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Maple Pecan Butter Tarts


yield: 12 butter tarts



  • 2 ¼ cups whole wheat pastry flour (can sub equal parts GF flour blend)
  • 1 cup cold Culcherd It’s Not Butter Original
  • 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

  • Preheat oven to 400 degrees F.
  • Combine flour, sugar and salt in a bowl. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs.
  • Stir water and lemon together and add to dry ingredients. Mix until the dough just comes together.
  • Shape into 2 logs, wrap with plastic wrap and chill for an at least hour.

For the Filling

  • Melt butter and coconut palm sugar in a small sauce pan over medium heat, stirring until the mixture is bubbling. Remove from the heat. 
  • 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 Assembly

  • 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.
  • Sprinkle a few pecan pieces into the bottom of each tart shell. Ladle or pour the filling into each shell.
  • 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.