Pecan butter tarts are a sweet treat filled with gooey goodness and crunchy pecans. They’re perfect little bites of happiness that are sure to please your taste buds!
Making these tarts is a breeze! I love how they are great for any occasion, or just for satisfying that sweet tooth. Plus, who can resist that caramel-like filling? Yum! 😋
Key Ingredients & Substitutions
All-purpose flour: This forms the base for the tart crust. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work well, though the texture might vary slightly.
Unsalted butter: Cold unsalted butter gives the crust a tender texture. You can substitute with coconut oil or vegan butter for a dairy-free option, though the flavor will be different.
Corn syrup: This adds sweetness and helps bind the filling. If you’re aiming for a healthier choice, consider using maple syrup or honey, keeping in mind it may change the taste and consistency a bit.
Pecans: Pecans are traditional, but feel free to swap in walnuts or sunflower seeds if you prefer! They will change the flavor, but still provide a nice crunch.
How Do I Get the Perfect Tart Shell?
Creating a perfect tart shell is essential for holding that delicious filling. Start by ensuring your butter is cold when mixing with the flour. This helps create that flaky texture we love.
- Combine flour and salt, then cut in butter until crumb-like.
- Gradually add ice water, mixing until a dough forms. Don’t overmix!
- Chill the dough to allow it to rest, which helps in rolling it out easier.
- When rolling, keep the thickness consistent (about 1/8-inch). This ensures even baking!
- Take your time pressing it into the tart pans — a well-formed shell stays together better.
Following these tips will lead to beautifully flaky crusts that perfectly complement the sweet filling. Enjoy making your tarts!
How to Make Pecan Butter Tarts
Ingredients You’ll Need:
For the Pastry Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3 to 4 tablespoons ice water
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar, preferably light
- 1/4 cup corn syrup (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves or chopped pecans
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 20 to 25 minutes of baking time. After that, you’ll need to cool the tarts for 10 minutes before serving. In total, you’re looking at about 1 hour from start to finish, and trust me, it’s worth every minute!
Step-by-Step Instructions:
1. Prepare the Pastry Dough:
In a mixing bowl, combine the flour and 1/2 teaspoon of salt. Cut in the cold butter with a pastry blender or your fingers until the mixture looks like coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough begins to form. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
While the dough chills, preheat your oven to 375°F (190°C). This will ensure it’s nice and hot for baking the tarts!
3. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter to cut circles slightly larger than your tart pans or muffin cups. Press each round into the pans, and trim any excess dough from the edges.
4. Make the Filling:
In a medium bowl, beat the softened butter and brown sugar together until creamy. Then, add the corn syrup, eggs, vanilla extract, and salt. Stir until everything is combined and smooth.
5. Layer the Pecans:
Place an even amount of pecan halves or chopped pecans into each prepared tart shell. This step adds that delicious crunch we all love!
6. Pour the Filling:
Spoon the butter tart filling over the pecans, filling each shell about three-quarters full. Don’t overfill, as the filling will bubble up while baking.
7. Bake:
Put the tarts in the preheated oven and bake for 20 to 25 minutes. You’ll know they’re ready when the filling is bubbly and set, and the crust is golden brown.
8. Cool:
After baking, let the tarts cool in the pans for about 10 minutes before carefully transferring them to a wire rack to cool completely.
9. Serve:
Enjoy your pecan butter tarts warm or at room temperature! They make a fantastic dessert or a sweet snack anytime.
These pecan butter tarts have a flaky pastry shell filled with a rich, buttery, caramelized filling studded with crunchy pecans — a classic and delicious Canadian treat!
Can I Use Frozen Pie Crust for This Recipe?
Absolutely! Using a frozen pie crust can save time. Just make sure to thaw it according to package instructions before pressing it into the tart pans. Follow the rest of the recipe as is for the filling!
What If I Don’t Have Corn Syrup?
If you’re out of corn syrup, you can substitute it with an equal amount of maple syrup or honey. Keep in mind this may alter the flavor slightly, but it will still be delicious!
How to Store Leftover Pecan Butter Tarts?
Store any leftovers in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week. Just make sure to bring them to room temperature before serving for the best taste!
Can I Make These Tarts Ahead of Time?
Yes, you can prepare the tarts a day in advance! Bake them and let them cool completely before storing them. Just reheat in the oven at a low temperature for a few minutes before serving to enjoy them warm.
