Sweets & Baking
Butter tarts
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Small maple syrup butter tarts.
Timing
- Active approx. 30 minutes
- Cooking/Baking: Bake for 15-20 minutes
- Rest/cooling: Cool dough for 30 minutes; 45 min. Cool down
- Yield: 12 tarts
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 550 kcal
- Protein
- ≈ 8 g
- Carbohydrates
- ≈ 65.6 g
- Fat
- ≈ 28 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 545–555 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250 g flour · ≈ 250 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 125 g cold butter for the dough · ≈ 125 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 1 egg for the dough · ≈ 50 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 120g brown sugar · ≈ 120 g · Assumed quantity / reference product
Zucker braun (Kandisfarin/Rohzucker) (S112000) - 120 ml maple syrup · ≈ 160.8 g · Volume × assumed density
Ahornsirup (S151100)
Volume × assumed density: 120 ml × 1.34 g/ml
Varied quantity range: 156–168 g - 60 g butter for the filling · ≈ 60 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 2 eggs for the filling · ≈ 100 g · Assumed item weight × count; total amount
Hühnerei roh (E111100)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g flour
- 125 g cold butter for the dough
- 1 egg for the dough
- 120g brown sugar
- 120 ml maple syrup
- 60 g butter for the filling
- 2 eggs for the filling
Instructions
- For the dough, quickly knead 250 g flour, 125 g cold butter and the included egg. Cool for 30 minutes.
- Line 12 small tart or muffin cavities with thinly rolled out dough. Preheat the oven to 190 °C top/bottom heat.
- For the filling, melt only the remaining 60 g of butter and cool. Mix with brown sugar, maple syrup and the remaining two eggs until smooth.
- Only fill troughs about two-thirds full. Bake for 15-20 minutes until edges are set; Allow to cool in the tin for about 45 minutes.
Tips
- Weigh the dough butter and filling butter separately before starting.
- Nicolaus says: “Whoever stands at the stove has the best smelling place.”
