Pecan Butter Tarts
These sweet treats are quintessentially Canadian. Make these melt in your mouth tarts with a deliciously gooey caramel syrup and toasted pecans.
Servings: 12
Calories: 436kcal
Equipment
- Muffin trays
Ingredients
Pâte Sucrée
- 140 g unsalted butter, room temperature (½ cup + 2 tbsp)
- 210 g all-purpose flour (1 ¾ cups - 3 tbsp)
- 27 g corn flour (3 tbsp)
- 6 tbsp caster sugar (75 g)
- ½ tsp salt
- 1 egg, large
- ½ tsp vanilla extract
Filling
- ½ cup unsalted butter (115 g)
- 1 cup dark brown sugar, packed (200 g)
- ½ cup maple syrup or golden syrup (120 ml)
- 2 eggs, large, at room temperature
- 1 tbsp lemon juice (15 ml)
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup pecans, lightly toasted (60 g)
Instructions
Make your pastry
- Sift the all purpose flour and cornflour into a mixing bowl. Add salt and whisk together. Put aside.
- Cream the butter and sugar until fluffy. Add the egg and beat well, then add the vanilla.
- Mix in flour until the dough comes together. The dough will be soft. Shape it into two logs and wrap in plastic wrap. Chill for at least 2 hours. Alternatively, the dough can be made in advance and frozen, thawing in the fridge before rolling.
- Preheat the oven to 190°C (375°F). Pull the chilled dough from the fridge 20 minutes before rolling.
- Cut each of the chilled pastry logs into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick. Use a round cookie cutter to cut each into a circle. Lightly flour the muffin tin and line each cup with the pastry. Chill the lined muffin tine while you prepare the filling.
Make your filling
- Over medium heat, melt the butter and brown sugar in a saucepot. Stir until the mixture is bubbling. Remove the pot from the heat.
- In another bowl, whisk eggs, maple syrup, lemon juice, vanilla extract and salt. While whisking constantly, slowly pour in the hot butter sugar mixture.
- Sprinkle a few pecan pieces into each tart shells. Pour the filling into each shell.
- Bake the tarts for 20 minutes until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes. Using a butter knife, carefully loosen the sides of the tarts.
- Serve at room temperature and store in the fridge. The tarts can be stored chilled for up to 3 days.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 436 |
| % Daily Value* | |
| Total Fat 27.4g | 35% |
| Saturated Fat 15.1g | 75% |
| Cholesterol 88mg | 29% |
| Sodium 271mg | 12% |
| Total Carbohydrate 46.2g | 17% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 27.6g | |
| Protein 4.6g | |
| Vitamin D 13mcg | 65% |
| Calcium 24mg | 2% |
| Iron 1mg | 8% |
| Potassium 97mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |