Honey Maple Butter Tarts
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Honey Maple Butter Tarts

Gooey or custardy, butter tart aficionados are well divided and heated when it comes to Canada’s beloved sweet treat. Billy Bee Honey, maple syrup and brown sugar make for a balanced, caramel note with a mellow honey finish.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes / Refrigeration Time: 1 hour 45 minutes
  • Makes: 12 servings
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All You Need

  • Dough:
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) Club House Sea Salt Grinder
  • 1/2 cup (125 mL) cold unsalted butter, cubed
  • 1 egg yolk
  • 2 tsp (10 mL) cider vinegar or white vinegar
  • 1/3 cup (75 mL) ice water
  • Filling:
  • 2/3 cup (150 mL) packed brown sugar
  • 1/3 cup (75 mL) Billy Bee Honey
  • 1/4 cup (50 mL) unsalted butter, melted
  • 3 tbsp (45 mL) maple syrup
  • 2 eggs
  • 1 tsp (5 mL) Club House Pure Vanilla Extract or Club House Imitation Maple Extract
  • 1/2 tsp (2 mL) Club House Sea Salt Grinder

Instructions

  1. Dough: Pulse flour and salt in food processor until mixed. Add butter and pulse until coarse crumbs form. In measuring glass, whisk yolk, vinegar and water with fork.

  2. Drizzle in yolk mixture through funnel, pulsing dough 4 times. Turn out onto work surface and knead dough 4-6 times until it comes together, adding more ice water if needed. Form into ball and flatten into disc. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

  3. Filling: Whisk sugar, honey, butter, syrup, eggs, vanilla and salt in bowl until smooth; set aside.

  4. Preheat oven to 375°F (190°C) and arrange rack on bottom third level. Remove dough from fridge and let stand 10-15 minutes until malleable. Spray 12-cup muffin tin with vegetable oil and set aside.

  5. Roll dough to scant ¼-inch (0.5 cm) thickness on lightly floured surface. Cut out 12 circles using 4-inch (10 cm) round cutter, re-rolling scraps. Press dough into each muffin cup, pressing sides and bottom to corners. Refrigerate until cold, 30-45 minutes.

  6. Fill each tart shell with filling until half full, discarding any leftover.

  7. Bake until dough is golden and filling is puffed, 25-30 minutes. Let stand 5 minutes. Run knife around edge and transfer to cooling rack.

  8. Test Kitchen Tip: Switch it up, substitute Club House Pure Vanilla Extract for Club House Imitation Caramel Extract.

  9. Test Kitchen Tip: Fun fillers: Sprinkle in raisins, currants, pecans, walnuts or even chocolate pieces in tart shells before adding the filling and bake.

  10. Test Kitchen Tip: Add ½ tsp (2 mL) Club House Ground Cinnamon to flour mixture for a cinnamon-y crust.

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