If there's one dessert that truly captures the heart of Canadian baking, it's the butter tart. Gooey, rich, and utterly irresistible — and when you swap in pure Canadian maple syrup, they become something truly special. This is our go-to maple syrup butter tart recipe, and once you try it, you'll never go back to the original.
What is a Butter Tart?
Butter tarts are a quintessentially Canadian treat — small pastry shells filled with a sweet, gooey mixture of butter, sugar, and eggs. They've been a staple of Canadian kitchens since the early 1900s and are as beloved in Canada as lamingtons are in Australia. By using pure maple syrup in place of corn syrup or golden syrup, you get a deeper, more complex flavour that takes this classic to the next level.
Maple Syrup Butter Tart Recipe
Ingredients
For the pastry:
- 1 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3–4 tablespoons ice cold water
For the filling:
- 1/2 cup pure Canadian maple syrup (Amber or Dark grade works beautifully)
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 cup pecans or raisins
Instructions
- Preheat your oven to 200°C (390°F). Grease a 12-cup muffin tin.
- Make the pastry: combine flour and salt, then rub in cold butter until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time until the dough just comes together. Wrap and refrigerate for 30 minutes.
- Roll out the pastry on a lightly floured surface and cut into rounds to fit your muffin tin. Press gently into each cup.
- Make the filling: whisk together the maple syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
- If using pecans or raisins, place a small amount in the base of each pastry shell.
- Pour the filling into each shell, filling about 3/4 full.
- Bake for 15–18 minutes, until the filling is just set with a slight wobble in the centre.
- Allow to cool in the tin for 10 minutes before carefully removing. The filling will firm up as it cools.
Tips for Perfect Butter Tarts
- Use Dark maple syrup for a more robust, caramel-like flavour, or Amber for a lighter, classic maple taste.
- Don't overbake — the filling should still have a slight jiggle when you take them out of the oven.
- Let them cool completely before storing; the filling sets beautifully at room temperature.
- Store in an airtight container for up to 3 days — if they last that long!
Why Maple Syrup Makes All the Difference
Pure Canadian maple syrup brings a natural depth of flavour that processed sweeteners simply can't replicate. It's not just sweetness — it's warmth, complexity, and a taste of the Canadian maple forests. Whether you choose our Amber Maple Syrup for a classic result or our Dark Maple Syrup for something bolder, these butter tarts will be the star of any gathering.
Ready to bake? Shop our pure Canadian maple syrups and bring a little piece of Canada into your kitchen.