Small‑Batch Canadian Maple Butter Tarts (Easy Homemade Recipe)

If you’re looking for a classic Canadian treat in a perfectly small‑batch size, these Maple Butter Tarts are everything you love about the traditional dessert — sweet, gooey, buttery, and irresistibly nostalgic. Made with real maple syrup and a tender homemade pastry, this recipe delivers all the flavour of the iconic Canadian butter tart in a simple, manageable batch ideal for small households, weekend baking, or whenever the craving strikes.

These tarts feature a rich maple‑forward filling that bakes up beautifully inside flaky pastry shells, creating that perfect balance of caramelized edges and soft, luscious centers. Whether you prefer your butter tarts slightly runny or more set, this easy recipe gives you delicious results every time.

If you love Canadian baking, maple desserts, or small‑batch recipes, this cozy classic deserves a spot in your kitchen. They’re simple, comforting, and guaranteed to disappear quickly — a true taste of Canada in every bite.

 

Butter tarts are a very much beloved Canadian Treat. They are very similar to the Scottish Ecclefechan tarts.  I strongly suspect that they were adapted from the original Scottish recipe when the Scots immigrated to Canada, but I could be wrong. In any case they are rather unique to Canadian food culture and something everyone loves.

I can remember my sister and I splitting a package of them (they came two in a pack) from the local military commissary when we were teens. We would sit on the hill overlooking the commissary eating them and nothing tasted better to us. They were not something our mother ever baked, so this was a real treat for us.

I loved them then. I love them now.  When I saw this recipe which used Maple Syrup to make them, I knew I had to try it.  What could be more Canadian than Maple syrup?   I didn't want a full batch however, so I reduced the quantities to make only six rather than twelve tarts.

The recipe reduces the maple syrup used to give a real depth of maple flavor. You don't need to do this if you don't want to. The end result will be a somewhat runnier tart, but some people like that.  

These were delicious. I did use premade frozen tart shells on this occasion for speed and convenience. They turned out lovely with a nice thick filling and beautiful flavor. I enjoyed with a hot cup of Blueberry herbal tea (so delicious.) I was very tempted to top with a squirt of whippy cream, but restrained myself!  I highly recommend!

 

INGREDIENTS NEEDED

TO MAKE

CANADIAN MAPLE BUTTER TARTS

There is nothing complicated about this small batch recipe. Feel free to double the recipe if you wish a larger number of tarts.

• Butter and Lard pastry (You will only need half of the recipe. You can freeze the remainder for another day and purpose.)
• 1/4 cup (50g) soft light brown sugar
• 1/3 cup (80ml) pure maple syrup
• 2 TBS (28g) butter, melted and cooled
• 1/2 of a large egg, beaten
• 1/2 tsp vanilla extract
• pinch of salt

 

NOTES ON INGREDIENTS

• 
  
• Feel free to either make your own pastry as per the link provided or use a good quality frozen tart pastry. I like the Tenderflake frozen tart shells. They come 12 in a package. In all transparency, I usually partially bake them before using them to ensure a nice crisp bottom. It only takes 5 to 8 minutes to do so.
• There is no need to pack the brown sugar firmly. Loosely measured works fine for this recipe.
• Make sure you use pure maple syrup, not pancake syrup.
• I used a large egg. Beat it up in a small dish and then measure half of it out for a small batch. The rest can be discarded or added to more eggs for scrambled eggs.
• I used salted butter.
• I use only pure vanilla extract.

 

HOW TO MAKE

CANADIAN MAPLE BUTTER TARTS

Using frozen tart shells certainly will speed up the process, but altogether these are not at all difficult to make. For speed and convenience I did use frozen tart shells on this occasion rather than make my own pastry. You can find my Butter Lard Pastry recipe here if you wish to make your own.

1. Prepare your pastry. Shape into two rounds. Wrap one round tightly in plastic cling film and then in aluminum foil. Label, date and freeze for up to 3 months. (To use thaw in the refrigerator overnight.)
2. Roll out your pastry to 1/4 inch thickness on a lightly floured surface. Stamp into 3 inch rounds. (I use a round metal pastry cutter to do this.) Fit into your tart tins. Place in the refrigerator to chill while you make the filling. (Alternately you can use frozen tart shells, thawed.)
3. Place your maple syrup into a small saucepan. Simmer over medium heat for 10 to 15 minutes until the syrup has reduced to 1/4 cup (60ml). Set aside to cool. (Make sure the syrup has cooled to at least room temperature before using.)
4. Preheat the oven to 425*F/220*C/ gas mark 7.
5. Whisk together the cooled maple syrup, half of the beaten egg, brown sugar, melted butter and salt until well combined. (I use a small wire whisk to do this.)
6. Place your tart shells on a baking tray. Divide the filling mixture between the prepared tart shells filling them 2/3 to 3/4 full. (Do not be tempted to overfill.)
7. Bake on the bottom shelf of the oven for 12 to 15 minutes. Cook completely before serving and store any leftovers in an airtight container.

 

HINTS & TIPS FOR SUCCESS

Use real dairy butter for the best flavor.

With so few ingredients quality matters.

Simmer and reduce the maple syrup first.

Reducing the maple syrup to half it's volume intensifies the maple flavor and created a thicker syrup that improves the filling texture.

Cool the syrup and melted butter completely before using.

Adding hot syrup and butter can scramble the egg in the filling. This is not what you want to happen.

Keep your pastry really cold.

Both the butter and lard should be chilled before using and the tart shells should be chilled before filling. This will give you a tender and flaky tart shell and help to keep the shells from shrinking when they bake.

Don't overwork the pastry.

Handle the pastry just enough to bring it together. Overworked pastry is tough.

Don't overfill the tart shells.

Overfilling the tart shells will make a mess in the oven and the filling may not set properly in the allotted time. 

Bake on the bottom rack.

This helps the pastry to brown evenly and nicely on the bottom.

Let the tarts cool completely before removing them from the tins or serving.

The filling firms up as it cools, making them easier to remove. The filling is very hot and can easily burn the mouth.

 

FREQUENTLY ASKED QUESTIONS

WHAT MAKES THESE BUTTER TARTS DIFFERENT FROM REGULAR BUTTER TARTS?

The use of maple syrup for one and the maple syrup reduction which increases the maple flavor and makes the filling less runny.

CAN I ADD RAISINS, PECANS, OR CHOCOLATE CHIPS?

Yes, while the filling for this is classic and maple forward, you can absolutely add raisins, currants, chocolate chips or toasted walnuts or pecans to the bottom of each pastry shell before filling.

HOW CAN I GET THE FLAKIEST PASTRY?

If making your own pastry from scratch, keep everything cold. My pastry recipe uses both butter and lard for strength and tenderness. Chilling the pastry ensures maximum flakiness when the tarts hit the cold oven.

SHOULDN'T THE FILLING FOR A BUTTER TART BE A BIT RUNNY?

Traditionally yes, but by reducing the maple syrup for these tarts, and thickening it, this recipe produces a filling that is a bit thicker. If you would rather have a runny tart, then don't bother to reduce the maple syrup.

CAN THIS RECIPE BE DOUBLED?

Yes, you can safely double this recipe to make 12 tarts rather than six.

 

A FEW OTHER SWEET TART RECIPES FOR YOU TO CONSIDER

I love tarts. Small individual little pies just for one. Who doesn't! A small sweet tart and a hot cuppa. You can't beat it. Here are a few more recipes for tarts you might enjoy!

EASY BAKEWELL TARTS - Buttery pastry, a layer of bright, fruity jam, and a soft almond‑kissed sponge on top — every bite is a perfect little harmony of flavours. Cozy and nostalgic, these are a traditional British bake that everyone loves. Topped with additional toasted flaked almonds (optional), a sweet almond glaze and a candied glace cherry.  Golden brown, fragrant and delicious.

SCOTTISH COCONUT AND JAM TARTS -  These tarts are one of those old‑fashioned treats that feel like pure comfort in every bite. Crisp, buttery tart shells cradle a spoonful of bright raspberry jam, all topped with a sweet, golden coconut macaroon mixture that bakes into the most irresistible little dome of chewy, toasty goodness. They’re simple to make, use everyday ingredients, and taste exactly like something you’d find in a cozy Scottish bake shop

 

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Yield: 6 tarts

Author: Marie Rayner

Canadian Maple Butter Tarts

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

A delicious twist on a traditional Canadian tart. This is a small-batch recipe which can easily be doubled.

Ingredients

• Butter and Lard pastry (You will only need half of the recipe. You can freeze the remainder for another day and purpose.)
• 1/4 cup (50g) soft light brown sugar
• 1/3 cup (80ml) pure maple syrup
• 2 TBS (28g) butter, melted and cooled
• 1/2 of a large egg, beaten
• 1/2 tsp vanilla extract
• pinch of salt

Instructions

1. Prepare your pastry. Shape into two rounds. Wrap one round tightly in plastic cling film and then in aluminum foil. Label, date and freeze for up to 3 months. (To use thaw in the refrigerator overnight.)
2. Roll out your pastry to 1/4 inch thickness on a lightly floured surface. Stamp into 3 inch rounds. Fit into your tart tins. Place in the refrigerator to chill while you make the filling. (Alternately you can use frozen tart shells, thawed.)
3. Place your maple syrup into a small saucepan. Simmer over medium heat for 10 to 15 minutes until the syrup has reduced to 1/4 cup (60ml). Set aside to cool.
4. Preheat the oven to 425*F/220*C/ gas mark 7.
5. Whisk together the cooled maple syrup, half of the beaten egg, brown sugar, melted butter and salt until well combined.
6. Place your tart shells on a baking tray. Divide the filling mixture between the prepared tart shells filling them 2/3 to 3/4 full.
7. Bake on the bottom shelf of the oven for 12 to 15 minutes. Cook completely before serving and store any leftovers in an airtight container.

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