Love pecan pie? Then you'll love Canadian butter tarts, made without refined sugars! Maple syrup gives the classic taste to the filling.
These are Canada's answer to American pecan pie. Still an ooey gooey filling in a butter crust, topped with nuts. This classic dessert is easily made without refined sugar, which is our preference.
Healthy Chocolate Truffles need no more sugar than what's in the chocolate. Get your whole grains in (and hide the taste) in Whole Wheat Brownies. No one will say no to fruit when it is Air Fryer Apple Slices, they are the perfect topping for vanilla ice cream.
Key Ingredients
Dough - Make a quick dough of flour, butter, and water.
Maple Syrup - We buy in bulk so we don't feel guilty using larger quantities like in this recipe.
Walnuts - I just love how walnuts taste with the maple syrup filling.
Eggs - Add such a great texture to the dessert.
How to Make Canadian Butter Tarts
***See recipe card below for precise measurements and instructions.***
Step 1: Mix up dough in a large bowl.
Step 2: Roll out and use a canning jar lid to cut.
Step 3: Whisk together fillings and fill tarts.
Step 4: Add chopped walnuts to each tart before baking.
FAQs
It should be no problem to use a gluten-free 1-to-1 baking flour blend in this recipe. We have used it for lots of recipes that use all-purpose flour and it really does just work up the same texture. Make sure it is a 1 to 1 replacement for flour though, and not a single ingredient like almond or coconut flour.
There is no need to plan ahead when making dough. Simply take your butter from the freezer and use your box grater (large holes) to add to the flour. You will easily be able to incorporate the fat that way and you will have a nice even dough.
More Holiday Desserts
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Maple Syrup Butter Tarts
Ingredients
Dough:
- 3 cups organic all-purpose flour
- 1 ½ cups unsalted butter
- 1 ½ teaspoons salt
- ½ cup cold water
Filling:
- ½ cup butter melted
- ¼ cup organic all-purpose flour
- 2 cups maple syrup
- ½ teaspoon salt
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 ½ cups walnuts
Instructions
- Preheat oven to 350°F.
Dough:
- Mix flour and salt. Grate in cold butter. Mix in cold water to make a shaggy dough, gently knead a few times. Divide in half and roll out to ¼-inch thickness. Use a wide mouth mason jar ring to cut 24 circles.
Filling:
- Add all ingredients except walnuts to a large mixing bowl and whisk well.
- Put pastry rounds into muffin tins. Press the pastry up the sides a bit.
- Scoop filling out to divide evenly; about 2 tablespoons per pastry.
- Add 1 ½ - 2 walnut halves per tart.
- Bake for 15-20 minutes, rotating pans halfway through.
- They will be all puffed up around the filling. Let sit 10 minutes on a cooling rack before removing from trays.
Notes
- Store in an airtight container. If it’s really warm out, keep in the fridge, otherwise they live on the counter and happily get consumed within a few days!
- If you do have any left, they freeze beautifully.
- Try using raisins instead of walnuts if you like.
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