Best 5 Pecan Butter Tarts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable goodness of pecan butter tarts, a classic Canadian dessert that captivates taste buds with its rich, buttery filling nestled in a flaky, golden-brown pastry shell. Experience the symphony of flavors as the creamy, gooey pecan filling, crafted from a harmonious blend of butter, brown sugar, corn syrup, eggs, and vanilla, dances on your palate. Each bite reveals a delightful crunch from the generous helping of chopped pecans, adding a textural dimension that elevates the overall experience. Discover the secrets behind this iconic treat with our collection of carefully curated recipes, each offering a unique twist on the traditional delight. Embark on a culinary journey that will leave you yearning for more.

Here are our top 5 tried and tested recipes!

PECAN BUTTER TARTS



Pecan Butter Tarts image

I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. -Susan Kieboam, Streetsboro, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

2 sheets refrigerated pie crust
FILLING:
1/2 cup raisins
1 cup water
1 large egg, room temperature, lightly beaten
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
1/3 cup butter, melted
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup coarsely chopped pecans
Vanilla ice cream, optional

Steps:

  • Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

Nutrition Facts : Calories 252 calories, Fat 13g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 177mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN CRANBERRY BUTTER TARTS



Pecan Cranberry Butter Tarts image

These are the product of early morning experimentation modifying an old butter tart recipe that I've been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly!

Provided by Annette

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 15

Number Of Ingredients 10

1 cup brown sugar
½ cup chopped pecans
½ cup chopped dried cranberries
⅓ cup butter, melted
½ orange, zested and juiced
1 egg, beaten
1 teaspoon brandy, or to taste
15 (2 inch) sweetened pastry tart shells
15 pecan halves
15 fresh cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
  • Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
  • Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 33.9 g, Cholesterol 23.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 109.3 mg, Sugar 20.7 g

COCONUT PECAN RAISIN BUTTER TARTS



Coconut Pecan Raisin Butter Tarts image

Yummy, gooey but not runny. Great-tasting. Everyone loves these. They also freeze well. Perfect for any occasion.

Provided by Amie Smith

Categories     Desserts     Pies     Tarts     Butter Tart Recipes

Time 30m

Yield 12

Number Of Ingredients 10

12 (3 inch) unbaked tart shells
½ cup packed brown sugar
½ cup corn syrup
3 tablespoons butter, softened
1 large egg
⅓ cup chopped pecans
¼ cup raisins
2 tablespoons coconut
1 ½ teaspoons vinegar
1 pinch salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
  • Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
  • Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 40.9 g, Cholesterol 23.4 mg, Fat 12.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.2 g, Sodium 141 mg, Sugar 17.8 g

PECAN BUTTER TARTS



Pecan Butter Tarts image

Yummy Pecan Butter Tarts! Of course you could replace the pecans with your preferred ingredient (eg. walnuts, raisins), or omit them entirely. Adapted from joyofbaking.com's Butter Tart recipe.

Provided by critteroo

Categories     Tarts

Time 2h20m

Yield 12 tarts, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1/2 cup unsalted butter, chilled, cut into 1 inch pieces
1/8 cup ice water
2 large eggs
1/3 cup unsalted butter, softened
1 cup light brown sugar
1/4 cup light cream (half-and-half, 10% butterfat)
1 teaspoon pure vanilla extract
1/2 cup pecans (toasted and chopped)

Steps:

  • Pre-heat oven to 375 degrees F (190 degrees C).
  • For Tart Shells:.
  • In a food processor, combine the flour, salt, and sugar. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Slowly pour 1/8 cup water in through the feed tube until the dough just holds together when pinched. If necessary, add more water to a maximum of 1/4 cup. Do not process more than 30 seconds.
  • Turn dough onto work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour.
  • After the dough has chilled sufficiently, roll out the dough and cut into 12 - 4 inch rounds. It may be easier to roll the dough between two pieces of plastic wrap, instead of on a floured surface. Gently place the rounds into a 12-cup muffin tin. You may need to coax the rounds into the tin, leaving a fluted edge. Place in the refrigerator for about 30 minutes to firm up.
  • While dough is chilling, toast and chop the pecans. Reserve 12 pecan halves, which will be used to top the tarts.
  • For Filling:.
  • In a medium sized saucepan lightly whisk the eggs. Add the butter, sugar, and cream. Place on medium heat, bring this mixture just to a boil - stir constantly to prevent scorching. Immediately remove from heat and stir in the vanilla extract. (For a runnier filling, remove when filling starts to thicken but has not reached a boil.).
  • Place a teaspoon of chopped pecans into the bottom of each tart shell and then fill the unbaked shells with the filling. Top each tart with a whole pecan. Bake for about 15 - 20 minutes or until the pastry is nicely browned and filling is set.
  • Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Nutrition Facts : Calories 287.9, Fat 18, SaturatedFat 9.2, Cholesterol 72.4, Sodium 119.8, Carbohydrate 29.8, Fiber 0.8, Sugar 19, Protein 3.1

CRANBERRY PECAN BUTTER TARTS



Cranberry Pecan Butter Tarts image

I make these every year for Christmas...the cranberries give them a festive look. Excellent flavor! These tarts freeze well too!

Provided by MMers

Categories     Dessert

Time 40m

Yield 24 "3 inch tarts"

Number Of Ingredients 8

3 eggs
1 cup corn syrup
1 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup coarsely chopped pecans
2/3 cup chopped cranberries
24 frozen 3-inch tart shells, thawed

Steps:

  • In medium bowl, beat eggs LIGHTLY with a fork.
  • Add corn syrup, sugar, melted butter and vanilla.
  • Stir until blended.
  • Divide nuts and cranberries evenly among tart shells.
  • Pour in filling until shells are 2/3 full.
  • Bake in preheated 350F (180C) degree oven for 20 to 25 minutes or just until set and golden.
  • Hint: if you have a 3 or 4 cup measuring cup, pour the filling into this and then fill up the tart shells.
  • Much easier.

Tips:

  • For a richer flavor, use dark brown sugar instead of light brown sugar.
  • If you don't have any corn syrup, you can use honey or maple syrup instead.
  • To make the tarts ahead of time, bake them according to the recipe and then let them cool completely. Store the tarts in an airtight container in the refrigerator for up to 3 days. When you're ready to serve them, reheat them in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until they're warmed through.
  • For a fun twist, try adding a teaspoon of cinnamon or nutmeg to the filling before baking.
  • If you want your tarts to have a gooey center, don't overcook them. The centers should be set but still slightly soft.

Conclusion:

Pecan butter tarts are a classic Canadian dessert that is perfect for any occasion. They're easy to make and always a hit with everyone who tries them. With their sweet, gooey filling and flaky crust, pecan butter tarts are sure to become a new favorite in your home.

Related Topics