Butter Tarts
These butter tarts, like a bite-sized pecan pie, are a common sight all over Canada.
Butter Tarts
Makes 24 regular sized tarts or 48 mini tarts
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Ingredients
- 4 9-inch pie crusts (or double my recipe)
- ¼ cup butter
- 1 cup corn syrup
- ⅔ cup brown sugar (packed)
- 2 large eggs (slightly beaten)
- ¼ tsp salt
- ½ tsp vanilla
- ⅔ cup pecans (chopped)
Instructions:
Crust:
- Prepare pie crusts but don't blind bake them. Wrap the dough and place in the freezer for 30 minutes or until thoroughly chilled.
- Preheat the oven to 450.
- Roll out the prepared, chilled pie crust and use a 4-inch cookie cutter to cut into circles.
- Press into muffin tins and place in the refrigerator until ready to use.
Filling:
- In a saucepan, combine the butter, corn syrup, and brown sugar and cook over low heat for 5 minutes, stirring often.
- Remove from heat and allow to cool slightly.
- In another bowl, whisk the eggs then temper them. (While whisking vigorously, very slowly pour the butter/sugar mixture into the eggs.)
- Add the salt, vanilla, and pecans and combine.
- Pour the filling into the prepared shells.
- Bake for 10 minutes are 450° then lower the temperature to 350° and bake for another 15-20 minutes. (If you're making mini tarts, they won't take as long.)
- Remove from the tins and allow to cool.
Notes:
I don’t know how long the mini tarts take to bake, but I’ve had them before, so I know it’s possible to make them miniature.
Make Ahead: The crust can easily be prepared ahead of time. These are good at room temperature, so they could be made the day before serving.
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