Maple Pecan Butter Tarts

Butter tarts sitting on top of each other. The top ones are cut in half to show the insides. More tarts are scattered around in the background.

These maple pecan butter tarts have a buttery tart shell and a sweet maple syrup pecan filling. They are like little pecan pies and are incredibly delicious!

Course Dessert

Cuisine Canadian

Prep Time 30

Cook Time 25

Total Time 55

Servings -15 tarts

Calories 486kcal

Author Nina

Equipment

one or two 12 cup muffin tin(s)

Ingredients

Pie Dough

2 ¼ cup all purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
1 cup unsalted butter cold, cut into 1" pieces
3 tablespoons water cold
3 tablespoons milk cold

Butter Tarts

½ cup unsalted butter melted
1 cup brown sugar packed
2 large eggs room temperature
½ cup maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan pieces or raisins

Instructions

Tart

Grease a 12-cup muffin tin.
Whisk flour, granulated sugar, and salt together in a large bowl. Add cold butter to the bowl and use a pastry cutter or a fork to work the butter into the flour mixture. Work the butter into the flour mixture until butter is well distributed and the butter is about the size of peas.
Mix the water and milk together in a small bowl. Add the to the dough a bit at a time. Use your hands or a wooden spoon to fold the water into the dough. You want to keep adding the liquid until the dough clumps together.
Break the dough into 2 pieces and wrap each in plastic wrap. Store in the refrigerator for at least 1 hour or up to 2 days.
When ready to make the tarts, roll out dough on a floured surface, about ¼-inch thick. Cut 5-inch circles out of the dough and line each muffin cup with the pastry. Line it so that the pastry comes about ½-inch higher than the muffin tin. Chill the pastry lined tin while you prepare the filling.

Butter Tart Filling

Preheat oven to 400°F (205°C).
In a large bowl, whisk melted butter, brown sugar, eggs, maple syrup, lemon juice, vanilla, and salt together.
Put a 5-7 pecan pieces in the bottom of each tart shell. Ladle the filling into each shell, about ¾ full.
Bake for 10 minutes, then reduce oven to 375°F (190°C) and bake for an additional 10-15 minutes, rotating muffin tin half-way through. Tart filling should be bubbling and crust edges will be browned.
Cool the tarts while in the muffin tin for 5 minutes. Use a knife to run it around the edges of each tart, twisting them to prevent sticking. Keep the tarts in the pan until fully cooled.
Store the butter tarts at room temperature in an air tight container for up to 3 days.

Nutrition