Pecan Butter Tarts are sweet little treats filled with gooey goodness. A buttery crust holds a rich mixture of brown sugar, butter, and crunchy pecans!
These tarts are perfect for dessert or a snack, and I love how easy they are to whip up. Plus, they make my kitchen smell amazing while baking. Who can resist that? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is crucial for the crust’s structure. If you’re gluten-free, try a blend of gluten-free flour designed for baking, or almond flour for a nuttier flavor.
Unsalted Butter: I always use cold butter for a flaky texture. If you’re dairy-free, vegan butter can work just as well in this recipe!
Brown Sugar: This adds sweetness and a rich flavor. Dark brown sugar will give a deeper taste, but light brown sugar is perfectly fine too. Coconut sugar is a great natural alternative.
Corn Syrup: It’s key for the filling’s sweetness and texture. If you prefer, you can use maple syrup for a different flavor, but it may change the texture slightly.
Pecans: Absolutely essential! If you don’t have pecans on hand, walnuts or almonds can be good substitutes, giving a different crunch to the tarts.
How Do You Get the Crust Just Right?
Making the perfect tart crust is important for a delightful texture. Here are some tips to ensure it turns out great:
- Always use cold butter, as it helps create a flaky crust. If you have time, chill your flour too.
- Don’t overmix after adding the water! You want the dough to come together, but still crumbly.
- Chilling the dough for at least 30 minutes is crucial. It relaxes the gluten, making the crust tender.
Pecan Butter Tarts
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
For the Filling:
- 1/2 cup packed brown sugar
- 1/2 cup corn syrup (light or dark)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves or pieces
- A pinch of sea salt (optional, for sprinkling)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes of active prep time, plus an additional 20 to 25 minutes for baking. Allow time for chilling the dough for at least 30 minutes, making the total time around 1 hour and 30 minutes before you can enjoy these lovely tarts!
Step-by-Step Instructions:
1. Make the Tart Crust:
In a medium bowl, whisk together the flour and salt. Next, add in the cold cubed butter. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing gently until the dough starts to come together but isn’t sticky. Once done, shape the dough into a disk, wrap it in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes.
2. Prepare the Filling:
While the crust cools, grab a separate bowl and combine the brown sugar, corn syrup, melted butter, eggs, and vanilla extract. Whisk the mixture until it’s nice and smooth. Afterward, stir in the pecans, setting aside a few whole halves to use later as a topping.
3. Assemble the Tarts:
Preheat your oven to 350°F (175°C). When the dough is chilled and ready, roll it out on a lightly floured surface until it’s about 1/8-inch thick. Cut out circles that are slightly larger than the cups of a muffin tin or tartlet pans. Gently press the dough into the cups to form the tart crusts. Pour the pecan filling into each crust, filling them about 3/4 full. Finally, top each tart with a few reserved pecan halves.
4. Bake:
Pop the tarts into the preheated oven and bake for 20 to 25 minutes. You will know they’re ready when the filling is bubbly and the crust has turned a lovely golden brown. Keep an eye on them towards the end to make sure they don’t burn!
5. Cool and Serve:
Once baked, let the tarts cool in the muffin tin for about 10 minutes. Then carefully transfer them to a wire rack to cool completely. If you’d like, sprinkle a light pinch of sea salt on top to enhance the flavor. These tarts are best served at room temperature.
Enjoy your delightful pecan butter tarts, boasting a flaky crust and a heavenly gooey, nutty filling!
Can I Make the Tart Crust in Advance?
Absolutely! You can prepare the tart crust ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days or freeze it for up to a month. Thaw it in the fridge before rolling it out to use.
Can I Use Different Nuts in the Filling?
Yes, you can substitute pecans with other nuts like walnuts or almonds. Just chop them up and use them in place of pecans for a different flavor and texture!
How Should I Store Leftover Tarts?
Store any leftover tarts in an airtight container at room temperature for up to 3 days. If you need to store them longer, refrigerate them for up to a week, though they’re best enjoyed fresh!
What Can I Use Instead of Corn Syrup?
If you don’t have corn syrup, you can use maple syrup or honey as a substitute. Keep in mind that these alternatives may alter the taste and slightly change the texture of the filling.
