Every time I make these, they are a huge hit. They are an addition to a basket of maple-flavored goods that was donated at a nearby fundraising event. They go nicely with your preferred vanilla ice cream or whipped cream because they are sweet and flavorful.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 3-inch tarts |
Ingredients
- 16 (3 inch) unbaked tart shells
- 1 cup raisins
- ¾ cup brown sugar
- ¼ cup butter, softened
- 2 eggs
- ½ cup maple syrup
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
- Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
- Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.
- For the pastry, I use the recipe on the Tenderflake(R) shortening package, and freeze any leftover dough. You can also purchase ready-to-bake tart shells in the freezer section of the grocery store.
- If you like, soak the raisins in your favorite rum before adding them to the tart shells.
- If you prefer a tart which oozes its filling, omit the 1 tablespoon flour from the filling.
- If using homemade pastry, roll dough out to 1/8-inch thickness; cut circles large enough to fit into the bottom and partway up sides of the wells of a muffin tin, using a round biscuit cutter. Press circles lightly into the wells of muffin tin to form tart shells.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 133 mg |
| Sugars | 24 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Made as the recipe states and used pre made tart shells and they turned out just as I like them. I put in the 1 TBSP of flour and raisins and they were great in between of set and oozing filling!!
I added very finely chopped bacon to these and they were delicious!
I love this recipe! The filling stays in the shells and tastes excellent.
Sooo good! Made the recipe exactly. Used premade sweet shortcrust pastry sheets in a cupcake tray. I made them for my New Zealand family and they were gone in a flash. I will definitely be making these again! Reminds me of home.
These are so easy and good. I leave out the flour as we like an “oozy” texture. I put a few raisins and some chopped nuts in the bottom of each shell.
Great recipe and I will make them again.
These are so darn good! I made some with raisins and some with pecans. Totally awesome! Huge hit! Thanks for sharing.
Yummy!! I did add one Tbsp of apple cider vinegar to cut the sweetness a bit. Used frozen store bought shells and it made 30 tarts. Did some with raisins, some walnut, and some pecan…all were delicious. Recipe is fast and easy. Will definitely make again
Oh yeah! Everyone loved them.
I adjusted the recipe to 36 as this is the number of store bought shells I had. There was some of the sugar/egg batter left so a straight doubling on the recipe would have been adequate in my case. Delicious. Will make again.
I loved these! I used coconut sugar, and a shell recipe that included apple cider vinegar which really balanced the sweetness. This is going in my tried and true folder. Thank you for sharing!
Best butter tarts ever. I simmered the raisins in spiced rum for a few minutes and added a bit of that rum to the recipe. So delicious.
I substituted raisins for walnuts or pecan, and it is delicious. Last time I did raisins AND walnuts, just as good!
Fantastic!!! I swapped the raisins out, for pecans. MAKE THIS RECIPE!!! That’s all i need to say. You won’t regret it
this is the first time i making butter tarts and its turning so good. and yes i soak the raisin over night with rum and make-it more special taste.
These are my favourite butter tarts. If using raisins or pecans you can easily make 20 butter tarts from this recipe.
Hello: i made these yesterday and we loved them. My mistake was I made mini butter tarts and baked them according to the directions. I should have cut back on the baking time they were a little dry. The flavour was there for sure.
These tarts turned out perfectly…soaked the raisins in rum before adding to the shells, very tasty!
These were just ok. In my opinion, what will make or break this recipe is the crust you choose. I feel the flakier the better. Don’t use a biscuit dough and be forewarned, they are very sweet.
I’ve had these twice now. My sister made them for the first time for Canadian Thanksgiving. I liked them so much that I’m making them again for American Thanksgiving. I overfilled the shells a bit but they still taste fabulous.
These were devoured in 1 day by my coworkers! I substituted the raisins with pecans and it turned out amazing!! 10/10 will bake again!