Pecan butter tarts are sweet little treats filled with gooey goodness. Packed with crunchy pecans and a buttery filling, they are perfect for any dessert lover!
I’ve got to say, these tarts never stick around for long in my house! They’re too good to resist—especially when you have one warm from the oven! 😋
Key Ingredients & Substitutions
All-purpose flour: This is the base for your tart crust. If you need a gluten-free option, you can use a 1:1 gluten-free baking flour instead. Just check it’s suitable for pie crusts!
Pecans: Pecans give these tarts their signature flavor and crunch. If you’re out of pecans, walnuts work too, though they’ll change the flavor a bit. Try using chopped nuts for a different texture!
Corn syrup: It adds sweetness and helps create that deliciously goopy filling. If you don’t have corn syrup, you can substitute with maple syrup or honey, but keep in mind it will change the taste a tad.
Butter: Unsalted butter is great for the crust and filling. If you prefer, you can use margarine or coconut oil for a dairy-free option, but the flavor will differ slightly.
How Do I Ensure My Pastry is Perfectly Tender?
Getting the pastry just right can be tricky, but with a few tips, you can achieve a tender, flaky crust!
- Use cold butter and ice water: This keeps the fat solid, which leads to a flakier texture.
- Don’t overwork the dough: Mix until just combined. Too much handling can make it tough.
- Chill your dough: Resting in the fridge helps relax the gluten and keeps the crust from shrinking during baking.
With these tips, your pastry should come out beautifully. Enjoy your baking! 🥧
How to Make Delicious Pecan Butter Tarts
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3-4 tbsp ice water
For the Filling:
- 1 cup packed light brown sugar
- 1/2 cup corn syrup (light or dark)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups pecan halves
- 1 tbsp all-purpose flour (optional, to thicken)
- Optional pinch of salt (if using unsalted pecans or to balance sweetness)
How Much Time Will You Need?
You’ll need about 1 hour to prepare the dough, another 30 minutes to bake the tarts, and some time for cooling. In total, plan for about 2 hours, including chilling time for the dough. Most of this time is just waiting while the dough chills and the tarts bake, so it’s pretty easy!
Step-by-Step Instructions:
1. Make the Pastry Dough:
In a mixing bowl, combine 1 1/4 cups of flour and 1/4 tsp of salt. Using a pastry cutter or your fingers, cut the cold cubed butter into the flour until it resembles coarse crumbs. Gradually add in ice water, one tablespoon at a time, stirring gently until the dough comes together. You want it to hold but not be sticky. Once ready, shape the dough into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
2. Prepare for Baking:
After chilling your dough, preheat your oven to 350°F (175°C) and lightly grease a 12-cup tart or muffin tin. Roll out the chilled pastry on a floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut circles that are large enough to fit into each cup. Press the dough gently into each cup to form the crusts.
3. Make the Filling:
In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, and vanilla extract until everything is well combined. If you like, stir in 1 tbsp of flour to thicken the filling slightly. This will make it a bit richer!
4. Assemble and Bake:
Divide the pecan halves evenly among the tart shells. Then, pour the filling over the nuts, filling each cup close to the top but making sure not to overflow. Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and set but still slightly jiggly in the center. The crust should be a lovely golden brown.
5. Cool and Serve:
Once out of the oven, let the tarts cool in the pan for about 10 minutes. Then, carefully remove them and transfer to a wire rack to cool completely. You can enjoy these tarts warm or at room temperature. Don’t forget to store any leftovers in an airtight container!
These pecan butter tarts are a sweet treat that everyone will love. With a flaky crust and a gooey, pecan-packed filling, they are perfect for celebrating holidays or simply treating yourself! Enjoy! 🍰✨
Can I Use Pre-Made Pie Crust for This Recipe?
Absolutely! If you’re short on time, a pre-made pie crust will work just fine. Just fit it into your tart pans and proceed with the filling steps. It’s a great shortcut!
How Do I Store Leftover Pecan Butter Tarts?
Store any leftover tarts in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just reheat in the microwave for a few seconds before enjoying!
Can I Make These Tarts Ahead of Time?
Yes, you can prepare the tart shells ahead of time and store them in the refrigerator for up to 2 days or freeze them for longer storage. Just bake them when you’re ready to fill and serve.
What Can I Substitute for Corn Syrup?
If you don’t have corn syrup on hand, you can use equal parts maple syrup or honey. Keep in mind that this may slightly change the flavor of your tarts, but they’ll still be delicious!