Pecan butter tarts are a delightful treat filled with sweet, sticky goodness! These mini pies combine rich butter, brown sugar, and crunchy pecans in a flaky crust.
They’re perfect for dessert or a sweet snack. I love how each bite is like a hug for my taste buds—just sweet enough and oh-so-comforting! You might catch me sneaking an extra one when no one’s looking. 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your crust. If you’re looking for a gluten-free option, use almond flour or a gluten-free all-purpose blend. Just note that gluten-free flours may need additional moisture.
Pecans: Fresh pecans give the best flavor and crunch. If you don’t have pecans, you can substitute walnuts or even almonds for a twist on the classic flavor.
Corn Syrup: Light corn syrup is traditional for the filling’s texture. If you’re looking for a healthier alternative, try maple syrup or agave nectar. Keep in mind that the flavor will slightly change.
Butter: Unsalted butter is best for controlling salt in your recipe. If you’re dairy-free, coconut oil or a vegan butter substitute works well.
What’s the Best Way to Make a Flaky Pie Crust?
Making a flaky pie crust can be tricky, but it’s easier when you keep everything cold and work quickly. Here’s how to do it right:
- Use cold, cubed butter to ensure it doesn’t melt into the flour. Cold butter creates layers in the dough as it bakes.
- Mix until the butter resembles pea-sized crumbs. Don’t overwork the dough; this keeps it tender and flaky.
- Add ice water gradually, just enough to bring the dough together without making it sticky.
- Chilling the dough allows the gluten to relax, making it easier to roll out and ensuring a tender crust.
Using these tips will help you achieve a crust that’s perfectly flaky and delicious!
How to Make Pecan Butter Tarts
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2-3 tbsp ice water
For the Filling:
- 1 cup pecan halves
- 3/4 cup packed brown sugar
- 1/2 cup corn syrup (light or dark)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
How Much Time Will You Need?
This recipe will take around 1 hour and 15 minutes. You’ll need about 30 minutes to prepare the dough and filling, and 20-25 minutes to bake the tarts. Plus, a little cooling time afterwards!
Step-by-Step Instructions:
1. Prepare the Crust:
In a large bowl, mix together the flour, sugar, and salt. Add in the cold cubed butter and use a pastry cutter or your fingers to work it until the mixture looks like coarse crumbs. Now, slowly add the ice water one tablespoon at a time until the dough starts to come together. Form it into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
2. Preheat the Oven:
While the crust is chilling, preheat your oven to 350°F (175°C) so it’s ready for baking when your tarts are assembled.
3. Roll Out the Dough:
Once the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thick. Use a round cutter or a glass to cut out circles slightly larger than your tart or muffin pan cups. Gently press each dough circle into the cups to form tart shells.
4. Prepare the Filling:
In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and well combined.
5. Add Pecans:
Take a few pecan halves and place them at the bottom of each tart shell you prepared. Carefully pour the filling mixture over the pecans, filling each tart almost to the top.
6. Bake the Tarts:
Now it’s time to bake! Place the tarts in the preheated oven and let them bake for about 20-25 minutes. You want the filling to be bubbly and set, and the crust to be golden brown.
7. Cool:
After baking, let the tarts cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely. This step is important to avoid a soggy crust.
8. Serve and Enjoy:
Once they have cooled, you can serve them warm or at room temperature. Enjoy your delicious, gooey, nutty pecan butter tarts with friends and family!
These tarts feature a flaky crust filled with a sweet buttery mixture and crunchy pecans, just like the ones in the image. Happy baking!
Can I Use Store-Bought Pie Crust Instead of Homemade?
Absolutely! Store-bought pie crust can save you time. Just thaw it according to package directions and cut it to fit your tart or muffin pan. It’s a great shortcut if you’re short on time!
What’s the Best Way to Store Leftover Tarts?
Store any leftover pecan butter tarts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them, but be aware they may lose some of their flaky texture.
Can I Freeze Pecan Butter Tarts?
Yes, you can! To freeze, let the tarts cool completely, then wrap them tightly in plastic wrap or foil. They can be frozen for up to 3 months. Thaw in the fridge overnight before enjoying, and rewarm them in the oven for a few minutes to regain their texture.
How Can I Make This Recipe Vegan?
To make vegan pecan butter tarts, substitute the eggs with a flaxseed or chia egg (1 tablespoon ground flaxseeds or chia seeds mixed with 2.5 tablespoons water per egg). Use plant-based butter and choose maple syrup instead of corn syrup for a sweet touch!