The best Canadian treat are these Maple Pecan Butter Tarts with pecans and maple syrup. These taste just like pecan pie, and is the perfect butter tart recipe.
Maple Pecan Butter Tarts
These most famous tarts seem to be synonymous with Christmas, don’t you agree?
I don’t think there’s ever been a holiday season without enjoying this classic treat and perhaps also Whipped Shortbread Cookies.
Besides the taste, I just love how simple it is to make these yummy treats.
Taking just a few ingredients, these Canadian Butter Tarts can be made in no time.
Just like these classic Confetti Squares and this beautiful tart pie that is the wonderful Chocolate Pecan Tart, there are some holiday treats I make year after year.
Old fashioned butter tarts have been a tradition since I have been a kid.
The first time is never the last time once you’ve tasted these.
Yet these particular delicious treats are one butter tart recipe that everyone I knew made from memory, so I had to literally recreate on my own.
These are the best butter tarts thanks to trial and error.
How to Make Maple Pecan Butter Tarts
For this recipe, you’ll need the following ingredients:
- Tart Shells
- Butter, melted
- Brown Sugar
- Maple syrup
- Eggs
- Pecans
While you could make your own homemade pastry shell for this recipe, I’ve always just used pre-made tart shells, both regular sized or the mini sized variety.
They do the trick and save a ton of time in making.
- Preheat the oven to 350 degrees
- In a large bowl mix together the melted butter, brown sugar, maple syrup, eggs and pecans
- Fill each small pastry shells with filling, to about 3/4 full and arrange on a baking sheet
- Bake for 22-25 minutes, until the pastry edges are a golden brown.
- Remove from oven allow to sit for 2 minutes, the transfer to wire cooling rack. Cool completely and enjoy!
These Maple Pecan Butter Tarts is taking that classic best ever butter tart recipe and kicking it up another Canadian notch with maple syrup!
It’s one of my favourite pecan recipes next to Pecan Haystacks.
It’s a fine addition that gives a subtle maple taste. Sometimes I also add a bit of Vanilla Extract as well, because I simply love the flavour.
Many love this recipe as well, because it doesn’t call for corn syrup.
Butter, pecans and maple syrup – combined into a delicious tart filling.
This Canadian butter tart recipe has a flaky crust, sweet and a sticky gooey caramel-like texture. Perfection!
Should butter tarts be refrigerated?
They should be stored in the fridge, in an airtight container.
Yet they are best served at room temperature or heated ever so slightly in the microwave {not with the foil liner!}, to give that fresh out of the oven taste.
Can you freeze butter tarts?
Of course! In past years I’ve made big batches and have stored in the freezer for months.
Simply take out what you need, thaw and enjoy.
This means you’ll always have a holiday treat on hand for when company comes.
The ability to freeze makes butter tarts the ideal treat for a baking exchange as well.
You can can make them ahead of time {when you have the time}, and freeze until giving.
Also note, you can omit the maple syrup if you wish, and you can swap raisins for pecans too.
Personally, the perfect tart is this recipe thanks to the nutty flavour, yet we all have our own preferences!
I hope you enjoy this classic Canadian treat as much as I do, it helps put the Merry in Christmas!
If you are looking for another easy treat to make during the holiday season, for yourself or for a baking exchange, check out this Christmas Trash Snack Mix.
It’s simple and addicting!
Maple Pecan Butter Tarts
Yield: 24
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
The Best Canadian treat are these Maple Pecan Butter Tarts with pecans and maple syrup. Tasting just like pecan pie, a perfect butter tarts recipe.
Ingredients
- 24 Tart Shells
- 1/3 cup Butter, melted
- 1 3/4 cups Brown Sugar
- 4 tbsp maple syrup
- 2 Eggs
- 1 1/3 cup Pecans, chopped
Instructions
- Preheat the oven to 350 degrees
- In a bowl mix together the melted butter, brown sugar, maple syrup, eggs and pecans
- Fill each tart shell with filling, to about 3/4 full and arrange on a baking sheet
- Bake for 22-25 minutes, until the pastry edges are a golden brown.
- Remove from oven allow to sit for 2 minutes, the transfer to wire cooling rack. Cool completely and enjoy!
Nutrition Information:
Yield: 24Serving Size: 24 Servings
Amount Per Serving:Calories: 202Saturated Fat: 3gCholesterol: 23mgSodium: 72mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 2g
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