Maple Bourbon Butter Tarts Recipe with Gooey Caramel Center

There’s something magical about biting into a warm, flaky butter tart and discovering that gooey, caramel-like center. Add a splash of maple syrup and a hint of bourbon, and you’ve got yourself a dessert that’s irresistible in every sense of the word. These Maple Bourbon Butter Tarts are an elevated twist on the classic Canadian treat, and trust me, they’re going to be your new favorite indulgence.

I first stumbled upon this idea during a family gathering, where I wanted to impress my relatives with a sweet, comforting dessert that still had a touch of sophistication. I decided to experiment with maple syrup and bourbon, and let’s just say these butter tarts were the star of the evening. Since that day, this recipe has become a staple in my kitchen, especially for holidays and special occasions.

Whether you’re looking to wow guests or treat yourself to something truly special, this Maple Bourbon Butter Tart recipe is the perfect answer. The combination of buttery pastry, sweet maple notes, and the warmth of bourbon creates a nostalgic yet modern dessert that’s impossible to resist. Let’s dive right in!

Why You’ll Love This Recipe

• Rich and Decadent Flavors: The buttery, flaky crust paired with the gooey caramel center is a match made in dessert heaven. The maple and bourbon add depth, making each bite a flavor explosion.
• Simple Ingredients: You don’t need fancy ingredients to create this show-stopping dessert. Most of the elements are pantry staples, with a couple of indulgent touches.
• Perfect for Special Occasions: Whether it’s a holiday dinner, birthday celebration, or just a casual gathering, these butter tarts bring a touch of elegance to the table.
• Customizable: You can easily adapt this recipe to suit your preferences—add nuts, chocolate chips, or even experiment with booze-free alternatives.
• Kid-Friendly and Adult-Approved: While the bourbon adds a sophisticated kick, it’s subtle enough that the whole family can enjoy these tarts.

Unlike traditional butter tarts, these have a unique twist with the addition of maple syrup and bourbon. It’s the perfect balance of sweet and smoky flavors, and the caramel center takes it to another level. It’s the kind of dessert that will have you saying, “Just one more bite,” every single time.

What Ingredients You Will Need

This recipe uses simple, classic ingredients with a touch of indulgence to create a dessert that’s both nostalgic and unique.

• For the Tart Shell:
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (60ml) ice water
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
• For the Filling:
  • 1 cup (200g) light brown sugar
  • ½ cup (120ml) maple syrup (pure maple syrup for best flavor)
  • ⅓ cup (75g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons bourbon (optional, but highly recommended)
  • Pinch of salt

These ingredients come together to create a dessert that’s equal parts luxurious and comforting. If you don’t have bourbon, feel free to skip it, or substitute with rum or whiskey for a similar flavor profile. For a nutty twist, you can mix in some chopped pecans or walnuts into the filling!

Equipment Needed

• Muffin Tin: A standard 12-cup muffin tin works perfectly for shaping the tart shells.
• Rolling Pin: Essential for rolling out the pastry dough evenly.
• Mixing Bowls: You’ll need separate bowls for the crust and the filling.
• Pastry Cutter: If you don’t have one, a fork works just fine for cutting the butter into the flour.
• Whisk: A sturdy whisk makes mixing the filling smooth and easy.
• Measuring Cups and Spoons: Accurate measurements are key to getting the perfect texture.

Don’t worry if you don’t have a pastry cutter—using your fingers to crumble the butter into the flour works just as well. And if you don’t own a rolling pin, a clean glass bottle can be a great substitute in a pinch!

Preparation Method

1. Prepare the Tart Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter (or your fingers) to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough—it should be slightly crumbly but hold together when pressed.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the butter firm up and ensures a flaky crust.
4. Roll Out the Dough: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface until it’s about ⅛-inch thick.
5. Using a round cookie cutter or a glass, cut out circles slightly larger than the muffin tin cups. Gently press each circle into a muffin cup, trimming any excess dough. Place the tin in the fridge while you prepare the filling.
6. Make the Filling: In a medium bowl, whisk together the brown sugar, maple syrup, melted butter, eggs, vanilla extract, bourbon, and salt until smooth.
7. Fill the Tarts: Remove the muffin tin from the fridge. Pour the filling into each tart shell, filling about ¾ full. Be careful not to overfill, as the filling will bubble up while baking.
8. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until the filling is set but still slightly jiggly in the center. The tart shells should be golden brown.
9. Cool: Allow the tarts to cool in the muffin tin for about 10 minutes before carefully removing them. Transfer to a wire rack to cool completely.

And there you have it—a batch of Maple Bourbon Butter Tarts with the perfect balance of flaky crust and gooey caramel center!

Cooking Tips & Techniques

• Chill Your Dough: Don’t skip the chilling step for the tart dough—it’s essential for creating a flaky crust that doesn’t shrink in the oven.
• Don’t Overfill: It’s tempting to pack in as much filling as possible, but leaving a little space at the top prevents overflow and sticky messes.
• Bourbon Substitutes: If bourbon isn’t your thing, try rum, whiskey, or even a splash of vanilla extract for a non-alcoholic option.
• Keep an Eye on the Oven: Butter tarts can go from perfect to overdone quickly, so check them a couple of minutes before the minimum baking time ends.
• Let Them Cool: Patience is key! Let the tarts cool before removing them from the muffin tin to avoid breaking the delicate crust.

These tips will ensure your butter tarts turn out beautifully every single time. Trust me, I learned the hard way—especially about not overfilling!

Variations & Adaptations

• Nutty Additions: Stir in a handful of chopped pecans or walnuts to the filling for an extra crunch.
• Seasonal Twist: Swap the maple syrup for honey and add a pinch of cinnamon for a fall-inspired variation.
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to cater to dietary restrictions.
• Booze-Free Version: Skip the bourbon altogether and add a little extra vanilla extract for a family-friendly treat.
• Chocolate Lovers: Sprinkle mini chocolate chips into the filling before baking for a rich, chocolatey surprise.

Feel free to get creative and make this recipe your own—it’s incredibly versatile!

Serving & Storage Suggestions

Serve these Maple Bourbon Butter Tarts slightly warm or at room temperature. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. A hot cup of coffee or tea also makes a great companion to these rich, buttery treats.

To store, place the tarts in an airtight container and refrigerate for up to 5 days. If you’ve made a large batch, you can freeze them for up to 2 months. To reheat, simply pop them in a 300°F (150°C) oven for 5-7 minutes, or until warmed through. Be sure to let them cool for a few minutes before digging in!

One of the best things about these tarts is how the flavors deepen with time. The caramel becomes more pronounced, and the maple and bourbon notes really shine through.

Nutritional Information & Benefits

While these butter tarts are definitely a treat, they contain some wholesome ingredients like real maple syrup and eggs. Maple syrup is a natural sweetener that contains antioxidants and minerals like zinc and manganese. Eggs provide protein and essential vitamins, making these tarts a bit of a guilt-free indulgence.

Each tart contains approximately:

• Calories: 240
• Fat: 12g
• Carbohydrates: 30g
• Protein: 3g

Keep in mind that these values may vary depending on ingredient brands and any substitutions you make. For those with dietary restrictions, be cautious as this recipe contains gluten, dairy, and eggs.

Conclusion

There’s no denying it—Maple Bourbon Butter Tarts with Gooey Caramel Center are a dessert worth making, sharing, and savoring. They’re rich, sweet, and oh-so-satisfying, with just the right amount of gooeyness to make you swoon.

I love these tarts because they remind me of cozy family gatherings and the joy of sharing food with loved ones. Plus, they’re easy to customize, so you can make them truly your own.

So, grab your apron and give this recipe a try. I’d love to hear how it turns out! Share your thoughts, variations, or even your baking fails in the comments. Don’t forget to pin this recipe for later—you’ll want to make it again and again. Here’s to sweet moments and delicious treats!

FAQs

Can I make these butter tarts ahead of time?

Yes! You can make them a day or two ahead and store them in the fridge. Warm them up slightly before serving for that fresh-out-of-the-oven taste.

Can I use store-bought tart shells?

Absolutely! While homemade dough is unbeatable, store-bought tart shells can save time and work perfectly for this recipe.

What’s the best substitute for bourbon in this recipe?

If you don’t want to use alcohol, you can simply leave it out or replace it with extra vanilla extract for a similar depth of flavor.

Can I make these tarts dairy-free?

Yes, use plant-based butter and a non-dairy milk like almond or oat milk. Make sure your tart shells are also dairy-free!

How do I prevent the filling from overflowing?

Avoid overfilling the tart shells. Fill them only about ¾ full to leave room for the filling to bubble up without spilling over during baking.

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