Butter Tart Delights
Flaky pastry shells cradle a gooey brown sugar–maple filling with rich, buttery caramel notes. Chewy raisins and toasty pecans make every bite irresistible.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour for the crust
- 1 tbsp granulated sugar for the crust
- 0.5 tsp kosher salt for the crust
- 0.75 cup unsalted butter, cold and cubed for the crust
- 6 tbsp ice water add a little more if needed
- 0.5 tsp apple cider vinegar for the crust, optional
- 1.25 cup packed brown sugar for the filling
- 0.33 cup maple syrup for the filling
- 0.33 cup unsalted butter, melted cooled slightly; for the filling
- 3.5 fl oz liquid eggs, beaten about 2 large eggs
- 1.25 tsp vanilla extract for the filling
- 0.25 tsp kosher salt for the filling
- 1 tsp white vinegar for the filling; lemon juice also works
- 0.5 cup raisins optional
- 0.33 cup chopped pecans optional; walnuts work too
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
- Whisk flour, sugar, and crust salt in a bowl. Cut in cold butter until pea-sized.
- Drizzle in ice water and cider vinegar. Stir just until dough clumps together.
- Press dough into a disk, wrap, and chill 20 minutes to relax and firm up.
- Roll dough to about 1/8 inch thick. Cut 4-inch rounds and fit into muffin cups.
- Chill the lined pan 10 minutes while you mix the filling.
- Whisk brown sugar, maple syrup, melted butter, liquid eggs, vanilla, filling salt, and white vinegar until smooth.
- Scatter raisins and pecans into shells if using. Fill each shell about two-thirds full with filling.
- Bake 22–25 minutes, rotating once, until centers puff and edges are set and golden.
- Cool 10 minutes in the pan, then lift out and cool fully on a rack before serving.
Notes
Variation: Swap maple syrup for light corn syrup for a firmer, less runny center, or use only raisins for a classic version. For extra gloss, brush warm tarts with a touch of maple syrup right after baking.
Storage: Keep in an airtight container at room temperature up to 2 days, or freeze up to 1 month. Rewarm at 300°F for 8–10 minutes.
This recipe is an original creation inspired by classic Butter Tart Delights flavors. All ingredient ratios and instructions are independently developed.