The original recipe is called Award Winning Butter Tarts on Food.com. 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.
- 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
- Place tart pastries in their tins on a baking sheet. Let thaw before filling.
- In a large bowl, whisk together butter, brown sugar, salt and corn syrup. Stir well until sugar is dissolved.
- Add egg and vanilla and whisk well.
- Retrieve tart shells and divide pecan pieces equally into all shells, then divide butter mixture into all tarts.
- Bake 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.
- Cool completely before serving. A dollop of whipped cream on top is wonderful!