Butter Tarts
A Canadian favourite, these pecan butter tarts are a nutty twist on the classic butter tart. With a perfectly gooey filling that isn't too runny, these sweet buttery tarts are the perfect for holiday baking, a treat with coffee, or a delicious treat any time of year.
Equipment
- Cookie sheet
- wire whisk
- mixing bowls
- measuring cups and spoons
Ingredients
- 18 frozen tart shells thaw for 15 minutes before using
- ¾ cup dark brown sugar
- ¾ cup corn syrup dark or light
- ½ cup unsalted butter melted
- 2 eggs
- 1 tsp white vinegar I have used cider vinager if I am out of white
- 1 tsp pure vanilla extract
- ½ cup raisins (optional)
- ½ cup whole pecans
Instructions
- Preheat oven to 400℉ and place tart shells on a baking sheet.
- Whisk together sugar, corn syrup and melted butter in a large bowl until well combined.
- Whisk in eggs, followed by vinegar and vanilla.
- Sprinkle pecan halves into each tart shell.
- Pour filling into each tart shell over the pecans, filling almost to top of pastry shell.
- Bake at 375℉ for 5 minutes. Reduce heat to 350℉ and continue baking for approximately 18 to 20 minutes, until centre of tart starts to create a dome and the pastry is lightly browned.
- Remove from oven and place cookie sheet on wire rack for 5 minutes.
- Remove tarts from cookie sheet, placing them directly onto cooling rack, and continue to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days or freeze for up to 3 months.
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https://www.redcottagechronicles.com/recipe/butter-tarts/