Go Back
Butter Tart Delights

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.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 12

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.