Pecan butter tarts are sweet little pies filled with a gooey mixture of brown sugar, butter, and crunchy pecans. They have a flaky crust that perfectly supports the rich filling!
These tarts are like tiny hugs for your taste buds! 🥰 I love having them with a cup of tea. They’re a perfect treat for any occasion, or just for when you need a pick-me-up!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of the tart crust. If you’re gluten-free, consider using a 1:1 gluten-free flour blend for similar results.
Unsalted Butter: The butter adds richness. You can use salted butter if that’s what you have, but reduce the added salt in the recipe. For a dairy-free option, try vegan butter.
Pecan Halves: Pecans are essential for that classic flavor. If you’re allergic to nuts or want a different taste, you could use walnuts or sunflower seeds for a similar texture.
Brown Sugar: It gives sweetness and depth to the filling. If you prefer, you can replace it with coconut sugar or a sugar substitute, but taste may vary slightly.
Maple Syrup or Corn Syrup: These syrups provide additional sweetness and moisture. Honey can be a suitable substitute, but it will alter the flavor a bit.
What’s the Best Way to Make a Flaky Tart Crust?
The crust is crucial for those tasty pecan butter tarts! A flaky crust is all about keeping the butter cold and not overworking the dough. Here’s how to do it:
- Start by mixing flour and salt to combine everything well.
- Next, add the cold butter. Use a pastry cutter, fork, or your fingers to break it down until it looks like coarse crumbs. This gives the crust layers.
- When adding ice water, do it slowly—just enough to bring the dough together without making it sticky.
- Chill the dough before rolling; this keeps the butter cold, leading to a flakier crust when baked.
Trust me, taking your time with the crust pays off in delicious, buttery bites!
Pecan Butter Tarts Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3 to 4 tablespoons ice water
For the Filling:
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon maple syrup or corn syrup
- 1 1/2 cups pecan halves
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This delightful recipe will take approximately 1 hour to prep, plus 20-25 minutes to bake, and about 15 minutes to cool. So, plan for about 1.5 hours in total before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Make the Crust:
In a large bowl, start by mixing the flour and salt together. Next, add the cold butter cubes into the flour. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs. Gradually add in the ice water, one tablespoon at a time, mixing until the dough starts to come together. Form the dough into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
2. Prepare the Filling:
While the dough is chilling, whisk together the brown sugar, melted butter, eggs, vanilla extract, salt, and maple syrup (or corn syrup) in a medium bowl until the mixture is smooth and creamy. Gently stir in the pecan halves until they are well-coated with the filling.
3. Assemble the Tarts:
Preheat your oven to 350°F (175°C). Once the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thickness. Cut out circles to fit mini tart pans or a muffin tin. Press the dough circles firmly into the bottom and sides of the pans. Next, carefully spoon the pecan filling evenly into each tart shell, filling them about 3/4 full.
4. Bake:
Place the tarts in the preheated oven and bake for 20-25 minutes, or until the filling is set and the crust is golden brown. Once done, remove them from the oven and let them cool in the pans on a wire rack for about 15 minutes before transferring them to cool completely.
5. Serve:
Before serving, you can dust the tarts lightly with powdered sugar for an extra touch of sweetness. These pecan butter tarts are amazing warm or at room temperature—perfect for any occasion!
Enjoy the delightful combination of rich filling and flaky crust in each bite of these pecan butter tarts! They are sure to become a favorite treat in your home!
Can I Use a Store-Bought Crust for This Recipe?
Absolutely! If you’re short on time or prefer convenience, a store-bought pie crust works perfectly. Just make sure it fits your mini tart pans or muffin tin!
How Do I Store Leftover Tarts?
Store any leftovers in an airtight container in the fridge for up to 3 days. To enjoy them again, simply heat them in the oven at 350°F (175°C) for about 5-10 minutes to warm them through!
Can I Substitute Other Nuts?
Yes, you can substitute other nuts like walnuts or hazelnuts if you’re not a fan of pecans! Just chop them roughly and follow the recipe as directed for a different twist on flavor and texture!
What Can I Serve with Pecan Butter Tarts?
These tarts pair wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. A cup of coffee or tea also complements them nicely for an afternoon treat!
Pecan Butter Tarts
Sweet little pecan butter tarts with a flaky homemade crust and a gooey brown sugar filling loaded with pecan halves—perfect with a cozy cup of coffee or tea.
Ingredients
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 3 to 4 tablespoons ice water
- For the Filling:
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon maple syrup or corn syrup
- 1 1/2 cups pecan halves
- Optional:
- Powdered sugar for dusting
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.
- Drizzle in the ice water, 1 tablespoon at a time, gently stirring after each addition just until the dough starts to come together and hold when pressed. Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to chill.
- While the dough chills, make the filling. In a medium bowl, whisk together the brown sugar, melted butter, eggs, vanilla extract, salt, and maple syrup or corn syrup until the mixture is smooth and creamy. Gently stir in the pecan halves so they are evenly coated in the filling. Set aside.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Cut circles of dough to fit your mini tart pans or muffin tin wells, then press each circle into the bottom and up the sides of the pans to form tart shells.
- Spoon the pecan filling into each tart shell, filling them to about 3/4 full so the mixture has room to puff slightly as it bakes without overflowing.
- Place the filled tarts in the preheated oven and bake for 20–25 minutes, or until the crust is golden brown and the filling is set and just slightly puffed.
- Remove the tarts from the oven and let them cool in the pan on a wire rack for about 15 minutes. Carefully remove the tarts from the pans and let them cool completely, or serve slightly warm.
- Just before serving, dust the tops lightly with powdered sugar if you like. Enjoy warm or at room temperature.
Notes
If you’re short on time, you can use store-bought pie crust instead of making the tart dough from scratch—just cut and fit it into your mini tart pans or muffin tin.
Leftover pecan butter tarts keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–10 minutes to warm and refresh the crust.
You can swap the pecans for other nuts like walnuts or hazelnuts for a different flavor and texture, or mix a few varieties together.
These tarts are delicious served with whipped cream, vanilla ice cream, or a drizzle of caramel sauce, along with a hot cup of coffee or tea.