Print

Maple Bourbon Butter Tarts Recipe with Gooey Caramel Center

maple bourbon butter tarts - featured image
Print Recipe

These Maple Bourbon Butter Tarts are an elevated twist on the classic Canadian treat, featuring a buttery, flaky crust and a gooey caramel-like center with hints of maple and bourbon.

Ingredients

Scale
  • 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
  • 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)
  • Pinch of salt

Instructions

  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.
  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.

Notes

[‘Chill your dough to ensure a flaky crust.’, ‘Avoid overfilling the tart shells to prevent overflow.’, ‘Bourbon can be substituted with rum, whiskey, or vanilla extract.’, ‘Let the tarts cool before removing them from the muffin tin to avoid breaking the crust.’]

Nutrition

Keywords: Maple, Bourbon, Butter Tarts, Dessert, Canadian, Caramel, Sweet Treats, Baking

Find it online: https://fuzzyforker.com/maple-bourbon-butter-tarts-recipe-with-gooey-caramel-center/