Can I make butter tarts ahead?

Yes. Bake them up to 2 days ahead, refrigerate promptly, and store them covered so the pastry stays tender.

Why is my filling runny?

The filling may need a few more minutes in the oven or extra cooling time. It should bubble in the oven and thicken as the tarts cool.

Can I leave out the raisins?

Yes. You can omit them or replace them with currants, chopped dates, dried cranberries, or toasted pecans.

Can I use store-bought pastry?

Yes. Store-bought pie dough works well for a faster beginner version; roll it thinly and cut circles that fit your muffin tin.

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Pies & Tarts

British Butter Tarts with Maple Syrup and Raisins Recipe

Name: British Butter Tarts with Maple Syrup and Raisins Recipe
Yield: 12 servings
Cuisine: British-Canadian
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, chilled and cubed; 3 to 4 tablespoons ice water; 1/2 cup pure maple syrup; 1/2 cup light brown sugar, packed; 2 large eggs; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 cup raisins; pinch of cinnamon or nutmeg for mild warm spice flavor

By Beginnerbakes Editorial TeamPublished May 7, 2026 | Updated Nov 3, 2026

British-Canadian Under review Beginner-friendlyEasyStep By StepComfort Food

Easy-to-follow beginner recipe for British butter tarts filled with rich maple syrup and juicy raisins in a buttery flaky crust. Ideal for holiday gatherings, morning baking, and cozy parties.

British Butter Tarts with Maple Syrup and Raisins Recipe

Prep Under review

Cook Under review

Total Under review

Servings 12

Difficulty easy

Cuisine British-Canadian

Ingredients

Servings 12

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cubed
3 to 4 tablespoons ice water
1/2 cup pure maple syrup
1/2 cup light brown sugar, packed
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup raisins
pinch of cinnamon or nutmeg for mild warm spice flavor

Measured ingredients for Classic British Butter Tarts with Maple Syrup and Raisins

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Make the tart crust: in a large bowl, combine flour and salt.
Add chilled, cubed butter to the flour and cut it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing gently just until a dough forms. Avoid overworking for a tender crust.
Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 15 minutes.
Prepare the filling: in a medium bowl, whisk maple syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
Stir in raisins and the optional cinnamon or nutmeg if using.
Roll the chilled dough on a floured surface to about 1/8 inch (3 mm) thickness.
Cut 12 circles, about 3 to 3.5 inches wide, with a round cutter.
Press each circle gently into a 12-cup muffin tin to form tart shells.
Divide the maple-raisin filling among the pastry shells without filling above the pastry rim. If filling remains, refrigerate it separately; do not overfill the shells.
Bake for 20 to 25 minutes, until the filling is bubbly and the crust is golden brown.
Cool the tarts in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature with tea or coffee.

Maple raisin filling being spooned into butter tart pastry shells in a muffin tin

Tips

Equipment Needed

Use a standard 12-cup muffin tin to shape the tart shells and keep the portions even. A rolling pin, 3 to 3.5 inch round cutter, pastry cutter, mixing bowls, whisk, and cooling rack make the dough and filling steps easier for beginners.

Ingredient Prep Notes

Keep the pastry butter very cold and add ice water slowly so the crust stays flaky instead of tough. If the raisins feel dry, soak them in warm water for 5 minutes, then drain well before stirring them into the maple filling.

Oven Note

Preheat fully to 375 degrees F and bake on the middle rack so the pastry browns before the filling overcooks. Start checking at 20 minutes; the tarts are ready when the crust edges are golden and the maple filling is bubbling but still slightly soft in the center.

Easy Upgrade Ideas

Add toasted pecans, a pinch of orange zest, or a tiny splash of bourbon to the filling for a richer bakery-style tart. For serving, finish cooled tarts with flaky salt, whipped cream, or a light dusting of powdered sugar.

Timing and preparation

Allow preparation, at least 15 minutes pastry chilling, 20-25 minutes baking, 5 minutes in-pan cooling and complete rack cooling. The 45-minute figure excludes chilling and cooling.

Frequently Asked Questions

Can I make butter tarts ahead?: Yes. Bake them up to 2 days ahead, refrigerate promptly, and store them covered so the pastry stays tender.
Why is my filling runny?: The filling may need a few more minutes in the oven or extra cooling time. It should bubble in the oven and thicken as the tarts cool.
Can I leave out the raisins?: Yes. You can omit them or replace them with currants, chopped dates, dried cranberries, or toasted pecans.
Can I use store-bought pastry?: Yes. Store-bought pie dough works well for a faster beginner version; roll it thinly and cut circles that fit your muffin tin.

Storage

Refrigerate the cooled egg-filled tarts promptly in an airtight container for up to 4 days. Freeze for up to 2 months and thaw in the refrigerator.

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British Butter Tarts with Maple Syrup and Raisins Recipe

Recipe Details

Ingredients

Instructions