Canadian Maple Tarts

While butter tarts are definitively Canadian, a tart made from maple syrup only (no refined sugar) must be even more so. Don't leave out the cider vinegar as it provides a subtle balance to the deliciously sweet filling.

  • Prep time: 90 + min
  • Makes: 16
  • Cook time: 30 min

Nutritional Information


  • Calories 290
  • Fat 16 g
  • Saturated Fat 7 g
  • Cholesterol 40 mg
  • Carbohydrate 34 g
  • Fibre 1 g
  • Sugars 18 g
  • Protein 2 g
  • Sodium 160 mg
  • Potassium* 100 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


3/4 cup / 175 mL
cold unsalted butter, cubed
3/4 cup / 175 mL
cold vegetable shortening, cubed
3 cup / 750 mL
all-purpose flour
1 tsp / 5 mL
Island Gold shell eggs, large
1/4 cup / 50 mL
Ice Water
1 and 1/2 tsp / 7 mL
Cider Vinegar
Island Gold shell eggs, large
2 tbsp / 30 mL
all-purpose flour
1/4 tsp / 1 mL
1 and 1/2 cup / 375 mL
all-purpose flour
2 tbsp / 30 mL
melted, unsalted butter
1 and 1/2 cup / 375 ml
Maple Syrup (preferably dark)
1 tbsp / 15 mL
cider vinegar


  1. Pastry: Place cubed butter and shortening in the freezer for 5 minutes. Meanwhile, combine flour and salt in a food processor. Whisk egg with ice water and vinegar in a glass measure.
  2. Add butter and shortening to food processor; pulse until mixture has uniform coarse pea-sized crumbs. Transfer to a large bowl. Pour over egg mixture; stir with a fork until a shaggy dough forms. (Add up to 2 tbsp/30 ml extra ice water if dough looks dry).
  3. Gently press dough together into a ball; divide equally and flatten into two discs. Chill for at least 1 hour. Roll out each portion of pastry 1/8 inch (2 mm) thick and use a 4 inch (16 cm) cutter to cut out 16 circles. Press lightly into muffin pans. Chill for 15 minutes.
  4. Preheat oven to 375°F (190°C); place rack in lowest position.
  5. Filling: Whisk egg with flour and salt until smooth; gradually whisk in maple syrup, butter and cider vinegar. Pour 2 tbsp (30 ml) filling into each tart shell.
  6. Bake for 30 to 35 minutes or until pastry is golden and filling is set. Immediately run a thin knife around each tart when still hot to loosen any cooked on syrup. Cool for 15 minutes; remove to a rack to cool completely.


  • Use a leaf shaped cutter to cut out small decorations from the scraps to garnish the top of your tarts. Arrange on a parchment paper lined baking sheet and brush with egg wash. Bake on the centre rack (above tarts) for 10 to 12 minutes or until golden.
  • Use purchased refrigerated dough or frozen tart shells as a shortcut if preferred.
  • Add a few chopped pecans, walnuts, raisins or currants to each shell before spooning in the filling. Or, for another Canadian product, add dried cranberries.