I love pecans, and I love butter. I also love corn syrup, although I realize this makes me totally un-chic and goes against everything I claim to believe in about eating real food that is, for the most part, pretty healthy. I’m sorry if this makes you think less of me.
But not really sorry, because if you threw away your corn syrup when it started getting a bad rap and celebrity chefs said things like “if there’s ONE THING you shouldn’t have in your pantry…blah, blah, throw away what makes so many treats delicious“, you aren’t the kind of stand-by-me friend I’m looking for. One little flaw in my personality (and there are many) and you’d be chucking me like a rotten apple core.
Feelings for corn syrup only slightly aside, there are few things better in my dessert mind than a pecan butter tart. It is side-by-side with chocolate; I refuse to pick favourites – something my children are used to hearing :)
These are, quite seriously, one of the simplest things you could ever possibly make.
Step 1: Buy tart shells.
Step 2: Make filling in 3-4 minutes.
Step 3: Fill tarts and bake.
Result: ooey, gooey, butter pecan-y tastiness.
Bring your sweet tooth and your corn syrup, you’re gonna need ’em.
- ¼ cup butter, melted
- ¼ cup granulated sugar
- ¼ cup corn syrup
- 1 large egg yolk
- 2 tsp vanilla extract
- Pinch of salt
- 1 cup pecans, coarsely chopped
- Preheat oven to 350 degrees.
- In a medium bowl, combine the melted butter, sugar, corn syrup, egg yolk, vanilla, and salt. Whisk just until blended. Stir in the pecans.
- Divide evenly over 10 pre-made 3" tart shells and bake for 15 minutes, until golden and bubbly. Let cool before serving.
Filling recipe from these pecan pie cookies, originally adapted from Annie’s Eats.
how long can these freeze for?
can’t wait to bake! :)
You can freeze these for up to 3 months in an airtight container :)
Made these at the cottage for our son’s 21st birthday on the weekend. I usually make the ones with maple syrup, as I’m a Canadian, which is a staple in my residence and cottage kitchens. Made as you said and I put a pecan on top of each before baking and they turned out very delicious and presentable. I served these with fresh raspberries that we picked in early morning. This is a keeper. Thanks for sharing. They were D E L I C I O U S. Our son a sous-chef approved.
There are so many versions of butter tarts – I love almost all of them :) Thanks for giving mine a try, I’m so glad they were a hit!
Followed these directions exactly, but the filling bubbled up so much it ran out of the shells until I had just nuts left and the gooey stuff was all over the pan. I know the oven temp. is accurate.
Sounds like the tarts were overfilled! It should bubble, but then it re-sets, it shouldn’t bubble out.
These look great Anna! Have you ever made the pies, frozen them, and then defrosted before serving? Thanks!
I haven’t, but I’m sure it would work. They will also keep for up to a week in the fridge in air airtight container.
Corn syrup has its place! The problem is that it seems to be added to things that shouldn’t need it. Like store bought bread. Especially that kind that claims to be uber good for you because it is whole grain and blah, blah, blah…sorry, didn’t mean to rant!
Anyway, these look delish, corn syrup and all. :)
Yes, I totally agree with that – corn syrup is for treats, not for things like bread :)