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Butter Tarts with Pecans
Canada's quintessential sweet treat: small tarts with a flaky pastry shell filled with a rich, gooey mixture of butter, sugar, syrup, and egg, here enhanced with crunchy pecans.
ð§ ææ
- 1 roll Pie crust dough(store-bought or homemade)
- 1/2 cup Butter(melted)
- 1 cup Brown sugar(packed)
- 1/4 cup Corn syrup(or maple syrup)
- 2 large Eggs(lightly beaten)
- 1 tsp Vanilla extract
- 1/2 cup Pecans(chopped)
ðšâð³ äœãæ¹
- 1
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- 2
Roll out the pie crust dough and cut out 12 circles, approximately 4 inches in diameter. Press each circle into a muffin cup to form a tart shell.
- 3
In a medium bowl, whisk together the melted butter, brown sugar, corn syrup (or maple syrup), lightly beaten eggs, and vanilla extract until well combined.
- 4
Stir in the chopped pecans.
- 5
Spoon the filling evenly into each tart shell, filling them about two-thirds full.
- 6
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is set and slightly puffed. The center may still be a bit soft.
- 7
Let the butter tarts cool in the muffin tin for about 10 minutes before carefully removing them to a wire rack to cool completely.
ð¡ ããã®ã³ã
- âFor a less runny filling, you can add 1-2 tablespoons of all-purpose flour to the filling mixture.
- âIf the tart shells start to brown too quickly, you can loosely tent them with aluminum foil.
- âEnsure your eggs are lightly beaten; over-beating can lead to a tougher filling.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Omit the pecans and add raisins or dried cranberries for a classic variation.
- Add a pinch of cinnamon or nutmeg to the filling for added spice.
- For a richer flavor, use maple syrup instead of corn syrup.