Puff Pastry Walnut Butter Tarts

There’s a bakery downtown that makes butter tarts in puff pastry and they’re amazing. I decided to make my own version; albeit without raisins as I really don’t like raisins.

The end result was really good. I didn’t make my own puff pastry for this one, I bought some dough from a local French baker. For the grocery store they’ll usually be in the frozen section.

Butter Tarts (Original)

  • Puff Pastry Dough (I used store-bought)
  • 1/4 Cup Butter, Softened
  • 1/4 Cup Sugar
  • 1/2 Cup Maple Syrup
  • 2 Tsp Molasses
  • 1 Egg
  • 1/2 Tsp Vanilla
  • 1/2 Cup Chopped Walnuts
  1. Preheat the oven to 400 F.
  2. Roll out the puff pastry dough.
  3. Cut dough into 12 pieces, place in muffin cups.
  4. Any dough that flopped outside of the cup it was put in I would roll up a bit, so that the dough made a cup shape.
  5. In a large bowl, cream the butter, sugar, maple syrup and molasses.
  6. Stir in the egg and vanilla, mix well.
  7. Stir in the chopped walnuts.
  8. Fill each tart shell with the mixture. Don’t fill more than half way – the puff pastry will expand while baking and it could overflow.
  9. Bake for 15 minutes for a runny butter tart or 20 minutes for a firm butter tart.
  10. Let cool 10 minutes before removing tarts from pan.

butter tarts