Maple Pecan Butter Tarts

As a little kid my grandparents always had butter tarts as a treat to have with tea.
They remind me of fall, and this is a delicious recipe I found when I was in high school.

Basic Sweet Pastry:
2 ¼ cups of all purpose-flour
2/3 cups of icing sugar
½ teaspoon of salt
4.5 ounces of Crisco
4.5 ounces of butter
2 tablespoon of cold water
1 teaspoon of pure vanilla extract

Tart Filling:
2 eggs
1 ½ cups of brown sugar
½ cup of corn syrup
3 tablespoons of butter
2 tablespoons of maple syrup
½ teaspoon of pure vanilla extract
¼ teaspoon of salt
pecans (for garnish)


Preheat the oven to 400°F

Basic Sweet Pastry:
Mix together the flour, icing sugar and salt.
Using a pastry cutter, add in the Crisco and butter until you have a crumbly consistency.

Mix the water and vanilla together in another bowl, and little by little, add to the pastry mixture.
This should hold it all together.

Roll out the pastry on a floured surface with a rolling pin until it is about 1/8 inch thick.

Cut circles with a cookie cutter and place in a non-stick, shallow muffin tin.
I used a glass to cut mine because I didn't have the right size cookie cutter.
Depending on the depth of your muffin tin, you will have to add to the size of the pastry circle.
The tin I used was very very shallow, so I only needed to add a little bit to the size of the pastry circle I was cutting.
Chill the pastry tart shells in the freezer for half an hour.
Bake for 10-12 minutes.
Tart Filling:
Melt the butter, and mix in the brown sugar, followed by the corn syrup, maple syrup, vanilla and salt.

Pour the filling into the baked pastry tart shells, leaving at least 1 cm of pastry crust at the top.
This depends on the size of the muffin tin.

Place the pecans on the top before baking.

Bake for 20 to 25 minutes.

Makes approximately 16.

Print the recipe card here.


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