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Butter Tarts

Maureen Reynolds
A Canadian favourite, these sweet butter tarts are loaded with pecans. Almost like a mini pecan pie, only better!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • muffin tins
  • electric mixer
  • mixing bowls

Ingredients
  

Pastry

  • 1 cup unsalted butter softened
  • 8 ounces cream cheese at room temperature
  • 2 ¼ cups all purpose floor
  • ¼ tsp salt
  • ¼ cup confectioners sugar

Filling

  • 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

Pastry

  • In the bowl of an electric mixer, mix together cream cheese and butter until smooth and well blended.
  • Mix in 1 cup of the flour and the salt, mixing until incorporated.
  • Add a further 1/2 cup of the flour, mixing until almost incorporated.
  • Turn mixture out of bowl and knead in the remaining 1/2 cup flour
  • Shape dough into a round, cover in plastic and chill for an hour, or so.
  • After chilling time, mix remaining 1/4 cup flour with 1/4 cup confectioners sugar and dust your work surface with this mixture.
  • Preheat oven to 375℉
  • Roll out dough and cut into circles large enough to line muffin tins.
  • Line muffin tins and flute edges to your liking.

Filling

  • Whisk together sugar, corn syrup and butter in a large bowl until well combined.
  • Whisk in eggs, followed by vinegar and vanilla.
  • Sprinkle raisins and pecans into each prepared muffin tin.
  • Pour filling into each muffin tin over raisins and pecans, filling almost to top of pastry shell.
  • Bake at 375℉ for 5 minutes. Reduce heat to 350℉ and continue baking for approximately 20 minutes, until centre of tart starts to create a dome and the pastry is lightly browned.
  • Remove from oven and cool in wire rack.
  • Do not tarts from pan until well cooled.

Notes

Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
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https://www.redcottagechronicles.com/baking/butter-tarts/