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Maple Butter Tarts


Can substitute corn syrup for the maple syrup if needed.

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  • Sour cream pastry:
  • 3/4 cup brown sugar
  • 1/2 cup maple syrup
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 tbsp cider vinegar
  • 1/2 tsp salt
  • 1/2 cup chopped walnut halves
  • 1/4 cup dried currants
  • 1/4 cup golden raisins
  • 1 1/4 cup flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold lard, cubed
  • 2 tbsp ice water
  • 4 tsp sour cream



Step 1

In food processor, combine flour, salt, butter and lard. Combine until crumbly texture. Add sour cream. Add water a little at a time until a soft dough forms. Remove from processor and shape into a flat disc, wrap in plastic wrap and refrigerate about 30 minutes. Roll out dough on a lightly floured surface to a 1/8 inch thickness. Using a 4 inch round cutter, cut out 12 circles, re rolling and cutting scraps. Fit into 12 muffing cups, refrigerate 30 minutes.

Meanwhile, whisk together brown sugar, syrup, butter, eggs, vinegar and salt. Divide walnuts, currents and raisins evenly among pastry shells. Spoon a scant 1/4 cup filling into each shell.

Bake at 350F for 20 to 25 minutes, until golden brown. Let cool in pan on a rack for 20 minutes before removing to cool completely.

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