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Buttery Mini Puff Tarts Recipe
Butter tarts are a popular pastry in Ontario usually filled with raisins and other dried fruit. I adapted my recipe to use puff pastry, rather than the traditional pie pastry, and walnuts.
Prep: 20 minutes | Cook: 15 minutes | Yield: 24 mini tarts
Ingredients
- 2 sheets of puff pastry, such as Pepperidge Farm Puff Pastry
- 1/3 cup soft butter
- 1/3 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup walnuts, chopped
- 1-2 teaspoons of cinnamon, to taste
Instructions
- Preheat oven to 400° F. Lightly spray 24-count mini muffin pan with cooking oil including top of pan, as well as individual cups.
- Unfold one of the puff pastry sheets and lay on a lightly floured work surface. Dab the two creases in the puff pastry sheet (from the fold) with water and gently work with fingers to seal. With a rolling pin, roll puff pastry out to thin just a bit. With a 2″ cookie cutter round, cut out 12 circles. Fit circles into mini muffin pan. Repeat with remaining puff pastry sheet, then set mini muffin aside in refrigerator until ready to use.
- In a medium bowl, combine butter, brown sugar, corn syrup, and salt. Lightly beat egg and vanilla together and add to butter/sugar mixture. Mix well.
- Remove mini muffin pan from refrigerator and sprinkle about 1/2 teaspoon of walnuts into all shells; then divide butter mixture into all tarts, about 1 scant teaspoon per tart. Do not fill shells to the top.
- Bake at 400F for 15 minutes; filling will be lightly browned but still bubbling.
- Allow puff tarts to cool for 5 minutes, then carefully remove from pan and place on rack to cool. You may need to run a knife around the sides of the puff tarts. Allow to cool completely before serving.
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Author: Annie Category: sweets Tags: pies & tarts, sweet breads & pastries