Maple Pecan Butter Tarts


Maple Pecan Butter Tarts

Posted by: Liz Gallagher on February 14, 2022

Yield: 12 butter tarts


  • 2 ¼ cups whole wheat pastry flour (can sub equal parts GF flour blend)
  • 1 cup cold Culcherd Original Butter
  • 6 tbsp cold water
  • 2 tbsp coconut palm sugar
  • 1 tbsp lemon juice
  • ¾ tsp Himalayan pink salt
  • ½ cup Culcherd It’s Not Butter Original
  • 1 cup coconut palm sugar
  • ½ cup maple syrup
  • ½ cup pecan pieces, lightly toasted
  • 1 tbsp ground flax seed
  • 3 tbsp water
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp Himalayan pink salt


For the Pastry
  1. Preheat oven to 400 degrees F.
  2. Combine flour, sugar and salt in a bowl. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs.
  3. Stir water and lemon together and add to dry ingredients. Mix until the dough just comes together.
  4. Shape into 2 logs, wrap with plastic wrap and chill for an at least hour.
For the Filling
  1. Melt butter and coconut palm sugar in a small sauce pan over medium heat, stirring until the mixture is bubbling. Remove from the heat.
  2. In a separate bowl, whisk together water, ground flax, maple syrup, lemon juice, vanilla and salt. Slowly pour into hot sugar mixture and continue to whisk until incorporated.
For the Assembly
  1. Cut each log of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured surface to just under ¼ inch thick. Line each muffin tin with the pastry so that it comes about ½ an inch higher than the muffin tin.
  2. Sprinkle a few pecan pieces into the bottom of each tart shell. Ladle or pour the filling into each shell.
  3. Bake the tarts for 10 minutes at 400 degrees F, then reduce the temperature to 375 degrees F and bake for another 10-15 minutes. Or until the filling is bubbling and the edges have browned.