Butter Tarts

Does a recipe get more Canadian than this combination of maple syrup and Dark Brown Sugar from Canada’s oldest sugar brand? A true Canadian original, there’s nothing quite like biting into the rich, decadent filling and buttery, flaky pastry shell to fill your mind with memories and your heart with joy.

Prep Time
1 hour
30 minutes chilling time
Bake Time
30 to 40 minutes
Classic butter tarts in a muffin pan

Scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Rolling pin

Round cutter (4-inch)

Standard muffin tin (12 wells)


Medium bowl


Fine-mesh sieve

Large measuring cup

Paper liners x 12

Pie weights OR dried beans OR uncooked rice

Wire cooling rack

12 tarts
For the pastry:
  • 1 recipe “Pie Crust”
For the filling:
  • ¾ cup (163 g) Redpath® Dark Brown Sugar, packed
  • ¾ cup (188 ml) pure maple syrup
  • 3 tbsp (43 g) butter, melted (warm)
  • 1 tsp (5 ml) pure vanilla extract
  • 1 tsp (5 ml) apple cider vinegar
  • ½ tsp (3 g) salt
  • 2 eggs, lightly beaten
For the pastry dough:

Step 1

Make dough as directed in the recipe “Pie Crust”.

Step 2

Roll dough to ⅛-inch thickness. With a 4-inch cutter, cut 12 rounds.

Step 3

Lightly grease the wells of a standard muffin tin with butter or baking spray. Line greased muffin wells with pastry rounds, ensuring dough extends above the rim. Dock the bottom and sides of each tart shell with a fork. Freeze; 30 minutes. 

Step 4

Preheat oven to 325°F (163°C).

For the filling:

Step 1

In a bowl, whisk the Redpath® Dark Brown Sugar, maple syrup, melted butter, vanilla extract, apple cider vinegar, and salt until sugar dissolves.

Step 2

Whisk in eggs until thoroughly combined. Pour mixture through a sieve into a large measuring cup.

Step 3

Remove muffin tin from freezer. Place a liner in each tart shell and fill with dried beans or pie weights.

Step 4

To blind bake the tart shells, place tin into preheated oven for 15 minutes or until crusts look dry. Remove liners and pie weights. Continue baking until pastry surface is golden in colour and completely dry; 8 to 10 minutes.

Step 5

Whisk filling and divide evenly into the shells, filling them as much as possible.

Step 6

Return tin to oven. Bake for 10 to 15 minutes, or until filling has puffed up but has a slight jiggle in the centre. Remove from oven and cool completely on a wire cooling rack.

Classic butter tarts on a serving dish