Even if you prefer your butter tarts raisin free, you’ll find this super sweet pie-like combination irresistible. Just like the traditional version, these butter tarts have a flaky crust and an ooey, gooey centre, but are studded with diced Canadian apples. Warming cinnamon and nutmeg, and a splash of lemon help round out the sweetness of the filling, and pair perfectly with the apple bits.

Apple Butter Tarts

Prep time: 20 to 30 minutes
Cook time: 15 to 18 minutes
Servings: 12 tarts

Ingredients:
1 recipe pie dough (for single crust)
3/4 cup peeled, diced apples
2 tsp fresh lemon juice
1 Tbsp brown sugar
1/2 cup brown sugar
1/2 cup corn syrup
1 large egg, at room temperature
2 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch nutmeg
Pinch salt

Apple Butter Tarts

Directions:
1. Pre-heat oven to 375°F.
2. On lightly floured surface, roll out the pie dough to about 1/8-inch thick. Use a 3 to 4 inch round cookie or biscuit cutter (an upside-down glass works too), to cut out rounds of pie dough. Gently fit the pieces of dough into the wells of a standard muffin tin. Press the dough into the bottom and up the sides of the muffin tin.
3. Gently gather any scraps and re-roll the dough until you have 12 tart shells. Chill in the refrigerator as you prepare the filling.
4. In a small mixing bowl, dredge the diced apples in lemon juice and 1 Tbsp of brown sugar. Set aside.

Apple Butter Tarts

5. In a large liquid measuring cup, whisk together the 1 cup brown sugar, corn syrup, melted butter, egg, vanilla and spices.
6. Remove the chilled tart shells from the fridge. Evenly distribute the apple pieces, leaving their juice behind. Carefully pour the filling mixture into each tart shell, filling it about 2/3 of the way. Stir often to make sure the filling reaming uniform.
7. Bake the tarts in the pre-heated oven for 15 to 18 minutes. When done, the edges of the crust should browned, the centre slightly caramelized and puffed up, and apples should be tender. Cool on a wire rack before popping the tarts out of the muffin pan.

Apple Butter Tarts

Note: If any of the filling over-flows the tart shells and caramelizes, run a thin knife or small offset spatula around the tart to loosen before removing it from the pan.

Looking for more tasty recipes? Try our Best Maple Butter Tart Cheesecake.