Maple Butter Tarts - Vegan

Name: Maple Butter Tarts - Vegan
Prep time: 8 min
Cook time: 22 min
Total time: 60 min
Ingredients: 180 grams All Purpose Flour ((1 1/2 US Cups)); 125 grams Plant Based Butter (unsalted) ((ensure butter is cold - just over 1/2 US Cup)); 1/4 tsp Salt; 3 tbsp Cold Water ((45 ml)); 1 tsp White Vinegar ((5 ml)); 1 tbsp White Sugar; 125 grams Brown Sugar ((1/2 US Cup)); 4 tbsp Corn Syrup ((60 ml or 1/4 US Cup)); 2 tbsp Maple Syrup ((30 ml or 1/8 US Cuo)); 4 tbsp Melted Plant Based Butter ((60 ml or 1/4 US Cup)); 1 tbsp Cornstarch; 1 tsp Vanilla Extract ((5 ml)); 1 tsp White Vinegar ((5 ml))

Make the epitome of Canadian treats with these vegan Maple Butter Tarts. Imagine biting into a perfectly golden crust that cradles a luscious, maple-infused filling, bursting with rich, buttery flavours. You won’t believe how simple these tarts are to make! Dairy-Free, Nut-Free and Egg-Free with an easy Gluten-Free option.

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Close up of three maple butter tarts on a cream coloured plate, next to several butter tarts on a cooling rack.

Table of Contents

Why I Made This Recipe

I am obsessed with maple syrup. And when you add it to a rich filling and a buttery pastry case, it’s a match made in heaven. I tried my first butter tart shortly after we moved to Canada. It was sweet, gooey, crumbly and completely addictive. And I just knew that I wanted to learn how to make them myself.

I’ve made dairy-free butter tarts multiple times but for years I’ve wanted to perfect a vegan alternative, as they are traditionally packed with dairy and eggs. And I’m thrilled to finally share this recipe with you.

Close up of baked maple butter tarts on a cooling rack.

Why You Need to Make These

Prepare to have your taste buds tantalized as you discover the secret to making the most decadent vegan maple butter tarts! Your friends and family will not believe that these are vegan! These butter tarts are:

Dairy-Free
Egg-Free
Nut-Free
Soy-Free

with an easy gluten-free option. Proving again that allergy-friendly baking doesn’t need to be boring!

Ingredients and Substitutions

This is a dairy-free, egg-free recipe with easy substitutions to make this recipe gluten-free. Read on for my flavour suggestions and more recipe tips.

For the Pastry

The vegan pastry contains 6 everyday ingredients that you most likely already have.

Butter Tart Pastry ingredients on a white counter, includes butter, flour, water, sugar, vinegar and salt.

Butter: I am using plant-based unsalted butter. Sub with dairy butter if you are not vegan or dairy-free. Omit the salt from the recipe if you are using salted butter. Top Tip: use cold butter for this pastry.

Flour: all-purpose flour. Sub with your preferred gluten-free alternative if required.

White Sugar: a touch of sugar helps to sweeten the pastry.

Salt: to balance the flavours.

White Vinegar: a key ingredient in the pastry. Do not omit this.

Cold Water: this helps to bring the pastry together.

For the Filling

The decadent filling is packed full of flavour with some added ingredients to help stability and consistency.

Butter Tart Filling ingredients on a white counter, includes butter, brown sugar, corn syrup, maple syrup, cornstarch, vanilla bean paste and white vinegar.

Butter: the plant-based unsalted butter will be melted before adding to the filling. Swap with dairy butter if you are not vegan.

Corn Syrup: an important ingredient for the consistency of the filling.

Brown Sugar: adds a caramel undertone to the filling. Sub with white sugar if you prefer.

White Vinegar: a key ingredient in the filling which makes a huge difference to the consistency. Do not omit this.

Cornstarch: helps with the stability of the filling.

Flavouring: maple syrup and vanilla add to the depth of flavour of the filling.

How to Make Maple Butter Tarts

Let’s break down the steps to making the most perfect butter tarts. I know that pastry can often be intimidating but this is such an easy one to make. And the filling comes together in no time at all as well.

For the Pastry

Combine 180 grams of all-purpose flour and 1/4 tsp salt in a mixing bowl. Then add in 125 grams of cold plant-based butter (unsalted) and mix until large crumbs are formed.

Butter Tart Pastry being mixed in a glass mixing bowl.

Add 3 tbsp cold water, 1 tsp white vinegar and 1 tbsp white sugar to the flour mixture and mix until it comes together into a ball.

Wrap the pastry in clingfilm (plastic wrap) then place it in the fridge for 30 minutes.

A batch of butter tart pastry wrapped in cling film.

Before taking the pastry out of the fridge, preheat your oven to 375F / 190C and grease 12 muffin cups. Melt 4 tbsp of butter (this is for the filling).

For the Filling

In a mixing bowl or jug, combine 125 grams of brown sugar, 4 tbsp corn syrup, 2 tbsp maple syrup, 4 tbsp melted plant-based butter, 1 tbsp all-purpose flour, 1 tsp vanilla and 1 tsp white vinegar.

Butter Tart filling being made in a glass jug.

Whisk until the mixture is smooth.

Butter Tart filling in a glass jub after being whisked together.

Making the Tarts

Roll out the pastry on a floured surface to approx 1/2 cm in depth then cut 12 4-inch circles.

Pastry rolled on a floured counter and cut with a round cutter.

Press each one into the muffin cavities, ensuring that the edges are touching the sides.

12 butter tart pastry cases in a baking pan.

Fill the tart cases evenly then bake for 20-25 minutes.

12 butter tart pastry cases in a baking pan with filling added.

Once baked, leave the tarts in the pan to cool for 5 minutes then carefully remove and place on a cooling rack. I used a tapered spatula to loosen the tarts from the pan. It’s perfectly normal for some of the filling to spill over the sides of the tarts while they are baking.

Serve the tarts on their own or with a side of fruit, ice cream or cream.

Flavour Suggestions

Elevate your butter tarts by adding some raisins, nuts, raspberries or chocolate chips. I recommend adding them before the filling once the tart cases are baked. Use approx 160 grams of your chosen addition for the recipe.

And the beauty of making individual tarts is that you can make a variety of flavours in one batch. So go crazy and experiment with your fillings of choice.

Storage and Freezing

Storage: Butter tarts can be stored at room temperature although I prefer to keep them in the fridge and eat them cold. When chilled, the filling will still have a soft bite so no worries about them being too hard to eat.

Freezing: Individually wrap the tarts in clingfilm (plastic wrap) then freeze in an airtight container for up to three months. Remove from the freezer as needed, allow to defrost at room temperature then unwrap right before serving.

Butter Tart Questions

How many butter tarts does this recipe yield?

This recipe makes 12 butter tarts, which are a perfect two-bite sized treat.

Can I amend this recipe to make Gluten-Free Butter Tarts?

To make gluten-free butter tarts, swap out the all-purpose flour for your preferred gluten-free blend. No other substitutes are needed.

How runny should the butter tart filling be once baked?

This is a well debated topic with Canadians and it all comes down to personal preference. For a runny filling, remove from the oven when the filling still appears very jiggly on top, usually around 20 minutes. For a slightly firmer but still soft filling, check around 22 minutes. Top Tip: the filling will set up more as the tarts cool.

I don’t like maple syrup. Can I use something else?

Absolutely. You can either omit the maple syrup from the recipe or change up the flavour of the tarts by adding raisins, raspberries, chocolate chips or crushed nuts.

Serving Suggestions

Here are some serving suggestions to enhance your enjoyment of maple butter tarts:

Warm with Vegan Ice Cream: Serve the tarts warm with a scoop of vanilla vegan ice cream on the side.
Coconut Whipped Cream: Top with a dollop of coconut whipped cream for a light, creamy contrast.
Fresh Berries: Add a handful of fresh raspberries, blueberries, or strawberries for a burst of fruity freshness.
Chopped Nuts: Sprinkle some toasted pecans or walnuts on top for added crunch and nutty flavour.
Coffee or Tea: Pair with a hot cup of coffee or tea for a cozy and comforting treat.
Fruit Compote: Serve with a side of blueberry compote for a delicious contrast.
Vegan Yogurt: Add a spoonful of dairy-free yogurt on the side for a creamy and tangy accompaniment.

Add these maple butter tarts to your dessert table for Canada Day, Canadian and US Thanksgiving and to celebrate Maple Syrup season in the Spring. They are also great to include in your holiday gift boxes.

Three baked butter tarts on a cream coloured plate, next to a cooling rack with 3 butter tarts on top.

Related Recipes

If you love all things Canadian, check out these allergy-friendly favourites:

All the sweetness of butter tarts but without the hassle of making pastry – Butter Tart Squares (Dairy Free, Nut Free, Soy Free)
Bake yourself a hearty Canadian Maple Loaf (Dairy Free, Soy Free)
The most fun type of treat to make – Honeycomb Candy (Vegan, GF, Nut Free)
A quick and easy start to the day – Easy Breakfast Cinnamon Rolls (Vegan, Nut Free, Soy Free)