4.5 from 2 votes
examples of the four grades of maple syrup
Cranberry Maple Butter Tarts
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
This is a variation on the classic Canadian butter tart using cranberries and maple syrup. The filling is somewhat runny. If you prefer a firmer filling, use 2 teaspoons of flour instead of 1-1/2 teaspoons.
Author: Mary Gillespie
  • 2 tablespoons / 30 ml butter softened
  • 1/2 cup / 125 ml brown sugar
  • 1/2 cup / 125 ml maple syrup
  • 1 egg
  • 1 teaspoon / 5 ml vanilla
  • 1 teaspoon / 5 ml apple cider vinegar
  • Pinch of salt
  • 1-1/2 teaspoons / 7.5 ml all-purpose flour
  • 1/3 cup / 80 ml dried cranberries
  • 1/4 cup / 60 ml orange juice
  • 15 3-inch / 7.5ml tart shells
  1. Preheat oven to 400 degrees F / 204 degrees C.
  2. In small bowl, mix cranberries and orange juice. Heat in microwave for 30-45 seconds, then let sit while you prepare filling. Cranberries should absorb the orange juice.
  3. Cream butter, and beat in brown sugar. Add maple syrup and blend thoroughly. Beat in egg, vanilla, cider and salt. Sprinkle flour over mixture and stir in thoroughly.

  4. Place tart shells on baking tray. Divide softened cranberries among the shells. Spoon filling over cranberries and fill tart shells. You will need to stir the filling mixture occasionally as it separates a little bit.

  5. Place filled shells in oven. After five minutes at 400 degrees, reduce heat to 375 degrees and bake for another 20 minutes.
  6. Pastry should be golden and tarts will have set lightly. The filling will puff up somewhat during baking, but will fall as the tarts cool.
  7. Allow tarts to cool before serving.