Remove tarts from pan and cool on a wire rack.

Makes 24 mini tarts

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