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Colleen's Butter Tarts

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Colleen Langlois

"I received this recipe from a friend many years ago. It has a custard-type filling that is not runny. These butter tarts are not overly sweet."
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1 h servings 369 cals
Original recipe yields 12 servings (12 3-inch tarts)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll prepared pie crust pastry out on a lightly floured surface; cut into circles using a biscuit cutter. Press pastry circles into 12 individual size tart tins.
  3. Beat corn syrup, brown sugar, eggs, melted butter, and salt together in a mixing bowl until frothy, about 2 minutes.
  4. Sprinkle about 2 teaspoons pecans into bottom of each tart shell; pour in egg mixture to fill shells 3/4 full.
  5. Bake in the preheated oven until filling is bubbly and pastry is lightly browned, about 20 minutes. Allow tarts to cool for 10 minutes; remove from tart tins.


  • Cook's Note:
  • You can substitute maple syrup for corn syrup. You can also use walnuts or raisins in place of pecans.

Nutrition Facts

Per Serving: 369 calories; 20.7 g fat; 44.5 g carbohydrates; 4.1 g protein; 60 mg cholesterol; 255 mg sodium. Full nutrition

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