Enjoy the classic Canadian treat, gluten-free! These easy gluten-free butter tarts have a sweet maple filling with crunchy pecans, wrapped in a flakey gluten-free pastry. You'll never believe they are gluten-free!
These simple gluten-free maple butter tarts are the classic Canadian dessert of your gluten-free dreams! A thick and sweet maple syrup filling encased in a flakey gluten-free tart shell, typically filled with pecans, raisins, or chocolate. If you've never had one, there's a reason Canadians go crazy for them!
Now, gluten-free butter tarts can be hard to find. I've had them once or twice from specialty stores, but they're definitely not as common as their gluten-ful counterparts. Introducing my gluten-free maple butter tart recipe! Made with a common gluten-free all-purpose flour, simple ingredients, and no fancy equipment or steps, these butter tarts are definitely going to impress guests and fly off your counter.
Keep reading to learn how you can have gluten-free butter tarts in under 2 hours, plus all of my tips and tricks from extensive recipe testing. I hope you love these butter tarts and that they bring back fond memories for you.
Looking for some gluten-free desserts? Check out my Starbucks Copycat Lemon Loaf, Dairy-Free Tiramisu Jars, Fudgy Dairy-Free Brownies, or Vegan Matcha Shortbread Cookies.
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What is a Butter Tart?
Butter tarts are a classic Canadian dessert with a sweet filling consisting of butter, sugar, syrup, and egg, encased in a buttery, flaky pastry shell. There are many different variations of the butter tart, with some preferring a firm filling, and others preferring a crisp top with a runny interior. There are often pecans, raisins, or pieces of chocolate mixed into the filling, and the preferences can be quite polarizing. While they are enjoyed all year long, butter tarts often make a special appearance during Christmas time. The long and short is that butter tarts are favourite sweet treat among Canadians, and there are many different possible variations.
Why You'll Love This Recipe
- Hard to find gluten-free! I've only found gluten-free butter tarts once or twice in my gluten-free journey. This recipe makes them easy and attainable to enjoy at home whenever you want.
- Customizable: Butter tarts come in all shapes and sizes, with all different types of fillings. Pecans, raisins, and chocolate chips are among the most common.
- Freezer-friendly: These gluten-free butter tarts are very easy to make ahead so you always have a constant supply! The tart shell dough can be stored in the freezer for months–simply thaw slightly and continue making the butter tart filling when you need them. Alternatively, finished tarts can also be frozen and pulled out to thaw when you want to enjoy.
Ingredients Needed
Here is everything you'll need to make these gluten-free maple butter tarts:
While gluten-free pastry may seem intimidating, this recipe is very straightforward, and in my experience, quite fool-proof. Here are a few notes on the ingredients...
Gluten-Free Tart Shell
- Gluten-free all-purpose flour: I use Bob's Red Mill 1:1 Gluten-Free Baking Flour (blue bag). That is the flour with which I have tested this recipe.
- Granulated sugar: To sweeten the tart shell slightly.
- Salt: Use a fine kosher salt. If using unsalted butter, add an extra ¼ teaspoon salt to the dough.
- White vinegar: In my research and many tests of this recipe, I found that vinegar can aid in producing flakey pastry. This can be a common textural challenge with gluten-free pastry. The vinegar really works here to create that buttery, flakey crust. Substitute with apple cider vinegar if you don't have white vinegar.
- Cold salted butter: While it may be common practice to bake with unsalted butter to have control over the amount of salt in a recipe, I find that I most often have salted butter in my fridge and actually prefer to bake with it. If you only have unsalted butter, it will still work great, I just recommend adding an additional ¼ teaspoon of salt to the dough. Dairy-free butter could work as well, though the dough may require a bit more flour to be sturdy.
- Ice cold water: Literally, there should be ice cubes in it! Ice cold water will probably be necessary to bring the pastry together enough to form and roll. It needs to be as cold as possible to avoid melting our little pockets of butter.
Butter Tart Filling
- Brown sugar: The caramel notes in brown sugar work superbly with the maple flavours in this tart.
- Salted butter: As with the pastry shell, I commonly have salted over unsalted butter in my fridge. Either will work though. If using unsalted, add an extra ⅛ teaspoon of salt to the filling. Dairy-free butter could work as well.
- Maple syrup: These are a Canadian treat after all! A little maple syrup adds a unique flavour and a little extra sweetness to these butter tarts.
- Milk of choice: A dash of milk (regular, lactose-free, or plant-based) adds a slight creaminess to the filling.
- Vanilla extract: Enhances all other flavours.
- Salt: Use a fine or kosher salt. If using unsalted butter, add an additional ⅛ teaspoon salt to the filling.
- Egg: Egg is what gives the filling some substance, creating that classic jiggly yet slightly gooey butter tart texture. 1 batch of 10 butter tarts calls for half an egg based on my tests with this recipe. This produces that classic texture. If whisking and splitting one egg is too difficult for you, feel free to use the whole egg, but note that that will produce a firmer filling which may bubble over in the oven. To obtain half an egg, I recommend lightly whisking the egg together, then using a kitchen scale to divide in half. Do not over-whisk the egg, as incorporating too much air into the filling may cause it to bubble over when baking.
- Raw pecans: These are a classic butter tart filling, and they also happen to be my favourite. If you're not a fan of pecans, you could simply omit them for a plain butter tart, or substitute raisins or chocolate chips for other classic flavours.
How to Make Dairy-Free Butter Tarts
While I have not tested it myself, this recipe could very easily be made into dairy-free butter tarts. Here is how you can do that:
Dairy-free tart shells: Simply substitute the butter for dairy-free butter. I recommend a very firm dairy-free butter like Miyokos Creamery or Becel plant based brick. Keep the dairy-free butter in the fridge or even freezer right until combining the dairy-free pastry. Ensure the pastry remains cold at all times. You may find that a touch more flour is required than in the written recipe, as dairy-free butter can cause pastry to become slightly more wet.
Dairy-free butter tart filling: Again, simply substitute the butter for a dairy-free butter, and the milk for a plant based alternative. I'd recommend cashew or soy milk for the most neutral flavour.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
Making the Pastry Shell
(1) Place the gluten-free flour, sugar, and salt in a medium-size bowl. Lightly whisk together with a fork.
(2) Pour in the white vinegar and add the cubes of cold butter.
(3) Use a pastry cutter or your hands to gently break down the butter cubes and cut them into the flour. You want there to be small chunks of butter throughout the flour and for it to become slightly sticky.
(4) Add ice water a tablespoon at a time until the mixture will form into a ball and not crumble, typically 4 tablespoons. Once the mixture will form a ball, gently flatten it into a thick disc and wrap in plastic wrap. Place in the freezer for about 30 minutes for the dough to solidify.
Making the Filling
(5) While the dough chills, you can create the butter tart filling. Place the brown sugar, butter, and maple syrup into a cold, small saucepan. Place on the stove and turn the heat up to medium. Allow the ingredients to melt together, about 3-5 minutes. Gently stir with a rubber spatula (not a whisk! That will introduce too much air into the filling). Once everything is combined and the sugar has dissolved, remove from the heat.
Add in the milk, vanilla extract, and salt. Stir with the spatula. Wait 3-5 minutes for the filling to cool down a bit, then stir in the ½ egg. Ensure everything is mixed thoroughly, then set aside until ready to use. Stir lightly with the spatula every 10 minutes to ensure the filling does not crystallize.
Preparing the Butter Tarts
Preheat the oven to 400°F. Prepare a 12-cup metal muffin tin by greasing 10 cups with coconut oil or cooking spray.
Pull the tart dough out of the freezer. If it is too solid, allow to sit at room temperature for a few minutes. Once you're able to slightly poke the dough, remove from the plastic wrap. It's time to work, and work quickly.
(6) Place the dough disk between 2 new pieces of plastic wrap or parchment paper. Be sure to sprinkle both pieces with some extra gluten-free flour to avoid sticking. The plastic or parchment will help with removing the tart cut outs easily. Use a rolling pin on top of the covered dough to roll to a thickness of approximately ⅛".
(7) Use a 3.5" diameter cookie cutter (or a glass) to cut out tart rounds. If it's a bit sticky, dust both sides of the round with flour.
(8) Gently push the round into one of the greased muffin cups. It may fold in on itself slightly and that's okay. Use your fingers to gently repair and form a little cup shape. Use a fork to prick the bottom of the tart twice for air release when baking. Repeat with the rest of the tart dough.
Baking the Butter Tarts
You should produce about 10 butter tarts. You may have to re-roll the dough in order to make the cut-outs. If the dough begins to melt and become sticky, wrap it in the plastic wrap again and place in the freezer for 10 minutes before continuing. While you wait for the dough to re-solidify, place the muffin tin in the fridge to chill as well. Once all of the dough is cut and placed into the muffin tin, bake at 400°F for 8-9 minutes.
Remove the muffin tin from the oven and drop the temperature to 375°F. Place about 3 sliced pecans (or a handful of whatever fillings you like) into each tart shell. Pour the filling into each gluten-free tart shell to just below the top edge. Don't go too high or you risk the filling bubbling over. Bake again at the lower temperature for 10-11 minutes until the crust is golden brown.
(9) Remove from the oven and allow to cool in the pan for about 5 minutes. Run a sharp knife around the edge of the tart shells to gently remove the butter tarts. Transfer to a wire rack to cool. Enjoy warm after about 15 minutes, or once they come to room temperature.
Storage Instructions
Once cooled completely (approximately 2 hours), store the gluten-free butter tarts in an airtight container at room temperature for up to 3 days. Some people also like to enjoy them cool from the fridge! Butter tarts will keep in the fridge for 5 days. You can also freeze butter tarts for up to 1 month, and allow to thaw at room temperature for a few hours before enjoying again.
Substitutions & Customizations
While the recipe provided has been tried and tested multiple times to be, in my opinion, perfect😋, here are a few suggestions of potential customizations you could try:
- Fillings: Pecans, raisins, and chocolate chips are traditional in butter tarts, but feel free to get creative with your favourites!
- Dairy: While this recipe has only been tested with dairy-ful butter, it may be successful with a good quality dairy-free substitute. If you try it out–let me know in a comment below the recipe!
- Batch size: The recipe outlined here produces 10 butter tarts from a common 12-cup muffin tin. Ingredient quantities are slightly easier to measure if you make a double batch (for example, ½ egg is required in 1 batch of 10 butter tarts). The more the merrier! If you have a larger vessel, for example a 6-cup jumbo muffin tin, you may produce less, but larger butter tarts.
Tips for Success
- For best results, use the gluten-free flour blend recommended. If you do not have access to this one, use one with similar ingredients. It is rice flour based and contains other flours and xanthan gum. If you try a different brand–leave me a comment below and let me know how it went!
- Do not work with warm pastry. Refreeze it when necessary. Rolling, cutting, and shaping the tart shells may end up taking longer than you anticipate. Don't hesitate to re-wrap the pastry in plastic wrap and put it back in the freezer for 10-15 minutes before rolling again. Warm dough will not be easy to work with and will not produce the same flakey, buttery crust when baked.
- Do not over-mix the filling. Using a rubber spatula to mix the filling will produce the best results. Mix just until combined. Mixing too much or using a whisk will introduce additional air into the filling that will expand when baked, causing the tarts to bubble over, only to sink when you remove them from the oven.
Frequently Asked Questions
Unfortunately, in traditional butter tart recipes and in my testing, the butter and eggs are crucial in achieving the optimal texture of the butter tart. I believe a good quality dairy-free butter may work in the tart and the filling, however the egg is very important in binding the filling and achieving the classic slightly-firm butter tart texture. If you try to make these tarts dairy-free or vegan, leave me a comment below!
If you find the pastry dough is too crumbly and will not hold together, add more ice water, a tablespoon at a time, until you can roll it together.
If you find the pastry dough is too sticky at any point, dust it with a bit more gluten-free flour until it is no longer sticky.
This may mean that your pastry dough was not baked enough. While it will be fine to eat, next time try baking the shells for a few more minutes first. This will allow the butter to fully melt and develop the flakey layers. The vinegar in the pastry is also added to help develop a flakey, delicious tart shell.
Many people prefer different butter tart textures. Some like the filling more solid, and some like it more runny. If your butter tart is too runny for your liking, try adding more egg next time. This will help to firm up the filling. Instead of using ½ egg for 1 batch of this recipe, try using the whole egg for a firmer filling. Again, be careful not to overmix the filling with extra air.
The butter tarts may bubble over and sink when too much air is incorporated into the filling. Always mix with a spatula as opposed to a whisk to avoid air bubbles that can expand in the oven.
Yes! Freeze butter tarts in an airtight container for up to 1 month. Allow to thaw at room temperature for a few hours before enjoying again.
And look—you've just made sweet, sticky, and delicious gluten-free butter tarts. This Canadian treat is sure to be a hit with your friends and family—now for everyone to enjoy!
Have you made these gluten-free butter tarts? I'd very much appreciate it if you leave a comment below and tag me on instagram @livglutenfree!
More Desserts You'll Love
Recipe
Gluten-Free Maple Butter Tarts with Pecan Filling
Equipment
- 12-cup metal muffin tin
Ingredients
Pastry Shell
- ¾ cup gluten-free all-purpose flour I use Bob's Red Mill 1:1 Gluten-Free Baking Flour (blue bag).
- 1½ teaspoon granulated sugar
- ¼ teaspoon salt
- 1 teaspoon white vinegar
- ¼ cup cold salted butter, cut into cubes If using unsalted butter, add an additional ¼ teaspoon salt
- 4 tablespoon ice cold water
Butter Tart Filling
- ⅓ cup + 2 teaspoon packed brown sugar For a double batch, use ¾ cup packed
- 2 tablespoon salted butter If using unsalted butter, add an additional ⅛ teaspoon salt to the filling
- ¼ cup maple syrup
- 1½ teaspoon milk of choice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ egg Whisk one egg then use a kitchen scale to divide in half, should be about 25g. For a double batch, use 1 whole egg.
- ⅓ cup pecan slices Can omit or use raisins or chocolate chips.
Instructions
To make the tart shell
- Place the gluten-free flour, sugar, and salt in a medium-size bowl. Lightly whisk together with a fork.
- Pour in the white vinegar and add the cubes of cold butter. Use a pastry cutter or your hands to gently break down the butter cubes and cut them into the flour. You want there to be small chunks of butter throughout the flour and for it to become slightly sticky. Add ice water a tablespoon at a time until the mixture will form into a ball and not crumble, typically 4 tablespoons.
- Once the mixture will form a ball, gently flatten it into a thick disc and wrap in plastic wrap. Place in the freezer for about 30 minutes for the dough to solidify.
To make the filling
- While the dough chills, you can create the butter tart filling. Place the brown sugar, butter, and maple syrup into a cold, small saucepan. Place on the stove and turn the heat up to medium. Allow the ingredients to melt together, about 3-5 minutes. Gently stir with a rubber spatula (not a whisk! That will introduce too much air into the filling). Once everything is combined and the sugar has dissolved, remove from the heat.
- Add in the milk, vanilla extract, and salt. Stir with the spatula. Wait 3-5 minutes for the filling to cool down a bit, then stir in the ½ egg. Ensure everything is mixed thoroughly, then set aside until ready to use. Stir lightly with the spatula every 10 minutes to ensure the filling does not crystallize.
To assemble the butter tarts
- Preheat the oven to 400°F. Prepare a 12-cup metal muffin tin by greasing 10 cups with coconut oil or cooking spray.
- Pull the tart dough out of the freezer. If it is too solid, allow to sit at room temperature for a few minutes. Once you're able to slightly poke the dough, remove from the plastic wrap. It's time to work, and work quickly.
- Place the dough disk between 2 new pieces of plastic wrap or parchment paper. Be sure to sprinkle both pieces with some extra gluten-free flour to avoid sticking. The plastic or parchment will help with removing the tart cut outs easily. Use a rolling pin on top of the covered dough to roll to a thickness of approximately ⅛". Use a 3.5" diameter cookie cutter (or a glass) to cut out tart rounds. If it's a bit sticky, dust both sides of the round with flour.
- Gently push the round into one of the greased muffin cups. It may fold in on itself slightly and that's okay. Use your fingers to gently repair and form a little cup shape. Use a fork to prick the bottom of the tart twice for air release when baking. Repeat with the rest of the tart dough. You should produce about 10 butter tarts. You may have to re-roll the dough in order to make the cut-outs. If the dough begins to melt and become sticky, wrap it in the plastic wrap again and place in the freezer for 10 minutes before continuing. While you wait for the dough to re-solidify, place the muffin tin in the fridge to chill as well. Once all of the dough is cut and placed into the muffin tin, bake at 400°F for 8-9 minutes.
- Remove the muffin tin from the oven and drop the temperature to 375°F. Place about 3 sliced pecans (or a handful of whatever fillings you like) into each tart shell. Pour the filling into each tart shell to just below the top edge. Don't go too high or you risk the filling bubbling over. Bake again at the lower temperature for 10-11 minutes until the crust is golden brown.
- Remove from the oven and allow to cool in the pan for about 5 minutes. Run a sharp knife around the edge of the tart shells to gently remove the butter tarts. Transfer to a wire rack to cool. Enjoy warm after about 15 minutes, or once they come to room temperature. Once cooled completely (approximately 2 hours), store in an airtight container at room temperature for up to 3 days. Some people also like to enjoy them cool from the fridge! Butter tarts will keep in the fridge for 5 days. You can also freeze butter tarts for up to 1 month, and allow to thaw at room temperature for a few hours before enjoying again.
Maliha says
These took longer than expected to make but turned out great. I struggled quite a lot with the dough and decided to weigh out a small ball for each of the 10 tarts and roll out individually. I also was worried about the egg and measured out to 25g as suggested. I added extra pecans and omitted sugar in the dough as these are very sweet as is. Will make again. Thanks for the recipe!
Olivia Parsons says
Hi Maliha, Thank you for your comment. Gluten-free pastry can certainly be difficult. I'm so happy to hear they turned out!
Daina says
Can you use this recipe to make one larger “pie crust”
I’m finding it impossible to master a pie crust that isn’t a brick, or just isn’t right!
Olivia Parsons says
Hi Daina, I have not used this recipe to make a whole pie. You may potentially want to double the crust recipe, but it could work!
Carole says
Can I make this pastry and keep it in the fridge till the next day?
Olivia Parsons says
Absolutely Carole! You may have to let it sit at room temperature for 10-15 minutes, as it will firm up overnight.
Brian says
Wow, we made these on the weekend and they came out great. The dough is a little crunchier (not flaky) than typical gluten based crust, but still very delicious. We did have problems with the dough sticking while rolling it out, we didn't let it cool long enough. Instead of cutting the butter we shredded butter using a box shredder - it was so easy to mix in with the dough. Everyone who has tried our first attempt at the butter tarts has loved them. Thank you so much for the great recipe!
Olivia Parsons says
Hi Brian, I'm so happy to hear your butter tarts turned out delicious! Thanks for your lovely review and enjoy!
Lola says
Over all this was a great recipe however I could not get the filling to set! I even cooked for 20 extra minutes and it was still about 75% liquid and had reduced down to almost nothing left in the pastry cups. Not sure why I had this struggle but the filling and pastry was at least tasty. I'll be sure to try again.
Olivia Parsons says
Hi Lola—so sorry to hear about your filling! Butter tart filling is usually a mix between runny and firm. I'm planning on updating this post with helpful tips and tricks soon!
Denise says
I made these today and they were delicious. My dough was a bit crispy but I didn’t mind at all. I will def be making them again.
Olivia Parsons says
I am so glad you enjoyed, Denise. Thank you!