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
- Preheat the oven to 400 F.
- Roll out the puff pastry dough.
- Cut dough into 12 pieces, place in muffin cups.
- 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.
- In a large bowl, cream the butter, sugar, maple syrup and molasses.
- Stir in the egg and vanilla, mix well.
- Stir in the chopped walnuts.
- 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.
- Bake for 15 minutes for a runny butter tart or 20 minutes for a firm butter tart.
- Let cool 10 minutes before removing tarts from pan.