Pecan Pie Tarts

20161014_160425This was so simple and so very yummy.

The original recipe is called Award Winning Butter Tarts on My aunt made these tarts when we were visiting her and they were fabulous, but all I could think was that the filling would make the perfect, quick pecan pie…so for Thanksgiving (Canadian) this year, I made these tarts using pecans instead of raisins. The filling is very caramel-ly and it’s really hard to not eat too many of these!

I purchased the pre-made frozen tart shells – because I really don’t enjoy making pie crust – and they browned perfectly.

I made a double batch – which made 30 tarts.20161014_160420

  • 15 frozen tart pastry (or make your own and use muffin tins)
  • 1/2 cup chopped pecan pieces
  • 1/4 cup melted butter
  • 1/4 cup packed brown sugar
  • 1 pinch salt
  • 1/2 cup corn syrup
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla
  1. Place tart pastries in their tins on a baking sheet. Let thaw before filling.
  2. In a large bowl, whisk together butter, brown sugar, salt and corn syrup. Stir well until sugar is dissolved.
  3. Add egg and vanilla and whisk well.
  4. Retrieve tart shells and divide pecan pieces equally into all shells, then divide butter mixture into all tarts.
  5. 20161014_153707Bake at 400F for 15-20 minutes. Filling will be lightly browned but still bubbling. At 15 min, the center is still a little runny, which is fine, but I like mine a little firmer, and cooked it the full 20.
  6. Cool completely before serving. A dollop of whipped cream on top is wonderful!



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