Maple Butter Tarts with Pecans & Cashews Maple Butter Tarts with Pecans & Cashews

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

These iconic Canadian treats are rich, delicious and simply irresistible. 

  • Prep time 30 minutes
  • Total time 2 hours
  • Portion size 12 servings




In large bowl, mix flour with salt. Using pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; stir in enough ice water to make 1⁄3 cup.

Gradually pour egg mixture over flour mixture; using fork, stir quickly until dough comes together. On lightly floured work surface, shape dough into ball and flatten into disc. Wrap dough in plastic wrap; refrigerate for 1 hour.


Meanwhile, in separate bowl, whisk together brown sugar, maple syrup, eggs, butter, vinegar, cornstarch and salt. Set aside.

Preheat oven to 400°F. Lightly grease 12-cup muffin tin; set aside. Divide dough into 12 portions; shape each portion into ball. Transfer each ball of dough to prepared muffin cup, pressing evenly onto bottom and up side of cup. Divide pecans among shells. Spoon maple syrup mixture evenly into cups.

Bake tarts in bottom third of oven until filling is bubbling and crust is golden, 18 to 20 minutes. Let stand for 5 minutes in pan on rack. Using small spatula, remove tarts from muffin cups; let cool directly on rack. (Can be refrigerated for up to 3 days or frozen for up to 1 month.)


In bowl, combine pecans, cashews, maple syrup and coconut; stir in vanilla. Melt butter in skillet set over medium heat; stir in nut mixture. Cook, stirring, until nuts are fully coated and sticky, about 5 minutes. Spoon over tarts.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 3 g
  • Sodium 250 mg
  • Sugars 29 g
  • Protein 6 g
  • Calories 495
  • Total fat 32 g
  • Cholesterol 70 mg
  • Saturated fat 10 g
  • Total carbohydrate 46 g
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Baking & Desserts

Maple Butter Tarts with Pecans & Cashews