Pecan butter tarts are a sweet treat filled with rich, gooey goodness and crunchy pecans. These little pies are perfect for any dessert lover!
Sometimes I wonder if the pecans are trying to steal the show! The mix of buttery filling and crispy crust makes each bite so delightful. They’re super easy to make, too!
Key Ingredients & Substitutions
Pecan Halves: These are essential for that signature crunch and flavor. If you’re in a pinch, you can substitute with walnuts, but they have a different taste. I love to use mixed nuts for a twist sometimes!
Corn Syrup: This adds sweetness and helps the filling set perfectly. For a healthier option, use maple syrup or agave nectar, but the flavor might be slightly different.
Brown Sugar: It gives a nice caramelly flavor to the filling. If you’re out of brown sugar, you can make your own by mixing white sugar with a bit of molasses (1 tbsp of molasses per cup of sugar).
Butter: Unsalted butter is best, as it gives you control over the saltiness. You can swap it for coconut oil for a dairy-free alternative—just make sure it’s melted!
Vanilla Extract: This adds great depth of flavor. If you’re out, almond extract adds a nice twist, but use only half as it’s stronger.
How Do I Get the Tart Shells Just Right?
Making the tart shells is a key step that shouldn’t be rushed. A well-made crust keeps the filling from leaking and brings a lovely texture. Here are some tips:
- Roll the dough evenly and don’t overwork it to avoid tough shells. A gentle touch is key!
- Make sure to press the dough into the corners of the muffin tin. This helps them hold their shape while baking.
- Chill the tarts in the fridge for about 10-15 minutes after shaping. This helps prevent shrinking during baking.
Following these steps can really enhance your tarts’ taste and presentation. Enjoy baking!
How to Make Pecan Butter Tarts
Ingredients You’ll Need:
For the Filling:
- 1 cup pecan halves (plus extra for garnish)
- 1 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
For the Tart Shells:
- 1 (9-inch) unbaked pie crust or refrigerated pie pastry
Time Needed:
This delicious dessert will take about 15 minutes for preparation and around 20-25 minutes for baking. After that, let it cool for a bit before serving. In total, expect around 45 minutes to 1 hour from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). Next, grease a 12-cup muffin tin or line it with cupcake liners if you prefer easy removal of the tarts.
2. Shape the Tart Shells:
Roll out the pie crust on a lightly floured surface. Use a biscuit cutter or a glass to cut out 3-inch circles from the dough. Gently press each circle into the muffin tin cups to form your tart shells, making sure they’re nice and even.
3. Mix the Filling:
In a medium bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Mix until it’s nice and smooth—this is the sweet goodness that will fill your tarts!
4. Add the Pecans:
Stir in the pecan halves, but remember to save some pecans for garnishing the tops of the tarts later!
5. Fill the Tart Shells:
Carefully spoon the filling into each tart shell, filling them nearly to the top. Don’t be shy—these tarts are meant to be rich and delicious!
6. Garnish and Bake:
Place the extra pecan halves on top of each filled tart for a beautiful presentation. Now, pop the muffin tin into the preheated oven and bake for 20-25 minutes. You’ll know they’re done when the filling is set and the crust is golden brown.
7. Cool and Serve:
Remove the tarts from the oven and let them cool in the pan for about 10 minutes. After that, gently transfer them to a wire rack to cool completely. Enjoy these delightful pecan butter tarts at room temperature as a lovely dessert treat!
Happy baking, and enjoy every sweet bite!
Can I Use Different Nuts in This Recipe?
Absolutely! While pecans are traditional for butter tarts, you can use walnuts or hazelnuts if you prefer. Just keep in mind that the flavor and texture will vary slightly depending on the nut you choose.
Can I Make These Tarts Without Corn Syrup?
Yes, you can substitute corn syrup with maple syrup, honey, or agave nectar. This will change the flavor a bit, but it will still deliver a delicious result!
How Should I Store Leftover Tarts?
Store any leftover tarts in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. To enjoy them warm, simply reheat them in the microwave for a few seconds.
Is It Possible to Make the Filling Ahead of Time?
Definitely! You can prepare the filling up to a day in advance. Just cover it and store it in the fridge. When you’re ready to make the tarts, give it a quick stir before spooning it into the tarts!
