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
  • Potassium* 100 mg
  • Saturated Fat 7 g
  • Fat 16 g
  • Cholesterol 40 mg
  • Carbohydrates 34 g
  • Fibre 1 g
  • Sugar 18 g
  • Protein 2 g
  • Sodium 160 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
1/4 cup / 50 ml
Egg Creations Whole Egg Original, well shaken
1/4 cup / 50 ml
Ice Water
1 and 1/2 tsp / 7 ml
Cider Vinegar
1/4 cup / 50 ml
Egg Creations Whole Egg Original, well shaken
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.


  1. 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.

  2. Use purchased refrigerated dough or frozen tart shells as a shortcut if preferred.

  3. 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.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

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