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Classic British Butter Tarts with Maple Syrup and Raisins Recipe

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 7, 2026 · Updated Jun 27, 2026
British-Canadian 45 mins beginner-friendlyeasystep-by-stepclassiccomfort-foodpartyholidayminimal-ingredientsmorning-bakeno-fuss

Easy-to-follow beginner recipe for classic 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.

Classic British Butter Tarts with Maple Syrup and Raisins Recipe
Prep 20 min
Cook 25 min
Total 45 min
Servings 12
Difficulty easy
Cuisine British-Canadian

Recipe Details

Prep20 min
Cook25 min
Total45 min
Servings12
Difficultyeasy
CuisineBritish-Canadian
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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
Measured ingredients for Classic British Butter Tarts with Maple Syrup and Raisins

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Make the tart crust: in a large bowl, combine flour and salt.
  3. Add chilled, cubed butter to the flour and cut it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  4. Gradually add ice water, 1 tablespoon at a time, mixing gently just until a dough forms. Avoid overworking for a tender crust.
  5. Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 15 minutes.
  6. Prepare the filling: in a medium bowl, whisk maple syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
  7. Stir in raisins and the optional cinnamon or nutmeg if using.
  8. Roll the chilled dough on a floured surface to about 1/8 inch (3 mm) thickness.
  9. Cut 12 circles, about 3 to 3.5 inches wide, with a round cutter.
  10. Press each circle gently into a 12-cup muffin tin to form tart shells.
  11. Fill each shell with about 2 tablespoons of maple-raisin filling.
  12. Bake for 20 to 25 minutes, until the filling is bubbly and the crust is golden brown.
  13. Cool the tarts in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  14. Serve warm or at room temperature with tea or coffee.
Maple raisin filling being spooned into butter tart pastry shells in a muffin tin
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.

Frequently Asked Questions

Can I make butter tarts ahead?
Yes. Bake them up to 2 days ahead, cool completely, 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.

Ingredient Replacements

Use a cup-for-cup gluten-free baking blend with xanthan gum if you need a gluten-free pastry, and keep the dough well chilled because gluten-free crusts soften faster. Dairy-free baking sticks can replace the butter in both the crust and filling, though the pastry may be slightly less flaky.

Swap raisins with currants, chopped dates, dried cranberries, or toasted pecans if you want a different filling texture. Dark brown sugar gives a deeper caramel flavor, while honey can replace maple syrup in a pinch with a softer, floral sweetness.

Storage and Reheating

Cool the butter tarts completely, then store them in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. Place parchment between layers so the sticky maple filling does not pull at the pastry tops.

Freeze fully cooled tarts for up to 2 months and thaw them in the refrigerator overnight. Rewarm on a baking sheet in a 300 degrees F oven for 5 to 8 minutes, or serve at room temperature for the cleanest pastry texture.

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