Dark and delicious Molasses Butter Tarts

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Noticeably darker, this version has more molasses, more butter and a more intense tangy-sweet flavour than the tart recipe above.




  • ¾ cup brown sugar, packed
  • ¾ cup Crosby’s Fancy Molasses
  • ½ cup butter, melted
  • 2 large eggs, room temperature
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

Flaky Butter Tart Pastry:

  • 2 ½ cups flour (can use white whole wheat or spelt flour)
  • 2 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1 cup cold butter, cut into pieces
  • ½ cup cold water


  1. Instructions for the pastry: In a food processor combine the flour, sugar and salt. Add the butter and pulse until it is cut into pea-sized pieces. Add cold water and pulse until pastry starts to come together. Turn out onto a lightly floured counter and gather together, kneading ever so lightly if that’s what it takes to form it into a ball. Pat into a disk and chill for at least an hour.
  2. To make the buttery molasses tart filling: Preheat oven to 375 F.
  3. Roll pastry to 1/8” thick and cut into discs that are large enough to line your muffin tins. Chill pastry in pan if you have time.
  4. In a medium bowl whisk brown sugar, molasses and butter. Whisk in eggs, then vinegar and vanilla.
  5. Fill pastry-lined muffin cups about ¾ full and sprinkle over the chopped walnuts.
  6. Bake the tarts for 20-25 minutes until filling starts to dome and pastry is golden.
  7. Cool tarts in the tin and remove carefully. Best served at room temperature.