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Pecan Butter Tarts

Total Time

Prep: 30 min. Bake: 10 min. + cooling

Makes

1 dozen

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
Pecan Butter Tarts Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.)
  2. 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.
  3. In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly.
  4. 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.
  5. 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

1 tart: 252 calories, 13g fat (6g saturated fat), 33mg cholesterol, 177mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 2g protein.

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